Starfish cakes
Item 1 of 1
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
- 340g of cooked salmon
- 450g of mashed potatoes
- 2 tbsp of tomato ketchup
- 1 tsp Worcestershire sauce
- 1 egg, beaten
- 2 tbsp of chives, chopped
- 3 tbsp of breadcrumbs
To coat
- 1 knob of butter, melted
- 2 tbsp of breadcrumbs
Serve with
- 2 pak choi
- 100g of green beans
- 1 handful of curly kale
- 20ml of lemon juice
- 10ml of soy sauce
- 90ml of olive oil
- 1 pinch of salt
SAVE RECIPE
Equipment
- Large star cutter
Method
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
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