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Mother and Baby

Mini Fish Cakes Recipe

Mini Fish Cakes Recipe
  • Serves: 6-8
  • Preparation time: 30 minutes

Method

This is a tasty dish which, preparation aside, only takes a few minutes to cook. Serve the fish cakes with creamy lemon mayonnaise as a dip. 

  1. Place the fish in a saucepan. Add water, and bring to the boil. Cover and cook for 5 to 6 minutes. Allow to cool, then flake, removing any skin and bones.
  2. Place the potato, peas and salmon in a bowl. Mix gently until combined, then season to taste.
  3. Mix the breadcrumbs with the parsley and place on a plate.
  4. Place a heaped teaspoon of the salmon mixture in your hands, roll into a ball, then flatten. Dip into the egg, then coat in the breadcrumb mixture.
  5. Heat a little oil in a frying pan and shallow fry the fish cakes for 2 to 3 minutes each side until golden.
  6. Mix together the mayonnaise with the lemon zest and juice. Transfer to a bowl. Serve the fish cakes warm or cold, ready to be dipped in the mayonnaise.

Pregnant? Salmon, an oily fish, is high in omega-3 fatty acids, which help baby’s brain development. But only have two portions of oily fish a week, as they can contain pollutants. 

Recipes adapted from Complete Children’s Cookbook, £19.99, dk.com. Photography: ©DK

Puree

Mash some of the potato with flaked salmon. Add some breast or formula milk for a softer consistency.

Finger Food

Serve the mini fish cakes on their own without the lemon mayonnaise. 

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