Kumara and pea fishcakes with greens
- 750g kumarasweet-potatoX, peeled, cut into cubes
- 1½ cups frozen peas
- 2 x 210g cans red or pink salmon, drained, flaked
- 4 spring onions, finely chopped
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped dill
- 2 teaspoons lemon zest, plus wedges to serve
- ½ cup plain flourall purpose flourX
- 2 eggs
- 2 cups panko breadcrumbs
- 5 cups steamed green beans
- and broccolini or broccoli florets, to serve
1 In a bowl, place kumara and put in the microwave, or boil in a pot of water on the stove, for 15 minutes, or until tender. Add peas in last 3 minutes cooking time. Drain. Using a fork, mash roughly. Set mixture aside to cool.
2 In a large bowl, place cooled mixture and add salmon, spring onions, herbs and zest. Season with cracked black pepper and stir until well combined.
3 Using your hands, divide the mixture into 18 portions and shape into 1.5cm-thick patties. Sprinkle flour on a large plate and season with pepper. In a shallow bowl, whisk eggs. In a separate clean bowl, place breadcrumbs. Press each fishcake into the flour to coat, then dip into egg mixture and finally coat in breadcrumbs. Cover, then chill for 30 minutes to firm.
4 Preheat oven to 180°C. Line a large baking tray with baking paper. Place fishcakes on prepared tray and spray generously with oil. Bake for 30 minutes, or until golden and crisp, turning fishcakes halfway through cooking time. Serve with steamed greens and the lemon wedges.
Make it gluten free: Use gluten-free flour and breadcrumbs.
Make it vegan: Instead of canned fish, use a can of mock tuna (available in most Asian shops). Use flax or chia ‘egg’ instead of eggs.
At end of step 3, place fishcakes in airtight container, placing a layer of baking paper between fishcakes to prevent them from sticking. Cover and freeze for up to 1 month. Remove from freezer the night before you wish to serve and allow to thaw in fridge. Bake fishcakes as per step 4.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 10g
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