Easy mini fishcakes
Time: 40 mins
Makes 8-10 portions
These make a healthy, hearty lunch or dinner. White fish, such as cod and haddock, is low in fat and a good source of the antioxidant selenium. Suitable for toddlers of 12 months+ and all the family.
Ingredients
- 400g white fish, such as haddock
- 300ml milk (enough to cover the fish in the pan)
- 450g potatoes, peeled and cut into chunks
- 2tbsp finely chopped fresh parsley
- Flour for dusting
- 2tbsp vegetable oil
Method
- Cut the fish into small chunks (removing any bones), put in a saucepan and cover with milk. Bring to a gentle simmer, poach the fish for 2 minutes and take off the heat. Leave to cool.
- Bring half a pan of water to the boil, add the potatoes, simmer until tender, then drain and mash.
- Take the fish out of the milk, add to the potatoes along with the parsley and mix together.
- Dip your hands in flour and shape the mixture into 12 small fish cakes. Dust each one with flour.
- Heat 1tbsp of oil in a frying pan and fry 4 fish cakes for 2 minutes on each side until golden. You may need to add more oil to cook the others. Serve with seasonal steamed vegetables.
