This dish contains the following allergens: Fish, Eggs
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300g
leftover cooked potato, roughly chopped if large
300g
cooked salmon fillets, skin and bones removed
100g
frozen peas
10
mint leaves
1
zest of lemon
Salt and freshly ground black pepper
1 heaped tbsp
plain flour
2
eggs, beaten
100g
dried breadcrumbs
2 tbsp
sunflower oil
10.5oz
leftover cooked potato, roughly chopped if large
10.5oz
cooked salmon fillets, skin and bones removed
3.5oz
frozen peas
10
mint leaves
1
zest of lemon
Salt and freshly ground black pepper
1 heaped tbsp
plain flour
2
eggs, beaten
3.5oz
dried breadcrumbs
2 tbsp
sunflower oil
Utensils
Step 1
Install the chopping blade in the Precision Processor® Bowl. Add the potatoes, salmon, peas, mint, lemon zest, and season to taste. Select CHOP, twice. When program is complete, remove lid and blade.
Step 2
Divide the mixture into eight equalsized balls and shape into fish cakes using your hands. Place on a tray lined with parchment or greaseproof paper and cover with cling film. Leave in the fridge to chill for 30 minutes to firm up.
Step 3
Coat the fish cakes in flour, shake off any excess and then dip in the beaten egg. Roll each fishcake in the breadcrumbs until coated on all sides then transfer to a baking tray.
Step 4
Place a large frying pan on a medium heat and add oil.
Step 5
Carefully place 4 fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice. Repeat with remaining fishcakes.
Install the chopping blade in the Precision Processor® Bowl. Add the potatoes, salmon, peas, mint, lemon zest, and season to taste. Select CHOP, twice. When program is complete, remove lid and blade.
300g
leftover cooked potato, roughly chopped if large
300g
cooked salmon fillets, skin and bones removed
100g
frozen peas
10
mint leaves
1
zest of lemon
Salt and freshly ground black pepper
1 heaped tbsp
plain flour
2
eggs, beaten
100g
dried breadcrumbs
2 tbsp
sunflower oil
10.5oz
leftover cooked potato, roughly chopped if large
10.5oz
cooked salmon fillets, skin and bones removed
3.5oz
frozen peas
10
mint leaves
1
zest of lemon
Salt and freshly ground black pepper
1 heaped tbsp
plain flour
2
eggs, beaten
3.5oz
dried breadcrumbs
2 tbsp
sunflower oil
Step 2 of 5
Divide the mixture into eight equalsized balls and shape into fish cakes using your hands. Place on a tray lined with parchment or greaseproof paper and cover with cling film. Leave in the fridge to chill for 30 minutes to firm up.
300g
leftover cooked potato, roughly chopped if large
300g
cooked salmon fillets, skin and bones removed
100g
frozen peas
10
mint leaves
1
zest of lemon
Salt and freshly ground black pepper
1 heaped tbsp
plain flour
2
eggs, beaten
100g
dried breadcrumbs
2 tbsp
sunflower oil
10.5oz
leftover cooked potato, roughly chopped if large
10.5oz
cooked salmon fillets, skin and bones removed
3.5oz
frozen peas
10
mint leaves
1
zest of lemon
Salt and freshly ground black pepper
1 heaped tbsp
plain flour
2
eggs, beaten
3.5oz
dried breadcrumbs
2 tbsp
sunflower oil
Step 3 of 5
Coat the fish cakes in flour, shake off any excess and then dip in the beaten egg. Roll each fishcake in the breadcrumbs until coated on all sides then transfer to a baking tray.
300g
leftover cooked potato, roughly chopped if large
300g
cooked salmon fillets, skin and bones removed
100g
frozen peas
10
mint leaves
1
zest of lemon
Salt and freshly ground black pepper
1 heaped tbsp
plain flour
2
eggs, beaten
100g
dried breadcrumbs
2 tbsp
sunflower oil
10.5oz
leftover cooked potato, roughly chopped if large
10.5oz
cooked salmon fillets, skin and bones removed
3.5oz
frozen peas
10
mint leaves
1
zest of lemon
Salt and freshly ground black pepper
1 heaped tbsp
plain flour
2
eggs, beaten
3.5oz
dried breadcrumbs
2 tbsp
sunflower oil
Step 4 of 5
Place a large frying pan on a medium heat and add oil.
300g
leftover cooked potato, roughly chopped if large
300g
cooked salmon fillets, skin and bones removed
100g
frozen peas
10
mint leaves
1
zest of lemon
Salt and freshly ground black pepper
1 heaped tbsp
plain flour
2
eggs, beaten
100g
dried breadcrumbs
2 tbsp
sunflower oil
10.5oz
leftover cooked potato, roughly chopped if large
10.5oz
cooked salmon fillets, skin and bones removed
3.5oz
frozen peas
10
mint leaves
1
zest of lemon
Salt and freshly ground black pepper
1 heaped tbsp
plain flour
2
eggs, beaten
3.5oz
dried breadcrumbs
2 tbsp
sunflower oil
Step 5 of 5
Carefully place 4 fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice. Repeat with remaining fishcakes.
300g
leftover cooked potato, roughly chopped if large
300g
cooked salmon fillets, skin and bones removed
100g
frozen peas
10
mint leaves
1
zest of lemon
Salt and freshly ground black pepper
1 heaped tbsp
plain flour
2
eggs, beaten
100g
dried breadcrumbs
2 tbsp
sunflower oil
10.5oz
leftover cooked potato, roughly chopped if large
10.5oz
cooked salmon fillets, skin and bones removed
