A fish recipe that is sure to pass the pickiest of eaters test!
These salmon fish cakes/patties made it to our family favorites list when Theo was a baby. It is such a practical kid-friendly and delicious way to offer fish, but I quickly realized (after eating his leftovers of course) that with a bit of an upgrade they make an amazingly delicious meal for us all! So simple, yet so enjoyable. They have been known to work with kids who’ve otherwise refused fish! And they work with any type of fish you like. If that wasn't enough to convince you, they freeze so well so you can make a big batch when you can & always have some handy for whenever you need an emergency meal.
Steam or bake the salmon fillets. If steaming, I recommend you add some aromatics to the steaming water, like some bay leaves, herbs, garlic and a lemon slice. Its add a lovely flavor and smell.
While the salmon cooks, boil the potatoes until tender. Then drain and allow them to dry off as they cool down a bit. This is important to prevent a mix that is too wet.
Once the fish is cooked, flake them with a fork and place in a large mixing bowl.
Mash the potatoes and add them over the fish, along with the rest of the ingredients and mix them well. Leave out the additional seasoning if making some for baby, and you'll add them later.
Form into rounds or fingers the shape you prefer. You can form some for baby then add the remaining seasonings and continue.
Coat with the crushed oats on all sides.
Heat a skillet on medium, then drizzle a bit of olive oil and toast the fish cakes for a couple of minutes on both sides until nice & golden.
If you plan on freezing some, I recommend you do so after coating before toasting. To defrost, bring them out to the fridge the night before and continue with the previous step. They'll be as fresh as new.
View this post on Instagram
Ingredients
Directions
Steam or bake the salmon fillets. If steaming, I recommend you add some aromatics to the steaming water, like some bay leaves, herbs, garlic and a lemon slice. Its add a lovely flavor and smell.
While the salmon cooks, boil the potatoes until tender. Then drain and allow them to dry off as they cool down a bit. This is important to prevent a mix that is too wet.
Once the fish is cooked, flake them with a fork and place in a large mixing bowl.
Mash the potatoes and add them over the fish, along with the rest of the ingredients and mix them well. Leave out the additional seasoning if making some for baby, and you'll add them later.
Form into rounds or fingers the shape you prefer. You can form some for baby then add the remaining seasonings and continue.
Coat with the crushed oats on all sides.
Heat a skillet on medium, then drizzle a bit of olive oil and toast the fish cakes for a couple of minutes on both sides until nice & golden.
If you plan on freezing some, I recommend you do so after coating before toasting. To defrost, bring them out to the fridge the night before and continue with the previous step. They'll be as fresh as new.