© J Sainsbury plc 2020
Haddock fishcakes
These tasty haddock fishcakes are soft and easy to cut, so make great knife and fork practice for toddlers
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Ready in 40 minutes
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Cooking time 20 minutes
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Prep time 20 minutes
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Serves 6 toddlers
Ingredients
- 400g potatoes, peeled and diced
- 15g unsalted butter
- Grated zest of ¼ lemon
- 1 handful chopped fresh parsley
- 200g haddock fillet, bones removed
- 300ml whole milk
- 1 tbsp flour, for dusting
- 1/2 tbsp olive oil
- 240g cooked peas, to serve
Method
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1
Place the potatoes in a pan of water and bring to the boil. Cook for 10 mins until tender. Drain, mash and mix with the butter, lemon zest and parsley.
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2
Meanwhile, place the fish and milk in a shallow frying pan. Cover and simmer for 6-8 mins until beginning to flake. Remove, drain and flake into pieces.
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3
Stir the fish through the mashed potato and pat into 8 flattened balls. Dust with flour and set aside.
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4
Heat the olive oil in a frying pan and cook the fishcakes for 5 mins each side, until golden. Serve with freshly cooked peas.
