Pulse salmon and broccoli in a food processor to a finely chopped consistency.
Mix in spring onions, dill, and half of the lemon zest.
Shape the mixture into eight fish cakes and chill for 25 minutes.
Preheat the oven to 220°C.
Combine remaining lemon zest, breadcrumbs, parsley, salt, and pepper in a dish.
Coat each fish cake in flour, then egg, and finally breadcrumbs.
Spray cakes with oil and bake for 15 minutes until golden.
Boil 75ml of vegetable stock in a small pan.
Blend peas, mint, vinegar, and seasoning roughly in a processor.
Add stock to the pea mixture and warm through in a pan.
Serve fish cakes with warm mushy peas and lemon wedges.