Fishcakes are simple to make, and great to prepare with children.

ingredients – makes 6 mini fishcakes and 4 large fishcakes;
400g salmon fillets or approx 200g equivalent tinned Salmon
4 shallots
4 large potatoes
Dried parsley
Salt & Pepper
dried breadcrumbs (Homemade ideally if not you can use natural or golden ones from supermarket)
lemon (either fresh or squeezy)

method:
If you are using fresh fish then oven cook the fish as per the cooking instructions. Once cooled flake the fish (not skin or bones) into a mixing bowl. If you are using tinned salmon it will go straight into the bowl.

Squeeze over about ½ the juice of a real lemon or 3 tablespoons of squeezy lemon. While the fish is cooking you can chop the shallots finely and cook in a shallow frying pan on a low heat in a little butter and tablespoon of olive oil. You need to cook them for about 10 minutes until they are clear and are cooked. Put these in a large mixing bowl and leave to one side (the same one you will put the fish in)

Boil the potatoes, once they are ready drain, add a little butter and mash lightly – it’s good to leave a few lumps in as this gives the fishcakes texture. Put this into the mixing bowl with the fish and shallots and at least 4 tablespoons of dried parsley & season with salt & pepper to taste.

What you then do is put the mixture in the fridge to cool. After 1 hour make the mixture into fish cake shapes small for kids and larger for adults. Refrigerate again for another hour. After this you can dip the fishcakes into beaten egg and then into breadcrumbs.

alternatives;

you could use tinned tuna but salmon is a softer flavour for kids who are a little fussy.

you can add in other fish, we think haddock or hake works well with Salmon

To cook you shallow fry in sunflower oil.

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