Mini salmon, broccoli and egg fishcakes recipe

2 ratings Rate
  • Serves 16 (makes 16 fishcakes)
  • 20 mins to prepare and 8-10 mins to cook
  • 242 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

Whip up a batch of these bite-size salmon fishcakes for a protein-rich snack or simple starter. Don't leave out our secret ingredient... adding chopped boiled egg gives the fishcake mixture a rich creaminess that works wonderfully with lemony mash, flaked salmon and crunchy broccoli. 

Bring a large pan of lightly salted water to the boil and cook the potatoes for 20 minutes until tender, adding the eggs to the water for final 10 minutes to hard boil. Remove the eggs from the water and cool under cold running water. Peel and roughly chop.

Drain the potatoes and mash with the lemon zest, then set aside.

Bring a small pan of lightly salted water to the boil and blanch the broccoli for 2 minutes, then drain and refresh with cold water and drain again. Add the salmon flakes, chopped eggs and egg yolk, parsley and broccoli to the mash and gently fold together well.

For the crust, put the flour and breadcrumbs on separate plates and the eggs in a large shallow bowl. Shape the salmon mixture into 16 patty shapes, then lightly coat in the flour. Dip into the beaten egg, then roll in the breadcrumbs to coat. Put onto a plate and cover and chill for 1 hour.

Heat the oil in a large heavy-based frying pan over a medium-high heat. Cook the fishcakes in batches, for 3-4 minutes, turning once, until golden and crisp on the outside.

Drain on kitchen paper. Serve with the mayonnaise mixed with the lemon zest and parsley and seasoned well with freshly ground black pepper.

See more Salmon recipes

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 675g (1lb 5oz) potatoes, peeled and roughly chopped
  • 2 eggs
  • 1 lemon, zested
  • 150g (5oz) broccoli, cut into tiny florets, stalks chopped
  • 175g (6oz) cooked salmon, flaked
  • 4 tbsp chopped parsley
  • 1 egg yolk
  • For the crust

  • 50g (2oz) plain flour
  • 200g (7oz) wholemeal or seeded breadcrumbs
  • 2 eggs, beaten
  • 8 tbsp vegetable oil
  • For the lemon mayonnaise

  • 8 tbsp mayonnaise
  • 1 lemon, zested
  • 2 tbsp chopped parsley
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 1012kj 242kcal 12%
  • Fat 15.1g 22%
  • Saturates 2.3g 12%
  • Sugars 1g 1%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 20.2g Protein 7.8g Fibre 1.5g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.