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Salmon Fish Cakes with Mushy Peas
Low-carb fish cakes made with salmon and broccoli, served alongside a minty pea purée.
Healthy
Dinner
Salmon
Broccoli
Low Carb
Estimated Nutrition
Calories
487
kcal / serving
1948 kcal total
Carbs
43
g
per serving
172 g total
Fat
17.5
g
per serving
70 g total
Protein
40
g
per serving
160 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1.5
tsp
White Wine Vinegar
to taste
Dairy
2
piece
Eggs
free-range, beaten
Fruits
2
piece
Lemon
zest only
1
piece
Lemon Wedges
to serve
GrainsCereals
100
g
Breadcrumbs
dry white
50
g
Plain Flour
for coating
Liquids
75
ml
Vegetable Stock
NutsSeeds
1
bunch
Dill
small bunch, roughly chopped
1
1
Sea Salt
to taste
1
1
Black Pepper
freshly ground, to taste
0.5
bunch
Parsley
small bunch, leaves only, finely chopped
2
tbsp
Mint
leaves, finely chopped
OilsFats
1
1
Olive Oil Cooking Spray
Seafood
400
g
Salmon
skinless fillet, chopped
Vegetables
300
g
Broccoli
cooked florets, drained well
2
piece
Spring Onion
finely chopped
500
g
Peas
frozen, defrosted
Method
1
Pulse salmon and broccoli in a food processor to a finely chopped consistency.
2
Mix in spring onions, dill, and half of the lemon zest.
3
Shape the mixture into eight fish cakes and chill for 25 minutes.
4
Preheat the oven to 220°C.
5
Combine remaining lemon zest, breadcrumbs, parsley, salt, and pepper in a dish.
6
Coat each fish cake in flour, then egg, and finally breadcrumbs.
7
Spray cakes with oil and bake for 15 minutes until golden.
8
Boil 75ml of vegetable stock in a small pan.
9
Blend peas, mint, vinegar, and seasoning roughly in a processor.
10
Add stock to the pea mixture and warm through in a pan.
11
Serve fish cakes with warm mushy peas and lemon wedges.