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Andy Waters' star fishcakes recipe

6 ratings

These star fishcakes are a wonderfully creative way to use up leftover mash and salmon. Better yet, you can easily create an underwater scene from the greens to set your little starfish in. See method

Serves 8
30 mins to prepare and 20 mins to cook
242 calories / serving
Healthy

Ingredients

For the salmon star cakes

340g (12oz) cooked salmon
450g (1lb) mashed potatoes
2tbsp tomato ketchup
5ml (1tsp) Worcestershire sauce
1 egg, beaten
2tbsp chopped chives
3tbsp breadcrumbs

To coat

1 knob butter, melted
2tbsp breadcrumbs

Serve with

2 pak choi
handful curly kale
100g (3 1/2oz) green beans
20ml (3/4fl oz) lemon juice
10ml soy sauce
90ml (3fl oz) olive oil
1 pinch salt

Each serving contains

Energy
1010kj
242kcal 12%
Fat
16g 22%
Saturates
2g 11%
Sugars
2g 2%
Salt
0.8g 13%

of the reference intake
Carbohydrate 11.3g Protein 12.6g Fibre 1.5g

Method

Combine all of the salmon star ingredients in a large bowl. Mix well.
Transfer the mixture to a floured work surface and flatten to a thickness of 2.5cm. Give the kids a large star cutter and get them to cut the mix into star shapes. Gather any off cuts together and use to make more salmon stars.
Add some more breadcrumbs to the salmon stars, melt the butter and allow your little helpers to brush it over the fishcakes.
Preheat the oven to gas 4, 180°C, fan 160°C.
Transfer to a lightly greased baking tray and bake for 8 minutes, flipping them over halfway through.
To prepare the ‘sea vegetables’, chop the pak choi in half lengthways and set aside. Cut out any tough or thick stems from the kale and top and tail the green beans. Blanche all of the vegetables in salted boiling water for 3 minutes, then drain and set aside.
Combine the lemon juice, soy sauce and olive oil in a bowl and lightly whisk, then drizzle over the steamed greens and mix.
When the star fishcakes are cooked, arrange on plates with the steamed greens and serve.

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