Fishcakes are a great, easy way to introduce kids to fish. These are a favourite in our household. Feel free to add vegetables to the fishcakes: peas, carrots or sweetcorn would be good.
- 400 g salmon fillet
- 300 ml milk
- 900 g leftover mashed potatoes
- 1 bunch spring onions, trimmed and thinly sliced
- 1 tblsp flat-leaf parsley (chopped fresh)
- 4 tblsp plain flour
- 2 eggs, beaten
- 150 g fresh white or panko breadcrumbs
- 4 tblsp sunflower oil
- sea salt
- black pepper (freshly ground)
- lightly dressed mixed salad (to serve)
- mayonnaise (to serve)
- lemon wedges (to serve)
- Place the salmon in a large pan. Pour over the milk, cover and bring to the boil. Remove from the heat and leave the fish for 5 minutes to finish cooking in the hot milk.
- Put the mashed potatoes in a bowl and beat in the spring onions and parsley. Transfer the cooked salmon to a plate with a fish slice.
- Break up the flesh into rough flakes, discarding any skin and bones. Gently fold into the mashed potato mixture and season to taste.
- Using a small ice cream scoop, shape the salmon and potato mixture into 18 even-sized balls, then, using slightly wet hands, shape into patties.
- Place the flour on a plate and season generously. Put the beaten eggs into a shallow dish and place the breadcrumbs in a separate dish.
- Dust the salmon fishcakes in the seasoned flour, carefully dip them in beaten egg and then coat in the breadcrumbs. Heat the oil in a large heavy-based frying pan over a medium heat.
- Shallow fry the fishcakes in batches for 4–5 minutes on each side, until crisp and golden. Drain well on kitchen paper and then arrange on warmed plates with the mixed salad and a dollop of mayonnaise. Serve with the lemon wedges.