Time: 30 minutes + 15 minutes cooking
Serves: makes about 6 cakes (serves 2 adults + 2 toddlers)
We made these fish cakes for dinner last week and they went down a treat. They’re much tastier than ones we’ve made in the past as they use a little curry paste making which add a bit of interest to the flavour. To save a bit of time you can cook the fish and potatoes in advance and then get your kids to help you assemble the cakes.
200g white fish, skinned and boned. (we used Pollock)
2 tbps curry paste
3 spring onions
For the coating
2 slices of bread
Prepare the potatoes and fish
Peel, cut and boil the potatoes for 10-15 minutes until they are soft. Allow them to cool then get your child to help you mash them.
Meanwhile cut the fish into pieces and add to a saucepan. Cover in milk then poach for 5 minutes until cooked. You know it’s done when the flesh looks translucent and it flakes apart with a fork. Allow to cool to make assembling the fish cakes a little easier.
Make the fish cakes
Get your child to help you whizz the bread in a mini food processor until you have fine breadcrumbs. Pop them in a dish.
Break the egg into another dish and give it a quick whisk with a fork.
Put the fish and mashed potatoes in a bowl. Chop the spring onions and add to the fish.
Finally, add the curry paste.
Get your child to help you mix everything together.
With your hands divide the mixture into 6 pieces then shape them into round cakes. One at a time, dip in the egg, then cover in breadcrumbs.
Cook the fish cakes
Heat 2 tbsp oil in a frying pan. Cook the fish cakes for 5 minutes on each side until they are golden and crispy and cooked through.
Serve with seasonal vegetables or a salad.