School Chef of the Year’s Naked Fishcakes

Ingredients

  • 500g Alaska Pollock and Pink Salmon Pieces
  • 2 eggs
  • pinch of salt and pepper
  • pinch of lemon zest
  • 40g corn flour

  • Cooking time

    15 mins

  • Serves

    8 x 80g

Method

  1. Blend all of the ingredients in a food processor and form into 8 patties. Rest in the fridge for at least 1 hour.
  2. Shallow fry for 8 minutes or until golden brown on each side or  oven bake at 180°c for 15 minutes, turning once.

Meal Inspiration

All of our delicious dishes have been developed to meet School Food Standard guidelines

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