Chunks of salmon and mash are neatly encased in breadcrumbs in this fish cakes recipe from Bruno Loubet, who also serves with crushed avocado. As well as making a great summer lunch for adults, this dish is also a superb kids recipe

Method
1.
Season the salmon with salt and pepper. Place in a steamer and cook to medium rare - so the salmon is still slightly pink in the middle. Remove and allow to cool on a plate
2.
Boil the potatoes for 10-15 minutes until tender. Drain and place on a baking tray. Place into an oven set to 180°C/gas mark for 5 minutes - this will dry the potatoes out
3.
Mash the potatoes until smooth. Mix the salmon, spring onion, herbs and salt and pepper into the mash
4.
Divide the mix into 6 equal portions and then shape into balls
Room for a little one
Ask your little helpers to shape the fish cakes mix into balls; they will be flattened out later, after they have been rolled in the flour, egg and breadcrumbs
5.
Prepare 3 bowls for crumbing: to the first add the flour, to the second add beaten egg, and to the third add the breadcrumbs
VideoVideo: Crumb meat or fish
6.
Roll the cakes in flour first, followed by the egg wash and the breadcrumbs, until evenly coated
7.
Flatten out the balls and shape into fish cakes. Place a frying pan over a medium-high heat and add olive oil. Once hot, fry the fish cakes until golden
8.
Transfer to an oven set to 180°C/gas mark 4 and cook for approximately 5 minutes
9.
Cut the avocado around the stone lengthways and twist to separate into 2. Remove the stone with a spoon or by stabbing with a sharp knife and twisting it out
VideoVideo: De-stone an avocado
10.
In a small bowl, spoon out the flesh of the avocado and crush with a fork, do not discard the skins. Season with salt and pepper
Room for a little one
Guacamole making is a fun task for children to take on. Let them experiment with the ingredients going into the mix - chilli flakes, tomato and coriander can also be used
11.
Add the lemon juice, spring onions, olive oil and the orange segments to the bowl and spoon the mix back into the avocado skins
12.
Divide the fish cakes onto plates along with the guacamole. Serve immediately
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Ingredients

Fish cakes

Avocado

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Nutrition (per Portion)

Calories

756
38%

Sugars

10g
12%

Fat

34g
48%

Saturates

6g
28%

Salt

949mg
16%
of an adult's guideline daily amount
Make fish cakes at home using Bruno Loubet's irresistable recipe. The chef serves the fish cakes with crushed avocado, making a truly sublime lunch


 
 
 
 
 
 
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