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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

I’m from The Cook Book

The Cook Book - the Red One is packed with yummy recipes to inspire big + little cooks.