250g tinned skinless and boneless salmon, e.g. wild pink
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1tsp lemon juice
1 pinch salt
1 pinch pepper
1 whole medium egg, beaten
1 tbsp flour
4 tbsp vegetable oil
1 whole broccoli
Peel and chop the potatoes into medium sized chunks. Boil the potatoes until tender, taking care not to over boil. In the meantime, prepare the broccoli by removing several heads from the stem and rinse under cold running water.
Drain the potatoes well and mash getting rid of any lumps.
Mix in the salmon, parsley, dill, lemon juice, salt and pepper, combining well. Add some egg to help bind the mixture.
Divide the mixture into 10-12 balls and flatten down to a circle.
Lightly dust the fishcakes in the flour and shallow fry in the oil in batches of 2 or 3 depending on the size of your frying pan. Fry until golden brown (approximately 2 -3 minutes each side). Move the cooked fishcakes to a plate lined with a paper towel to soak up the excess oil.
Lightly steam the broccoli.
Chop up a cooked fishcake and move to a serving plate. Remove the steamed broccoli from the steamer and serve alongside the fishcakes.
Fishcakes are a great store cupboard basic.
Substitute tuna for salmon for an alternative and equally delicious option.
Don’t add too much egg or the mixture will become too wet.
When making the fishcakes from the mixture, place the finished raw rounds onto a sheet of greaseproof or baking paper so you can easily transfer them.
Swap fresh parsley and dill for dried variants if easier or preferred.
These can be made ahead of time and either stored in the fridge or frozen.
SAFETY FIRST: chop fishcakes into small pieces for your child, and check for hard lumps of fish before feeding.