Salmon Fishcakes, Fried Eggs

and Green Bean Salad
Soft in the middle with a crunchy coating… it's fish fingers in disguise!
812 Reviews
Cals 751 · Prot 56 · Carbs 75 · Fat 27
Family Friendly
Try Hello Chef Now
50 min
Salmon Fishcakes, Fried Eggs and Green Bean Salad
Soft in the middle with a crunchy coating… it's fish fingers in disguise!
812 Reviews
Cals 751 · Prot 56 · Carbs 75 · Fat 27
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Fish cakes
Salmon goujons 6*
200 Grams
Smoked Salmon Slices 6*
100 Grams
Fresh parsley
15 Grams
Potatoes
300 Grams
Salted butter 4*
20 Grams
Salt
1 Tsp
Plain flour 10*11*
50 Grams
Eggs 5*
1 Piece
Panko bread crumbs 10*11*12*
90 Grams
Vegetable oil
2 Tbsp
Black pepper
0.5 Tsp
Salad
Green beans
150 Grams
Green peas
100 Grams
Spring onion
40 Grams
Lemon
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Fried eggs
Vegetable oil
1 Tbsp
Eggs 5*
2 Piece

Allergens

*6 Fish, *4 Milk, *10 Wheat, *11 Gluten, *5 Eggs, *12 Lupin
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3144 / 751
Fats (g) 26.8
of which saturated (g) 12.5
Carbohydrates (g) 75
of which sugars (g) 6.6
Fibers (g) 10.4
Proteins (g) 55.8
Salt (g) 1.1
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Cook potatoes

1 Cook potatoes

Peel and chop the potatoes. Add them to a pot of salted boiling water. Cook the potatoes for 15 min until soft. Drain the potatoes, return them to the pan with the butter and salt and mash until smooth.
Tip! Boil the potatoes until they're almost falling apart. Mash them well to ensure there are no lumps.
Fry salmon

2 Fry salmon

Meanwhile, roughly chop the smoked salmon and parsley leaves. Heat a pan over a medium heat with a drizzle of oil. Once hot, add the salmon with a pinch of salt and pepper. Fry for 2-3 min or until cooked through. Once cooked, flake the salmon with a fork. Transfer salmon to a bowl or plate, wipe the pan and reserve it.
Make cakes

3 Make cakes

Once the potatoes are cooked, gently fold in the flaked salmon, smoked salmon and parsley. Shape the mixture into 6/9/12 patties. Add the flour, eggs and panko bread crumbs to three separate bowls. Whisk 1/2/2 of the eggs and season with salt. Season the flour with salt and pepper. Turn the patties in the seasoned flour, then dip them in the beaten eggs and finally coat them in the panko bread crumbs.
Tip! Freeze your fishcakes for 30 minutes before breading - this will make them firm up nicely.
Fry cakes

4 Fry cakes

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Cook the patties for 6 min on each side or until golden brown.
Tip! Handle the patties carefully and don't flip them until they have browned on the under side.
Cook veg

5 Cook veg

Meanwhile, trim and chop the green beans. Cook the beans and peas in a pot of salted boiling water for 3 min until tender. Drain. Meanwhile, trim and slice the spring onion. Add 1/1/2 tbsp of lemon juice to a bowl with the olive oil, salt and pepper. Whisk until combined. Toss the drained peas, beans and spring onion in the dressing.
Tip! Simply serve the peas and beans with butter if you're cooking for kids.
Fry eggs

6 Fry eggs

Heat a second pan with a drizzle of oil over a medium heat. Once hot, crack the remaining eggs into the pan and fry for 2-4 min or until done to your liking. Serve the fishcakes over the green bean salad, with a fried egg on top.
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