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Ella’s Kitchen Squishy Salmon Fishcakes

Ella’s Kitchen Squishy Salmon Fishcakes

By Ella’s KitchenPublished on 11 May 2021Break 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.
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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.