Crispy hot smoked salmon, broccoli & pea fish cakes

Name: Crispy hot smoked salmon, broccoli & pea fish cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Maris Piper potatoes, peeled and cut into small cubes; 300 g celeriac, peeled and cut into small cubes; 150 g broccoli, cut into similar sized pieces, including the stalk; 200 g frozen Essential Petits Pois; 150 g 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; 20 g Pecorino Romano, finely grated; 2 tbsp olive oil

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.

0 out of 5 stars(0) Rate this recipe

HealthyHigh in omega 32 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook30 mins
Total time50 mins
Pluscooling and chilling

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.

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

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.

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.