A colourful twist on the traditional fish cake.
Fish cakes that pack a flavourful punch. Pick a colour to cook (see recipe notes) and serve with a side of your choice; fresh greens, plus garlic mayo for dipping is a family fave.. although my daughter prefers baked beans!
This recipe takes under 15 minutes to prep, and the kids can ‘help’ shape their cakes.
Rich & Source of Nutritional Benefits
TIME: 15 min hands-on
AGE: 7 months + / Finger food
How to make it
Peel your ‘potato’ mix of choice and cut into roughly even ‘large cubes’.
Cook in boiling and slightly salted water for around 10 minutes, or until soft.
Once cooked, drain and allow to cool.
MIX THE FISH
Put the leek and milk in a large bowl, cover with cling film and cook in the microwave on high for 3 mins.
Add in the fish mix and cook for another 2 mins.
With a sieve, drain away the milk and discard.
1 small leek
500g pack fish pie mix
MAKE THE CAKE
In a clean bowl, add the flour, egg, chopped parsley and the fish and leek mix.
Add in the lemon zest, then mash together until smooth and even.
Dust a dinner plate with a little flour.
Divide the mixture into 12 fishy floury balls (or some big and small ones for the kids).
Pat and flatten them down on the floured plate… and shape them into discs about 2cm thick.
Add a little more flour if the cakes get sticky.
handful fresh parsley
large handful cheddar cheese
handful plain flour