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Ella’s Kitchen Squishy Salmon Fishcakes

By Ella’s Kitchen
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 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

5 steps

  1. Step 1

    Cook the potato + carrot in boiling water for 15 minutes until tender. Drain + mash them together, then set aside to cool.

  2. 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.

  3. 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.

  4. Step 4

    Using your hands, mould the mixture into 2 large fishcakes + 2 smaller fishcakes. (Fishy shapes look great.)

  5. 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.