Starfish cakes

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A delicious way to make the most of leftover salmon and mash, this fish cakes recipe from Andy Waters' will resonate with both children and adults, and takes just half an hour to prepare. Feeling creative? Test your plating skills and try creating an underwater scene using the vegetables.

First published in 2015
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Ingredients

Metric

Imperial

Salmon cakes

To coat

  • 1 knob of butter, melted
  • 2 tbsp of breadcrumbs

Serve with

Equipment

  • Large star cutter

Method

1
Mix the fishcake ingredients in a large bowl
2
Turn the mixture onto a floured surface, flatten out to a thickness of 2.5cm. Using a large star cutter, cut portions of the mix into star shapes. Gather the offcuts and use to make more cakes
3
Coat with some more breadcrumbs and brush with the melted butter
  • 1 knob of butter, melted
  • 2 tbsp of breadcrumbs
4
Preheat the oven to 180°C/gas mark 4
5
Place the cakes onto a slightly greased baking tray and cook for 8 minutes in the oven, turning halfway through the cooking time
6
Cut the pak choi in half lengthways. Top and tail the green beans and remove any large stems from the kale. Submerge in boiling salted water for 3 minutes and then drain
7
Whisk together the lemon juice, soy sauce and olive oil and combine with the steamed greens
8
Once the starfish cakes are cooked through, serve immediately on a bed of the steamed greens
First published in 2015
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Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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