Recipes
Salmon pancakes
Busy day ahead? These can be made the day before and make the perfect healthy light meal
Busy day ahead? These can be made the day before and make the perfect healthy light meal
(28 votes)
Cook: 1 Hour 10 Mins
Serves: 4
Price: £1.53 per serving
Nutritional Information
Each 403g serving contains
Energy
2023kj
484kcal
2023kj
484kcal
24%
Fat
19.8g
19.8g
Med
28%
28%
Saturates
10.2g
10.2g
Med
51%
51%
Sugars
13.2g
13.2g
High
15%
15%
Salt
0.80g
0.80g
Med
13%
13%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
502kj/120kcal
Typical energy values per 100g:
502kj/120kcal
Ingredients
220g pack salmon fillets
200g broccoli, in small florets
150g plain flour
1 large egg
600ml semi-skimmed milk
1 tsp sunflower oil
25g butter, melted
75g mature Cheddar, grated
340g can sweetcorn, drained
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Wrap the salmon in a loose foil parcel and bake for 10 minutes. Cool. Skin and flake.
2
Cook the broccoli for 5 minutes.
3
Put 125g flour in a bowl with a pinch of salt. Add the egg and 100ml of the milk. Whisk to make a thick batter, then gradually whisk in another 200ml of the milk.
4
Grease a small frying pan with oil and heat. Pour in enough batter to thinly coat the surface. Cook until the bottom browns. Flip over and cook on the other side. Repeat until all the batter is used.
5
Put the butter in a saucepan with the rest of the flour and milk. Cook, whisking all the time with a wire whisk until the sauce is simmering and thickened.
6
Add 50g of the cheese, the salmon and vegetables. Divide between the pancakes and roll up. Put in an ovenproof dish. Sprinkle with the leftover cheese and bake for 15 minutes.