Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3144 / 751
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
2 Fry salmon
Meanwhile, roughly chop the smokedsalmon 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.
3 Make cakes
Once the potatoes are cooked, gently fold in the flaked salmon, smokedsalmon 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.
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.
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.
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 greenbean salad, with a fried egg on top.