> Recipes > Salmon

Starfish cakes

Starfish cakes

PT50M

1
Mix the fishcake ingredients in a large bowl
  • 340g of cooked salmon
  • 450g of mashed potatoes
  • 2 tbsp of tomato ketchup
  • 1 tsp Worcestershire sauce
  • 1 egg, beaten
  • 2 tbsp of chives
  • 3 tbsp of breadcrumbs
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
  • 2 pak choi
  • 100g of green beans
  • 1 handful of curly kale
  • 1 pinch of salt
7
Whisk together the lemon juice, soy sauce and olive oil and combine with the steamed greens
  • 20ml of lemon juice
  • 10ml of soy sauce
  • 90ml of olive oil
8
Once the starfish cakes are cooked through, serve immediately on a bed of the steamed greens

Ingredients

Metric

Imperial

  • Salmon cakes

  • To coat

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

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