Looking for inspiration for your little one’s meal times? Today we’re sharing another wonderful recipe from registered nutrition consultant Charlotte Stirling-Reed. These delicious Salmon Fishcakes will go down a hit at mealtimes plus they’re great for freezing ahead of time, making for a quick meal when you’ve had a hectic day!

Temperatures

Remove the fish from the oven, check that it’s around 60℃ and is thoroughly cooked. 

Ingredients

Makes around 8 larger fishcakes or 12 smaller ones

• 360g potatoes
• 120g fresh salmon (roughly 1 fillet)
• 1 very small handful of fresh spinach leaves, diced thoroughly
• 1 large handful of frozen peas
• 1 large tablespoon of sweet corn
• 60g of mozzarella cheese
• 1 egg, beaten
• 1-2 slices of wholegrain bread, blended into breadcrumbs

Directions

• Peel and chop the potatoes and add them to a pan to boil for around 12 minutes
• Add the salmon fillet to some tin foil and bake in the oven for around 12 minutes (200℃) or until the salmon is cooked all the way though.
• Defrost the peas in some boiled water and drain well
• Pop the bread into a blender and blend until you have fine breadcrumbs.
• Once the potatoes are cooked, drain them really well and pat them down with some kitchen roll to remove any excess water. Add them to a large bowl and tear up the mozzarella and add to the bowl too.
• Mash well with a potato masher.

• Remove the fish from the oven, check that it’s around 60℃ and is thoroughly cooked. Remove any bones, gristle and the skin and add it into the potato mash in flakes. Add the spinach, peas, sweet corn and egg, leaving a little of the egg for later and mix well.
• Form into little round cakes and dip each one in some breadcrumbs for a coating.
• At this stage you can freeze some of the fishcakes or pop some of them in the fridge for later.
• If baking right away, lay them on a foil lined or greased baking tray and brush each side with a little of the leftover egg (or you can use some oil).
• Pop in the oven for 30minutes, turn the fishcakes half way.