500 g, cut into chunks
1 whole, medium, peeled, deseeded and cut into 1cm thick chips
Calorie controlled cooking spray
Peas, fresh or frozen
80 g, frozen, defrosted
200 g, flaked
½ tablespoons, snipped
Half Fat Cheddar Cheese
Plain White Flour
Egg, whole, raw
1 medium, raw, lighly beaten
50 g, Panko breadcrumbs
4 portion(s), to serve
- Put the potatoes in a large pan of boiling water and cook for 15-20 minutes until tender, then drain and mash. Set aside.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Spread the butternut squash chips out on a large baking tray, mist with cooking spray and bake for 30-35 minutes, turning halfway, until cooked through.
- Meanwhile, add the peas, salmon and chives to the mash and season to taste. Stir to combine, then form the salmon and mash mixture into 4 patties. Cut the cheese into 4 pieces and push 1 into the middle of each fishcake, ensuring it’s enclosed in the mixture. Put the flour, egg and breadcrumbs into three separate bowls. Dip each fishcake in the flour, then the egg and finally the breadcrumbs, ensuring they’re fully coated.
- Mist a large, nonstick, ovenproof frying pan with cooking spray and fry the fishcakes for 2 minutes on each side until golden. Transfer the pan to the oven with the chips and cook for 10 minutes until golden and piping hot. Serve with the chips and the salad on the side.