Salmon and sweet potato fishcakes
These tasty fishcakes are rich in Omega 3 to boost brain and eye development and packed full of vitamins making it a super delicious and nutritious meal for the little ones. To retain all the nutrients from the ingredients, rather than boiling, I prefer to steam vegetables. You can also substitute the salmon for other fish such as cod or haddock and if you prefer a vegetarian option, you can always add a mix of grated vegetables to the sweet potato, instead of salmon, which works well too.
Prep time: (serves 4-5)
- 400g Sweet potato
- 250g cooked salmon fillets, cut into thin slices or small cubes.
- 1 tsp of lemon juice
- 35g grated mild cheese
- 180g fresh breadcrumbs (120g of this is for coating)
- 3tbsp crème fraiche or yoghurt (optional)
- Marinade the salmon fillets with a little olive oil, black pepper and a squeeze of lemon juice and steam for 8 minutes.
- Peel and chop the sweet potato and steam until cooked. Once cooked, drain and leave to cool. Once cooled, mash the potato and mix together with the crème fraiche or yoghurt, lemon juice and cheese.
- Mix the salmon and the potato mix together with 60g of breadcrumbs. Season with black pepper.
- Using your hands, form the mixture into individual fish cakes and coat each fish cake with breadcrumbs. It’s up to you what size you would like the individual fish cakes but I would recommend around 5cm diameter and1cm thick so it’s easy enough for the little hands to hold.
- Heat some oil in a large frying pan and sauté for about a 3-4 minutes on each side or longer, turning occasionally until the fishcake is hot and golden brown on each side.
Serve these fishcakes warm, along with some salad and a healthy cucumber and yoghurt dip in an Onco 2 in 1 silicone plate and placemat.