© J Sainsbury plc 2020
Fishy fishcakes
These fun shaped salmon fish cakes are just the ticket for babies and toddlers
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Ready in 52 minutes
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Cooking time 12
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Prep time 40 minutes, plus chilling
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Makes 14 fish cakes
Ingredients
- 400 g floury potatoes, such as Maris Piper or King Edward, peeled
- 1 tbsp Greek-style yogurt
- 300 g cooked fresh salmon, carefully checked for bones
- 1 tbsp washed finely snipped fresh chives
- Grated zest of 1 lemon
- 1 tbsp plain flour, for dusting
- 1 medium egg, beaten
- 50 g fresh white breadcrumbs
- 0.5 small carrot, peeled and cut into batons
- 4 cm piece of cucumber, cut into batons
Method
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1
Preheat the oven to 200°C, fan 180°C, gas 6. Place the potatoes in a medium saucepan and cover with water. Bring to the boil and cook for 7-8 mins until tender, then drain well.
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2
Return the cooked potatoes to the saucepan, add the yogurt and mash together well until as smooth as possible. Flake in the fish and, using a fork, stir this into the potato with the chives and lemon zest. Cover with cling film and place in the fridge for 20 mins until firm and easy to handle.
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3
On a floured surface, shape the mixture into a large round cake about 2cm thick and use a fish-shaped cutter to cut out fish cakes, reshaping as needed. You should end up with about 14 fish.
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4
Put the egg in a shallow bowl and the breadcrumbs in another shallow bowl. Dip the fish shapes in the egg, then in the breadcrumbs and arrange on a baking paper-lined baking tray. Bake in the oven for 12 mins or until golden.
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5
Serve the fishcakes with the carrot and cucumber batons.
