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Maris Piper Potatoes2kg
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£1.65Price per unit
82.5p/kgWhether entertaining or for a family meal, these fish cakes are a great choice. Hot smoked salmon has such a strong and rich flavour a little goes a long way.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Put the potatoes and celeriac in a large pan and add cold water to just cover. Boil, then cover and cook for 15 minutes, until almost tender. After 10 minutes, put the broccoli and petits pois in a steamer or heatproof colander and place over the water. Cover and steam for 4-5 minutes, until tender.
Mash or process the broccoli and peas to a coarse purée. Drain the roots thoroughly, return to the pan and mash together with seasoning, then mix in the broccoli pea purée.
Flake the fish into the vegetables, then add the capers and lemon juice and mix well. Check the seasoning – remember the fish is quite salty. Shape the mixture into 8 patties while warm, or leave to cool and chill if possible.
Mix the flour, breadcrumbs and cheese in a shallow bowl and carefully dip the fish cakes in the mixture to coat all over. If the patties are still warm, you may need to push them back into shape as you go. Heat ½ the oil in a nonstick frying pan and fry in 2 batches for 6-8 minutes until golden, turning once. Drain on kitchen paper before serving with the lemon wedges, and some tartare sauce, if liked.
Use any combination of leftover cooked roots and greens instead of raw – just keep the proportions the same. If making with leftover cold veg, the mixture will be drier, so dip into milk before coating in the crumbs. Freeze the cooled, uncooked cakes on a baking sheet lined with baking parchment, then pack in freezer bags or containers. Use within 3 months – defrost then cook gently as above.
Typical values per serving when made using specific products in recipe
Energy | 1,451kJ/ 346kcals |
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Fat | 13g |
Saturated Fat | 2.8g |
Carbohydrates | 35g |
Sugars | 6.3g |
Fibre | 7.8g |
Protein | 19g |
Salt | 1.6g |
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82.5p/kg0kg added
0kg in trolley
Quantity of Celeriac in trolley 0kg
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£1.60Price per unit
per kg0 added
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84pPrice per unit
£2.10/kg0 added
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£1.40Price per unit
£1.94/kg0 added
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£6.40Price per unit
£4.27/100g0 added
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£2.30Price per unit
£2.43/100g0 added
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35pPrice per unit
35p each0 added
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85pPrice per unit
56.7p/kg0 added
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£2.55Price per unit
£1.70/100g0 added
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£1.20Price per unit
£20/kg0 added
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£8.00Price per unit
80p/100ml