Cookery corner - Fish cakes
Wednesday, September 1, 2021
Children can get involved with mixing, shaping and coating these fish patties before an adult cooks them ready to eat.
FISH CAKES
approximately ten fish cakes
Ingredients
- 175g cooked salmon (fresh or tinned)
- 175g cooked mashed potato
- Milk
- 1 tbsp tomato ketchup
- Plain flour
- 1 egg
- 50g breadcrumbs
- Chives or spring onion (optional)
Method
- Mix the salmon, mashed potato and a dash of milk together with the tomato ketchup. Add chopped chives or spring onions if using.
- Shape into patties.
- Shake flour onto a clean, flat surface and coat the patties with it.
- Beat the egg in a bowl, dunk the floured patties in the egg, then coat with breadcrumbs.
- Fry on both sides until golden brown.
Benefits of oily fish
The British Nutrition Foundation recommends that children should eat at least two portions of fish per week, one of which should be an oily fish, such as salmon, mackerel, trout or sardines. Fresh tuna is no longer regarded as an oily fish.
Portion amounts vary depending on the age of child, with the British Dietetic Association guidelines being:
- one to three tablespoons for children aged 18 months to three-years-old
- two to four tablespoons for children aged four to six-years-old.
Recipe courtesy of Meredith Jones Russell family
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