Brainy salmon, broccoli and pea fishcakes
Family friendly, quick, easy, nutritious, tried and tested.
-300g potatoes (peeled and cut into small cubes)
-300g celeriac (peeled and cut into small cubes)
-150g broccoli (cut into smaller pieces)
-200g frozen peas
-150g salmon
-1 lemon
-2 tbsp flour (e.g buckwheat flour)
-2 tbsp panko breadcrumbs
-20g grated parmesan cheese
-2 tbsp olive oil
serves 4
Put the potatoes and celeriac in a large pan and add cold water to just cover. Boil, then cover and cook for about 15 minutes, until almost tender. After 10 minutes, put the broccoli and peas in a heatproof colander and place over the water. Cover and steam for 4-5 minutes, until tender.
Set the peas and broccoli aside and keep the water from the boiled potatoes and celeriac.
Place this hot water again to boil and this time steam the salmon in the heatproof colander. Allow to cook through and place aside.
Mash or process the broccoli and peas to a coarse purée with seasoning
Mix in the drained potatoes and celeriac and continue to mash until well combined
Flake the salmon into the mixture then add 1/2 the juice of the lemon and mix well
Shape the mixture into 8 patties while warm and leave to cool and chill if possible
Mix the flour, breadcrumbs and cheese in a shallow bowl and carefully dip the fishcakes in the mixture to coat all over
Heat 1/2 the oil in a frying pan and fry in 2 batches for 6-8 minutes until golden brown, turning once
Serve and enjoy!
