With a crispy crumb coating and melting cheesy centre, these easy fish cakes, served with pumpkin chips, are irresistible. They are also a great way to use up any leftover salmon from the night before.
Prep time: 20 minutes
Cooking time: 55 minutes
Serves: 4
Ingredients
- 500g potatoes, peeled, chopped
- 80g frozen peas, thawed
- 200g cooked skinless salmon fillet, flaked
- 2 teaspoons chopped fresh chives
- 40g light tasty cheese, cut into four pieces
- 30g plain flour
- 1 egg, lightly beaten
- 50g panko breadcrumbs
- 100 g mixed salad leaves
- lemon wedges, to serve
Pumpkin chips
- 800g butternut pumpkin, peeled, cut into 1 cm thick chips
Method
Cook potatoes in a large saucepan of boiling water for 15–20 minutes, until tender. Drain. Mash in a bowl until smooth. Set aside.
Meanwhile, preheat oven to 200°C. Line a large baking tray with baking paper. To cook pumpkin chips, place chips on prepared tray in a single layer and lightly spray with oil. Bake for 30–35 minutes, turning halfway, until golden and tender.
Meanwhile, add peas, salmon and chives to potato mash. Season with salt and pepper and stir to combine. Divide mixture into four even portions and shape into 3cm thick patties. Push a piece of cheese into the middle of each fish cake. Place flour, egg and panko crumbs into three separate bowls. Working with one at a time, dust fish cakes with flour, dip into egg, then coat with panko.
Lightly spray a large non-stick frying pan with oil. Cook fish cakes for two minutes on each side or until lightly browned. Transfer to a baking tray and bake for 10 minutes or until golden. Serve with pumpkin chips, salad and lemon wedges.
To refrigerate: store fish cakes in a reusable container for up to one day. Reheat in a 160°C oven on a baking paper–lined baking tray until hot in centre.
To freeze: store fish cakes as above for up to two months. Reheat from frozen, as above, until hot in centre.
This recipe is from 101 Favourite Weight-Loss Recipes by WeightWatchers, published by Macmillan Australia, RRP $39.99. It is published with permission. Photography by WeightWatchers International.
Have you tried fishcakes with cheese in the middle before? Why not let us know how the recipe works out for you in the comments section below?
Also read: Salmon Fish Pie with a Pecan Crumble