Child-Friendly Fishcakes!

Easy and yummy fishcakes, packed full of brain-boosting Omega 3!

Aprons on? Let‘s Cook!

15-20 mins
10 mins

Child-Friendly Fishcakes

This makes the perfect mid-week family dinner – it’s quick, easy and full of goodness! Serve it with a salad or your little cook’s favourite vegetables. My little cook refused to eat fish for many years but I persevered because fish has so many health benefits. We now eat these fishcakes regularly and he is a huge fan!

Ingredients

  • 260g tin of salmon
  • 400g sweet potato
  • 50g polenta
  • 3 spring onions
  • 1 lime

Equipment

  • Chopping board and knife
  • Saucepan
  • Mixing bowl
  • Grater
  • Plate
  • Frying pan
  • Masher
  • Kitchen roll

Allergens

Fish

Directions

1 Peel the sweet potatoes and cut them into chunks
2 Pop them in a saucepan with water and bring to the boil - once boiling reduce the heat to a simmer and cook until soft
3 While the potato is cooking, finely chop the spring onions into small pieces
4 Grate the skin of the lime and then squeeze the juice out of it, being careful to remove any pips
5 Mash the potato once cooked and mix it together with the spring onion, salmon and lime juice and zest
6 Shape the mixture into around 12 patties (depending on how big you want them!)
7 Spread the polenta onto a plate and roll the patties in the polenta until fully coated
8 Heat a large frying pan with some olive oil and fry for 5 mins on each side until golden. Alternatively you can bake them in the oven at 180c for 20 mins
9 Carefully place them on a piece of kitchen roll once cooked to blot any excess oil out of the them

Fun fact! Fish (particularly oily fish like salmon, sardines, mackerel and trout) contains lots of omega 3 fatty acids which are excellent for our brains! These fats help new brain cells grow and help protect existing brain cells!

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