Starfish cakes

PT50M

Share recipe

Ingredients

Metric

Imperial

Salmon cakes

To coat

  • 1 knob of butter, melted
  • 2 tbsp of breadcrumbs

Serve with

1
Mix the fishcake ingredients in a large bowl
2
Turn the mixture onto a floured surface, flatten out to a thickness of 2.5cm. Using a large star cutter, cut portions of the mix into star shapes. Gather the offcuts and use to make more cakes
3
Coat with some more breadcrumbs and brush with the melted butter
  • 1 knob of butter, melted
  • 2 tbsp of breadcrumbs
4
Preheat the oven to 180°C/gas mark 4
5
Place the cakes onto a slightly greased baking tray and cook for 8 minutes in the oven, turning halfway through the cooking time
6
Cut the pak choi in half lengthways. Top and tail the green beans and remove any large stems from the kale. Submerge in boiling salted water for 3 minutes and then drain
7
Whisk together the lemon juice, soy sauce and olive oil and combine with the steamed greens
8
Once the starfish cakes are cooked through, serve immediately on a bed of the steamed greens
Share recipe