2 cups mashed potato
1 cup broccoli, grated
2 tsp tomato ketchup
2 tsp Dijon mustard
½ lemon, zested
1 tbsp dill, chopped
1 tbsp parsley, chopped
400g can salmon, drained
3 tbsp plain flour
2 eggs, beaten
100g breadcrumbs, preferably wholemeal or wholegrain
Olive oil spray
In a large bowl, mix the mashed potato, grated broccoli, ketchup, mustard, lemon zest and herbs. Lightly mix through the salmon, taking care not to break up the chunks too much. Shape into 8 small fish cakes.
Place the flour, eggs and breadcrumbs into 3 separate shallow dishes. Dip the cakes in the flour, then the egg, then the breadcrumbs.
Spray a non-stick pan with olive oil and heat over a medium heat. Fry the cakes for 3-4 minutes each side until golden and heated through.
Serve with a side salad and minty yoghurt sauce.
Try using canned tuna instead of salmon for tuna cakes.
1 serve of vegies in each serve of this recipe. 1 serve is 2 fish cakes.