This is a lovely and easy recipe for fishcakes. Not too fishy and a nice soft texture due to the mash, so ideal for very little ones too.

A friend once made fishcakes when we went round for a kids tea one afternoon and to my surprise my fussy little fusspot wolfed them down.  I gave it a go at hiding some veg and she did eat them. My younger daughter loves these and now has them regularly in her lunch box. Baby boy happily munches away on these too…

They are quite adaptable, and I have made them with both salmon and tuna, and both have been accepted. Or even a mix of both works. The colour of the salmon hides any trace of carrot.

Ingredients

These are very simple – one tin of salmon or tuna. (If using both, and whole tins double potato quantity and be very careful of bones in tinned salmon).

One small/medium sized potato

One spoon of mustard

breadcrumbs (roughly from 1 slice of bread)

1 peeled carrot.

Method:

if you have time, this works best with classic mashed potato. If not, a quick blast in the microwave until soft will do the job.

Begin by getting the potato cooking. Blitz up the carrot as finely as possible.

In another bowl combine the now cooled mashed potato with the fish and mix very well. Add the carrot and a teaspoon of mustard.

Roll into little balls and set aside.

Take 3 bowls and into the first put some plain flour, the next bowl a beaten egg and into the last bowl, the breadcrumbs.

Take one of the fishcake balls and coat in the flour. Into the second bowl and cover with egg. Into the final bowl and coat with the breadcrumbs. Then fry. Deep or shallow is entirely your choice.

Good luck x