Salmon Fishcakes, Fried Eggs

Name: Salmon Fishcakes, Fried Eggs and Green Bean Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Salmon goujons; 40 Grams of Spring onion; 15 Grams of Fresh parsley; 1 Piece of Lemon; 1 Tsp of Salt; 1 Tsp of Black pepper; 30 ML of Sweet chilli sauce; 10 Grams of Plain flour; 15 Grams of Panko bread crumbs; 150 Grams of Green beans; 100 Grams of Green peas; 2 Tbsp of Olive oil; 6 Grams of Dijon mustard; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Tbsp of Vegetable oil; 2 Piece of Organic Eggs; 0 Tsp of Salt; 0 Tsp of Black pepper

and Green Bean Salad

Quick and easy salmon fishcakes - a lighter meal option bursting with flavour.

108 Reviews

Cals 423 · Prot 47 · Carbs 30 · Fat 15

Low Carb

Calorie Smart

30 min

Salmon Fishcakes, Fried Eggs and Green Bean Salad

Quick and easy salmon fishcakes - a lighter meal option bursting with flavour.

108 Reviews

Cals 423 · Prot 47 · Carbs 30 · Fat 15

Low Carb

Calorie Smart

Ingredients

Fishcakes

Salmon goujons 6*

350 Grams

Spring onion

40 Grams

Fresh parsley

15 Grams

Lemon

1 Piece

Salt

1 Tsp

Black pepper

0.5 Tsp

Sweet chilli sauce

30 ML

Plain flour 10*11*

10 Grams

Panko bread crumbs 10*11*12*

15 Grams

Bean salad

Green beans

150 Grams

Green peas

100 Grams

Olive oil

2 Tbsp

Dijon mustard 13*

6 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Fried eggs

Vegetable oil

0.5 Tbsp

Organic Eggs 5*

2 Piece

Salt

0.3 Tsp

Black pepper

0.3 Tsp

Allergens

*6 Fish, *10 Wheat, *11 Gluten, *12 Lupin, *13 Mustard, *5 Eggs

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)	1770 / 423
Fats (g)	14.6
of which saturated (g)	4.5
Carbohydrates (g)	30
of which sugars (g)	11.8
Fibers (g)	5.8
Proteins (g)	46.5
Salt (g)	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

1 Prep veg

Finely chop spring onion.
Pick and finely chop the parsley.
Zest the lemon and cut into wedges.

2 Chop salmon

Finely chop the salmon goujons, until it resembles mince.
In a large bowl, combine the minced salmon with parsley, lemon zest, salt, pepper, sweet chilli sauce, flour, panko breadcrumbs and half the spring onion (reserve the rest for the bean salad).
Using clean hands, knead until all the ingredients are fully combined.

3 Make fishcakes

Shape the mixture into 6 fishcakes.
Heat a non-stick pan over medium heat with a drizzle of oil.
Fry the fishcakes for 2-3 min on each side until golden brown and cooked through.
Remove from the heat and retain the pan.

Tip! Alternatively, place onto a lined baking tray and bake at 180°C fan for 6-8 min until cooked through.

4 Cook vegetables

Meanwhile, trim the green beans.
Bring a large pot of salted water to a boil.
Boil the beans and peas for 3 min until tender, then drain.
Add 1 Tbsp lemon juice to a bowl with olive oil, mustard, salt and pepper.
Whisk to combine.
Toss the drained beans, peas and reserved spring onion through the dressing to coat.

5 Fry eggs

Heat the retained pan over medium heat with another drizzle of oil.
Once hot, crack the eggs into the pan and fry for 2-4 min or until done to your liking.
Season with salt and pepper to taste.