After 5 weeks of being back in the work force, my freezer of frozen meals is dwindling. As I am very fortunate to have Thursdays off work, I was able to get groceries and general household admin sorted. Because the traffic has increased tenfold (or so it feels) since summer holidays ended, I am reluctant to spend any more time than is necessary in the car.
So everyone had to stay at home for the afternoon. It was lovely pottering and for the first time since I can remember we were able to spend some quality time outside paying in the garden.
I had a bit of pressure building that a blog was well overdue and decided on these little fish cakes (I’m also blaming my broken lens – sorry for dodgy pics). Essentially they are a simple fish pie recipe just all mixed up into little patties, and fried. The recipe is embarrassingly simple (I surprised myself at the restraint in use of ingredients!)
but oh so tasty, especially sprinkled with a little crunchy sea salt.
Whats great about these is that once the ingredients are prepared the kids can have fun preparing them into patties. Also they can be made as bite sized cakes or larger dinner portions. Once the basic mixture is made, it is really up to your own personal taste as to what you feel like in them – fresh or tinned salmon, a combination of white fish and salmon, then for older tastes, add in some pepper or chilli, freshly chopped dill etc… its extremely versatile. You can even mix up the vegetable combination also, adding in frozen or canned corn, spring onions you name it.
And the quantity I made allowed for 3 serves for 4 children (the 11 mth old LOVED them) – the 4th being the person who arrives home from work ravenous to hoover up the kids leftovers. The other portions were placed in bags in the freezer – so I’m happy that the freezer is filling up again. I am even more happy that I am officially feeding 3 kids the same 3 meals!! These cakes are excellent first finger foods, if you are worried about the whole peas, give them a slight mash with a fork before combining the mixture. If you are wanting to be super healthy just spray them with olive oil and bake but you won’t get that very crunchy exterior.
Its a great TV supper served with lemon, ketchup, aioli, and maybe a dressed salad.
The kids loved them however I almost choked on mine when my eldest said that he thought we should have 6 kids. Thats a lot of fish cakes!
- 300g fillet of salmon
- milk for poaching
- ½ onion
- 500g baby potatoes
- 2 tablespoons butter
- 1 large carrot, finely grated
- 1 medium zucchini, finely grated
- ½ cup finely grated cheese, any hard melting cheese is fine
- ½ cup frozen peas
- 1 cup panko bread crumbs
- 1 cups plain flour
- 1-2 eggs lightly beaten
- Oil for frying
- On a low heat, place the salmon fillet and onion in a sauté pan and cover with milk and bring to a simmer and cook until flesh is no longer translucent - about 15 minutes. Set aside to cool.
- Meanwhile, boil the potatoes until soft. Drain and mash with skins, butter and about ¼ cup of the poaching liquid. The potato should still be fairly firm, not creamy or the cakes won't hold together.
- Flake the salmon and add this to a big mixing bowl with the potato and remaining ingredients, mix together gently until all combined.
- Form patties of your desired size, I made golf ball sized patties slightly flattened.
- Place in the fridge or freezer for 20 minutes to firm up.
- In 3 separate bowls place the flour, egg, panko and line up in this order.
- To coat the patties, dip in flour, shake off excess, dip in egg then in the panko crumbs patting them down slightly to make sure they stick.
- Once, done, heat a deep sauté pan with 1 cm oil. To test if ready, put in a couple of crumbs, if they sizzle, its ready, but make sure its a steady heat, too hot and they will burn.
- Fry the patties on each side for 2-3 minutes until golden, drank on paper towel and serve.
