Crispy hot smoked salmon, broccoli & pea fish cakes
Waitrose and Partners

Crispy hot smoked salmon, broccoli & pea fish cakes

Whether 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.

HealthyHigh in omega 32 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins
  • Pluscooling and chilling

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Ingredients

  • 300g Maris Piper potatoes, peeled and cut into small cubes
  • 300g celeriac, peeled and cut into small cubes
  • 150g broccoli, cut into similar sized pieces, including the stalk
  • 200g frozen Essential Petits Pois
  • 150g Scottish hot smoked salmon slices
  • 2 tbsp capers, drained
  • 1 lemon, juice of ½, ½ cut into wedges
  • 3 tbsp plain flour, seasoned
  • 3 tbsp Cooks’ Ingredients Panko Breadcrumbs
  • 20g Pecorino Romano, finely grated
  • 2 tbsp olive oil

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook’s tip

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. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,451kJ/ 346kcals

Fat

13g

Saturated Fat

2.8g

Carbohydrates

35g

Sugars

6.3g

Fibre

7.8g

Protein

19g

Salt

1.6g

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