A little salmon can go a long way with these delicious fish cakes. They’re great for picnics, lunch, snacking and can also be the patty for a scrumptious salmon burger the kids will love.
- 250g cooked potato (approx 250g potatoes peeled and cut into chunks)
- 2 tbsp mayonnaise
- 1 ½ tbsp sweet chilli sauce
- 1 tsp lemon juice
- 20g sliced spring onion
- 35g Cheddar cheese, grated
- 2 tbsp ketchup
- 250g raw salmon cut into small cubes
- 60g fresh white breadcrumbs
- Salt and pepper
- 100g dried breadcrumbs for coating
- Sunflower oil for frying the fish cakes
- 3 tbsp Mayonnaise
- 2 tbsp Sweet Chilli Sauce
- Put the chunks of potato into a pan. Cover with boiling water and add a little salt. Cook for 10 to 12 minutes or until tender. Drain and leave to cool down.
- Mix the potatoes together with the mayonnaise, sweet chilli sauce, spring onion, grated Cheddar and ketchup, and roughly mash using a potato masher.
- Mix in the salmon cubes and fresh breadcrumbs and season to taste.
- Using your hands, form the mixture into about eight fish cakes, and coat them in the dried breadcrumbs.
- Heat some oil in a large frying pan and sauté for about five minutes, turning halfway through until golden on both sides.
- To make the dip, simply mix together the mayonnaise and sweet chilli sauce.
YOU MIGHT ALSO LIKE:
It’s never too early to get your children hooked on healthy food. Give them a good dose of veggies with this plant-based pasts dish that is both nutritious and entertaining…
WARNING: You might never buy peanut butter again after making this tasty and low-effort homemade peanut butter recipe
Rich in fibre from the oats, potassium from the bananas and antioxidants from the blueberries these blueberry oats bites are a win for you and your child.
Arrange the Sea Harvest Fish Fingers and McCain Smiles onto a baking tray and bake for 20 minutes until golden. Season with salt as soon as they come out of the oven.
A Friday night treat for the whole family! Complete with delicious homemade tartar sauce.
Please rate this recipe
Recipe by nutritionist and author Annabel Karmel