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A delicious way to make the most of leftover salmon and mash, these fishcakes will resonate with children and adults and take just half an hour to prepare. Feeling creative? Try creating an underwater theme using the vegetables

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
Room for a little one
Let your little superstars make their little salmon stars by using a star-shaped cutter to cut the discs of the mixture
3.
Coat with some more breadcrumbs and brush with the melted butter
VideoVideo: Make breadcrumbs
Room for a little one
Give your kids the responsibility of ensuring each star is evenly coated in breadcrumbs before brushing melted butter over it
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
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Ingredients

Salmon cakes

To coat

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

Serve with

  • 2 pak choi
  • 1 handful of curly kale
  • 100g of green beans
  • 20ml of lemon juice
  • 10ml of soy sauce
  • 90ml of olive oil
  • 1 pinch of salt

Equipment

  1. Large star cutter

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Nutrition (per Portion)

Calories

294
15%

Sugars

3g
3%

Fat

20g
28%

Saturates

4g
21%

Salt

579mg
10%
of an adult's guideline daily amount
This recipe for starfish-shaped salmon cakes is a delicious way to make use of leftover fish, producing something fun and tasty

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