Salmon, Broccoli and Spring Onion Fishcakes

Salmon, Broccoli and Spring Onion Fishcakes

I bloody love a Fish Cake. I can’t remember the last time I actually made some and what I love about this Recipe is it makes 7 Fishcakes in total so I now have some in the freezer for a quick and easy homemade lunch, just pop one in the Oven or Air Fryer and have with a couple of Poached Eggs or some Veggies.

There is a little effort involved in making them, but it’s all worth it and as I said you get a few portions out of it!

For approx 7 Large Fishcakes you will need:

  • 2 Salmon fillets
  • 750g peeled Potatoes
  • 200g Broccoli florrets
  • 4 Spring Onions sliced
  • 1 tsp dried Dill
  • 1/2 tsp Mustard Powder
  • Salt and Pepper
  • Fresh Wholemeal Breadcrumbs (I just blitzed up 2 slices of Bread)
  • 50g Plain Flour
  • 2 Eggs

Season the Salmon Fillets and pop into the Oven on 180′ for 15 minutes. Meanwhile, bring the Potatoes to the boil in salted water and cook the Broccoli separately for around 3/4 minutes.

Keep checking the Potatoes until they are soft, around 10-15 mins depending how big they are. Drain and leave in the colander to steam dry. Put them back in the pan and add the Mustard Powder, Dill and cooked Broccoli and mash all together.

Transfer to a bowl and add the Spring Onions and the cooked Salmon broken into large flakes. Stir and mix gently to keep the Salmon in nice chunks and check the seasoning, add Salt and Pepper if you need to. Separate the mix into large balls and flatten into patties.

Set up the ‘Panne’ for the fish cakes. I always season the Flour with Salt and Pepper.

Lightly flour the Fishcakes, then dip into the Egg, followed by the Breadcrumbs. Keep one hand for the Flour and Egg then another for Breadcrumbs so you don’t end up too messy!

Pop them on a baking tray with some baking paper. If you have an Air Fryer cook for 15 minutes on 180, turning half way through but you can cook them the same way in the Oven. Freeze any leftover Fishcakes on a tray, once frozen you can transfer into air tight Tupperware or freezer bags. If cooking from Frozen allow 30 minutes, turning halfway through.

I had my Fishcakes with Pea and Spinach Puree which you can find a recipe for here and a Poached Egg which was a really yummy combo, but you could have them with whatever you fancy!

Hope you enjoy.

L x

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