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Home > Recipes > Squishy Salmon Fishcakes

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
Little veg lover
From 12 months
Soya freeSoya free
Gluten freeGluten free
Egg freeEgg free
Dairy freeDairy free
Nut freeNut free

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

Ingredients

Method

  1. Cook the potato + carrot in boiling water for 15 minutes until tender. Drain + mash them together, then set aside to cool.
  2. Meanwhile, poach the salmon in simmering water for 5 minutes until cooked through, then lift out + allow to cool. Break the fish into flakes, taking care to ensure that there are no bones.
  3. Heat 1 tablespoon of the oil in a large frying pan + fry the leek + beans for 5 minutes until tender. Stir them into the carrot + potato mash, then add the cooked salmon + the parsley to the mixture + stir again.
  4. Using your hands, mould the mixture into 2 large fishcakes + 2 smaller fishcakes. (Fishy shapes look great.)
  5. Heat the remaining oil in a frying pan + cook the fishcakes for 5 minutes, turning once, until golden on both sides + heated through. Serve immediately with some peas.

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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