Ella’s Kitchen Squishy Salmon Fishcakes
By Ella’s Kitchen
Published on 11 May 2021
Break out your artistic side + create lots of squishy fishy goodness
with lots of squishy fishy style. Perfect for little ones from 12 months!
Fun For Little OnesTurn the plate into a work of art – ask your little one to arrange a few
peas as if the fishy fishcakes were blowing bubbles.Time and servings
45 minsTotal time
4Servings
20 minsPrep time
25 minsCooking time
Ingredients
- 400 g of potatoes, (cut into large dice)
- 1 carrot, (cut into small dice)
- 200 g of salmon fillets
- 3 tablespoons of sunflower oil
- 1 small of leek, (thinly sliced)
- 25 g of green beans, (finely chopped)
- 2 tablespoons of flat-leaf parsley, (finely chopped)
Method
Step 1
Cook the potato + carrot in boiling water for 15 minutes until tender. Drain + mash them together, then set aside to cool.Step 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.Step 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.Step 4
Using your hands, mould the mixture into 2 large fishcakes + 2 smaller fishcakes. (Fishy shapes look great.)Step 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.