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Salmon Fish Cakes with Mushy Peas

Low-carb fish cakes made with salmon and broccoli, served alongside a minty pea purée.

HealthyDinnerSalmonBroccoliLow Carb
Estimated Nutrition
Calories
487
kcal / serving
1948 kcal total
Carbs
43g
per serving
172 g total
Fat
17.5g
per serving
70 g total
Protein
40g
per serving
160 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1.5
tsp
White Wine Vinegar
to taste
Dairy
2
piece
Egg
free-range, beaten
Fruits
2
piece
Lemon
zest only
1
piece
Lemon Wedge
to serve
GrainsCereals
100
g
Breadcrumb
dry white
50
g
Plain Flour
for coating
Liquids
75
ml
Vegetable Stock
NutsSeeds
1
bunch
Dill
small bunch, roughly chopped
1
1
Sea Salt
to taste
1
1
Black Pepper
freshly ground, to taste
0.5
bunch
Parsley
small bunch, leaves only, finely chopped
2
tbsp
Mint
leaves, finely chopped
OilsFats
1
1
Olive Oil Cooking Spray
Seafood
400
g
Salmon
skinless fillet, chopped
Vegetables
300
g
Broccoli
cooked florets, drained well
2
piece
Spring Onion
finely chopped
500
g
Pea
frozen, defrosted

Method

1
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