Fish Cakes Recipe - Kids Recipes - Great British Chefs

Main
easy
6
50 minutes

PT50M

With chunky salmon, fluffy mash and vibrant herbs, these crispy-crumbed fish cakes from Bruno Loubet make a delicious Summer lunch, especially when served with this unusual, but incredibly refreshing, avocado and orange salad.

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Ingredients

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Fish cakes

600g of salmon fillet
500g of Désirée potatoes
5 spring onions, finely chopped
3 tbsp of flat-leaf parsley, finely chopped
1 tbsp of dill, finely chopped
8 tbsp of flour
2 eggs
12 tbsp of breadcrumbs
1 tbsp of olive oil
2 pinches of salt
2 pinches of black pepper

Avocado

3 avocados
4 spring onions, finely chopped
1/2 lemon
20ml of olive oil
2 oranges, cut into segments
1 pinch of salt
1 pinch of black pepper

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Method

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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

600g of salmon fillet
1 pinch of salt
1 pinch of black pepper

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

500g of Désirée potatoes

Mash the potatoes until smooth. Mix the salmon, spring onion, herbs and salt and pepper into the mash

5 spring onions, finely chopped
3 tbsp of flat-leaf parsley, finely chopped
1 tbsp of dill, finely chopped
1 pinch of salt
1 pinch of black pepper

Divide the mix into 6 equal portions and then shape into balls

Prepare 3 bowls for crumbing: to the first add the flour, to the second add beaten egg, and to the third add the breadcrumbs

8 tbsp of flour
2 eggs
12 tbsp of breadcrumbs

Roll the cakes in flour first, followed by the egg wash and the breadcrumbs, until evenly coated

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

1 tbsp of olive oil

Transfer to an oven set to 180°C/gas mark 4 and cook for approximately 5 minutes

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

3 avocados

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

1 pinch of salt
1 pinch of black pepper
1 tbsp of olive oil

Add the lemon juice, spring onions, olive oil and the orange segments to the bowl and spoon the mix back into the avocado skins

4 spring onions, finely chopped
1/2 lemon
20ml of olive oil
2 oranges, cut into segments

Divide the fish cakes onto plates along with the guacamole. Serve immediately

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Bruno Loubet

After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.