If your child has a dairy allergy or intolerance, this is a really great finger-food recipe. It uses tinned red salmon, so you'll up their calcium intake too.


  • 150g tinned red salmon (ensure bones are well mashed)
  • 100g cold mashed potato
  • 2 spring onions, chopped
  • ½ tsp tomato puree
  • 1 egg, beaten
  • 25g Panko breadcrumbs


  • STEP 1

    Put the salmon, potato, spring onion and tomato puree into a bowl. Mix together well and shape into 6 fishcakes

  • STEP 2

    Put your breadcrumbs on a plate or in a bowl. Take 1 fishcake, dip it into the beaten egg, then put it in the breadcrumb plate or bowl to coat it all over with breadcrumbs. Repeat for the remaining 5 fishcakes

  • STEP 3

    Heat a little oil in a frying pan. Fry the cakes for 2 to 3 minutes on each side, until golden brown and heated through

Pic: Annabel Karmel
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