Salmon Fishcakes, Fried Eggs

and Green Bean Salad
Soft in the middle with a crunchy coating… it's fish fingers in disguise!
Cals 851 · Prot 55 · Carbs 78 · Fat 32
Family-Friendly
Try Hello Chef Now
50 min
photo
Soft in the middle with a crunchy coating… it's fish fingers in disguise!
Cals 851 · Prot 55 · Carbs 78 · Fat 32
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

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

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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