Veggie Fish Cakes

Ingredients

• 3 Baking potatoes, peeled, medium-large
• 1 Onion, peeled, small
• 350 g Fresh salmon, large fillet
• 250 g Mixed vegetables, defrosted
• 2 slices Wholemeal bread
• 45 ml Milk
• 1 Egg, large
• 1 Tbsp Olive oil
• 1 Tbsp Parsley (fresh or dried)
• 1 Tbsp Dill (fresh or dried)
• 1 tsp Garlic powder
• 1 tsp Onion powder
• Oil of choice, for greasing

Method

1. Add the salmon to a baking tray and grill on a high heat for approximately 15-20 minutes until cooked through.
2. Meanwhile, chop the potatoes into large chunks. Bring water in a large pan to the boil, then reduce to a medium-high heat, add the potatoes and cook for 15-20 minutes or until soft.
3. Drain the potatoes and place in a large mixing bowl. Add the milk and mash until smooth.
4. Preheat oven to 200°C (fan-assisted).
5. Add the mixed veg, parsley, onion and garlic powder to the mashed potatoes and combine together.
6. Once the salmon is cooked, flake using a fork and add to the mixture.
7. Lightly whisk the egg in a bowl, add to the mixture and stir together.
8. Crumb the bread in a food processor.
9. Roll the potato and salmon mixture into balls, coat in breadcrumbs and place on a greased baking tray. Bake in the oven for 20-30 minutes.
10. Serve on a plate with vegetables of your choice.