Baby Salmon Fish Cakes
- Prep: 20m
- Cook: 5m
- Serves: 4
Mini salmon fish cakes, perfectly formed for little hands and hungry tummies.
Method
- Preheat the oven to 200c/180c fan or gas mark 6. Place the potatoes in a saucepan, cover with cold water and bring to boil, then reduce heat and cook for 8-10 minutes. Meanwhile place the fresh salmon in a separate large saucepan, add milk, cover, and simmer for 10 minutes. (Source organic milk from Calon Wen, Yeo Valley, Acorn Dairy or Arla)
- Once the potatoes are tender remove from heat, drain, mash, and set aside. Remove the salmon, add to a separate bowl and flake using a fork, then add the sweet mashed potatoes and top with the milk from the salmon and mix well.
- Add your chosen veggies, along with oats and grated cheese. Combine well.
- Using your hands, form the mixture into 12 small or 6 large fishcakes. Add to a lined baking tray and bake for 15-20 minutes. Alternatively, lightly fry for 3-4 minutes each side until golden.
- Carefully remove baby fish cakes from the oven and once cooled serve.
Recipe: Organix
Ingredients
All to be sourced organic where possible
- 2 fresh Salmon fillets boned & skinned
- 2 sweet potatoes peeled & cubed
- 100ml milk
- 50g oats
- 40g grated cheddar cheese (optional)
- Your choice of veggies (courgette, carrot, sweetcorn, peas, spring onion or parsley all work well!)