Squishy Salmon Fishcakes

Squishy Salmon Fishcakes
Break out your artistic side + create lots of squishy fishy goodness with lots of squishy fishy style.
Serves
4
Prep
20
min
Cook
25
min


Ingredients
Method
- 400 g/14 oz potatoes, cut into large dice
- 1 carrot, cut into small dice
- 200 g/7 oz salmon fillets, skin removed
- 3 tablespoons sunflower oil
- 1 small leek, thinly sliced
- 25 g/1 oz green beans, finely chopped
- 2 tablespoons finely chopped flat-leaf parsley
Fun For Little Ones
Turn the plate into a work of art – ask your little one to arrange a few peas as if the fishy fishcakes were blowing bubbles.
Swap This For That
Canned salmon works just as well as fresh if you have some in your store cupboard
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I’m from The Cook Book
The Cook Book - the Red One is packed with yummy recipes to inspire big + little cooks.