BritMums

Salmon fishcakes

These healthy fishcakes make a great finger food for babies. They are solid enough to pick up and nice and soft in the middle. Harry loves them served with peas and tomatoes. Our Dinovember dinosaurs loved them too!

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Our 'Dinovember' dinosaurs wanted some too!
Our ‘Dinovember’ dinosaurs wanted some too!

Ingredients

  • 2 potatoes
  • knob of butter
  • 1 tbsp whole milk
  • 2 salmon fillets
  • 1/2 a tin of sweetcorn
  • The juice of half a lemon
  • 1 tsp parsley (dried or finely chopped)
  • Breadcrumbs (2 slices of bread)
  • Black pepper to taste
  • Cooking spray

Method

  • Peel and wash the potatoes, cut them into small cubes and boil until soft.
  • Drain the water from the potatoes and add the milk, butter and black pepper then mash until smooth.
  • Cook the salmon.  I did this in the microwave on a plate with clingfilm over the top.  It took approximately 4 minutes until it was cooked through.
  • Flake the salmon and add to the mashed potato.
  • Add the rest of the ingredients and mix well.
  • Once the mixture is cool enough, mould into burger shapes. (We got 6 large fishcakes from this mixture but you can make them whatever size you want!)
  • Coat each fishcake in breadcrumbs until they are well covered.
  • Place on a baking tray, lightly sprayed with cooking spray (or oil of your choice)
  • Cook in the oven for 25 minutes at 180°c until golden.
  • Serve and enjoy!
The taste test
The taste test
Yummy!
Yummy!

These can be made in batches and frozen to eat another day.  To defrost, just take the fishcakes out of the freezer a few hours before you want to eat them. then once defrosted pop them in the oven to warm them up before serving.

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