Photo: David Holifield
Salmon fish cakes with mushy peas
16 ingredients
1 hr + 1 hr
Serves 4
openrecipes
Fishcakes are usually made with potato to bulk them out and bind them together. To cut down on the carbs, this recipe mixes salmon with cooked broccoli.
Estimated Nutrition (whole recipe, rough)
1049
Calories
50g
Protein
34g
Fat
134g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400g/14oz skinless salmon
- 300g/10½oz cooked broccoli
- 2 spring onions
- small bunch fresh dill
- 2 lemons
- 100g/3½oz dry white breadcrumbs
- and freshly ground sea saltblack pepper
- ½ small bunch fresh parsley
- 50g/1¾oz plain flour
- 2 free-range eggs
- cooking spray olive oil
- wedges, to serve lemon
- 75ml/2½fl oz vegetable stock
- 500g/1lb 2oz frozen peas
- 2 tbsp finely chopped mint
- 1-2 tsp white wine vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes