Feeding the kids: Squashy salmon fish cakes
The Squashy Salmon Fish Cakes recipe can be found in "Ella's Kitchen The Cookbook," (Hamlyn/Octopus Publishing; $19.99). Credit: Handout
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a fun twist on classic fish sticks. I found the recipe in "Ella's Kitchen The Cookbook," (Hamlyn/Octopus Publishing; $19.99).
Squashy salmon fish cakes
(Makes 4 servings)
Ingredients
— 4 russet or Yukon Gold potatoes, large diced pieces
— 1 carrot, cut into small diced pieces
— 8 ounces salmon fillets, skin removed
— 3 tablespoons sunflower oil
— 1 small leek, thinly sliced
— 1/4 cup finely chopped green bean pieces
— 2 tablespoons finely chopped flat-leaf parsley
Directions
1. Cook the potatoes and carrot in boiling water for 15 minutes, until tender. Drain and mash them together and set the mash aside to cook.
2. Meanwhile, poach the salmon in simmering water for 5 minutes, until cooked through, then let cool. Break up the fish into flakes, being careful to make sure that there are no bones.
3. Heat 1 tablespoon of the oil in a large skillet and cook the leek and beans for 5 minutes, until tender. Stir them into the mashed carrot-and-potatoes, then add the cooked salmon and parsley to the mixture and stir again.
4. Using your hands, mold the mixture into two large fish cakes and two smaller fish cakes. Try to create an actual fish shape, your kids will love it.
5. Heat the remaining oil in a skillet and cook the fish cakes for 5 minutes, turning once, until golden on both sides and warm through. Serve immediately with some peas.
