Crunchy Salmon Fish Cakes



Another family fav - with lots of hidden veg - a bit of prep but worth it and full of goodness, high protein, plenty of really good fats - serve with a crunchy side salad and more veg or just with a dip of your choice, I like pesto mixed in with some mayonaise, so tasty, the kids go for ketchup! Get way to get the kids to eat fish, I have been making these for years!


Ingredients


(makes around 18 small fish cakes)


5 Large salmon fillets

1 large rooster potato (or more if you fancy)

1 large onion

Half head of broccoli

1 Courgette

2/3 tablespoons sweet chilli sauce

Panko bread crumbs



Method


Bake the salmon for about 15 mins in a hot oven. Steam or boil your spud till soft and then mash. Grate your courgette and then squeeze out the water by placing it in a clean towel or paper towel and just squeeze it out hard! Chop your onion and broccoli really finely...


Take the skin off the salmon, break it with a fork and pop it in a large bowl with the mash and the veg, mix really well, add in your sweet chilli sauce and some salt and pepper if needed and pop the whole mix into the fridge to fully cool.


Pour your panko crumbs into a large flat bowl or plate. When your mix is cool and firmed up a bit, take small amounts - roll in to a ball, flatten and then toss into your panko crumbs. Pop them back into the fridge if you have 10 mins.


When ready to cook, heat up some oil in a pan and gently fry...about 10 mins on each side or pop them in the oven for 20 mins.. I love them really crispy so frying is my preference.


Serve with a big crunchy salad and dip (I mix pesto with mayo)...these are so tasty!