Tonight’s recipe will be one of my ‘baby bowls’. The recipe below is for you to make a batch of fishcakes, and you can freeze them for later, or make a couple of little ones for baby, and 2 big ones for the adults. I always have a stash in my freezer as my little one loves them, and all I have to do is defrost the fishcake, cook it in a pan, and make some veggies to go with it. For variation, I might make a cheese sauce to go over it, or perhaps a little greek yogurt with mixed in on chives on the side.
Make sure you check out tomorrows recipes, it’ll be blueberry and banana sugar free muffins for little ones, and an indulgent lemon drizzle cake for adults!
Milk for Poaching the fish
250g any white fish (cod, haddock etc) or salmon fillets
250g Cooked white or sweet potato (without skins)
15g Unsalted Butter
1 tbsp. Chopped Parsley
Zest of 1 Lemon
Black Pepper (to taste)
1 egg, Beaten
1-2 tbsp. olive oil
- Pour the milk into a shallow pan that has a lid to a depth of around 1/2cm. Add the fish and heat until scalding point, before turning the heat down and simmer for around 5 minutes until the fish is opaque and cooked in the centre. Drain the fish and discard any skin or bones.
- Mash up the potatoes with the butter, parsley, lemon and black pepper. Add a little of the egg, and flake in the fish and mix together.
- Set aside 2 dishes and put the breadcrumbs in one, and the rest of the egg in the other.
- Flour your hands to prevent sticking, and start to shape the fishcakes. For 2 adults and one child I would make either 2 big fishcakes and 2 little ones, or I would make 6-8 little ones for freezing.
- Dip the fishcakes into the egg, then into the breadcrumbs to coat. If cooking immediately, have a frying pan on a medium heat with the olive oil, and cook until golden on both sides (around 5 minutes).
- Serve with your vegetable of choice.