My kids adore these fish cakes and I love the fact that they are eating so much salmon. The great thing with tinned salmon is that it's currently reasonably priced and it still contains all of it's goodness and Omega-3 fats.  I try to make something with potato the day before I make these so I can use leftover mash for them.


1 tin salmon (pink or red) (I usually remove the harder bones and dark skin)

1 potato peeled, cooked and mashed

30-50g grated cheese

1 egg beaten

breadcrumbs (1-2 slices of bread)

2-3 tblsp plain flour

black pepper and parsley is optional

In a bowl mash the salmon and potato together and add the cheese and half of the beaten egg. Also add any of the seasonings at this point. Once well combined, take a spoonfuls of mixture and roll into balls. flatten each ball to half an inch 

To make the breadcrumbs you can add slices of bread into a warm oven for 10-15 minutes, wait to cool and then add to a blender for a few short blasts or simply use dome shop bought panko.

To add the breadcrumbs first coat each fish cake patty in flour, then brush with beaten egg and then dip into the breadcrumbs.

Shallow fry in a light olive oil until golden brown.

serve with salad or veg. We like them with pea and soya bean puree, the kids version of mushy peas!





May 12, 2016 — Suzanne Moore

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