Salmon Fishcakes, Fried Eggs

and Green Bean Salad

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Instructions

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1 Bake salmon

Preheat the oven to 200°C/180°C fan. Place the salmon into a baking dish, season with salt and pepper and bake for 10-15 min. Once cooked, remove the salmon from the oven and flake it with a fork. Meanwhile, finely chop the parsley and the smoked salmon

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2 Cook potatoes

Peel and chop the potatoes. Add them to a pan 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. Gently fold in the flaked salmonsmoked salmon and parsley.

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3 Make cakes

Shape the mixture into patties. Transfer the flour, eggs and panko bread crumbs to three separate bowls. Whisk the eggs and season with salt. Turn the patties in the flour before dipping them in the eggs and finally coating them in the panko bread crumbs.

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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 either side. Handle carefully and don't flip them until they have browned on the under side. 

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5 Cook peas and beans

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.  Juice the lemon into a bowl with the olive oilsalt and pepper. Whisk until combined. Toss the drained peas, beans and spring onion in the dressing.

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6 Fry eggs

Heat a second pan with a drizzle of vegetable oil over a medium heat. Once hot, crack the 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.

Tips for fussy eaters

Boil the potatoes until they're almost falling apart. Mash them well to ensure there are no lumps.

Pro tip

Freeze your fishcakes for 30 minutes before breading. This will give them an opportunity to firm up nicely.

Soft in the middle with a crunchy coating… it's fish fingers in disguise!

Cooking Time: 50 min

Cals 851 · Prot 55 · Carbs 78 · Fat 32

Ingredients

Number of people

Fish cakes

Skinless salmon fillet 200 Grams
Smoked Salmon Slices 100 Grams
Fresh parsley 15 Grams
Potatoes 300 Grams
Salted butter 20 Grams
Salt 1 Tsp
Plain flour 50 Grams
Eggs 1 Piece
Panko bread crumbs 60 Grams
Vegetable oil 2 Tbsp

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 2 Pieces

Soft in the middle with a crunchy coating… it's fish fingers in disguise!

Cooking Time: 50 min

Cals 851 · Prot 55 · Carbs 78 · Fat 32

Instructions

photo

1 Bake salmon

Preheat the oven to 200°C/180°C fan. Place the salmon into a baking dish, season with salt and pepper and bake for 10-15 min. Once cooked, remove the salmon from the oven and flake it with a fork. Meanwhile, finely chop the parsley and the smoked salmon

photo

2 Cook potatoes

Peel and chop the potatoes. Add them to a pan 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. Gently fold in the flaked salmonsmoked salmon and parsley.

photo

3 Make cakes

Shape the mixture into patties. Transfer the flour, eggs and panko bread crumbs to three separate bowls. Whisk the eggs and season with salt. Turn the patties in the flour before dipping them in the eggs and finally coating them in the panko bread crumbs.

photo

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 either side. Handle carefully and don't flip them until they have browned on the under side. 

photo

5 Cook peas and beans

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.  Juice the lemon into a bowl with the olive oilsalt and pepper. Whisk until combined. Toss the drained peas, beans and spring onion in the dressing.

photo

6 Fry eggs

Heat a second pan with a drizzle of vegetable oil over a medium heat. Once hot, crack the 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.

Tips for fussy eaters

Boil the potatoes until they're almost falling apart. Mash them well to ensure there are no lumps.

Pro tip

Freeze your fishcakes for 30 minutes before breading. This will give them an opportunity to firm up nicely.

Ingredients

Number of people

Fish cakes

Skinless salmon fillet 200 Grams
Smoked Salmon Slices 100 Grams
Fresh parsley 15 Grams
Potatoes 300 Grams
Salted butter 20 Grams
Salt 1 Tsp
Plain flour 50 Grams
Eggs 1 Piece
Panko bread crumbs 60 Grams
Vegetable oil 2 Tbsp

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 2 Pieces
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