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Canned salmon fishcakes

• Michelle Garnett

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Makes 8 fishcakes

A little work

Prep: 30 mins

Cook: 40 mins

Pan fried fishcakes made from red salmon and sweet potato, suitable from 10 months

Freezable

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Skip to ingredients

Ingredients

• 150g Potatoes

  peeled and boiled

• 200g Sweet potato

  peeled and boiled

• 1tbsp Tomato ketchup

• 1tsp Dijon mustard

• ½ Onion

  finely sliced

• 1tsp Parsley

  finely chopped

• 1 Egg

  beaten

• A pinch of black pepper

• 400g Canned red salmon

  drained and flaked

• Plain flour

  for dusting

• 75g Golden breadcrumbs

• 3tbsp Olive oil

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Method

• step 1

  Cook the potatoes and sweet potatoes in boiling water for 20 minutes. Drain and leave to dry out, then mash.

• step 2

  Add tomato ketchup, mustard, onion, parsley and egg. Season to taste with pepper. Mix until well combined and then stir in the salmon.

• step 3

  Place flour on a plate, shape handfuls of mixture into six to eight cakes and lightly cover with flour.

• step 4

  Brush each fishcake with egg on all sides and then coat all over in breadcrumbs.

• step 5

  Heat the oil and fry the fish cakes on each side until goldenbrown. Cut into finger-food pieces and serve.

Suitable for freezing.

Like this? Try these:

• Sweet Potato Pancakes

• Salmon and red pepper bake

• Baby kedgeree

• Baby weekly meal planner - 10 months

• Download our free, award-winning Weaning App

Authors

Michelle Garnett

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