June 29th, 2011
Fish cakes are easy for babies to grab and eat, even when they’re just starting out.
Serves 2 adults and 1 baby
* a little milk (or water) for poaching
* 250g (9oz) white fish or salmon fillets
* approx 250g (9oz) cooked potatoes (without skins)
* knob of butter (preferably unsalted) for mashing potatoes (optional)
* 1 tbsp chopped fresh coriander or parsley
* zest of 1 unwaxed lemon (optional)
* freshly ground black pepper, to taste
* 1 egg, beaten
* 25–50g (1–2oz) breadcrumbs, stale, dried or toasted
* oil for frying
Pour some milk into a shallow pan (with lid), to a depth of about ½cm (¼in), and add the fish. Heat until the milk is just beginning to boil, then turn the heat down, cover and simmer for about 5 minutes, until the fish is opaque and cooked in the centre. Drain the fish thoroughly, then skin and flake it, removing any bones.
Mash the potatoes with the butter, herbs, lemon zest and black pepper. Stir in the flaked fish with a little of the beaten egg.
Put the remainder of the egg in a shallow dish and put the breadcrumbs into another one. Flour your hands, then take small amounts of the mixture and shape into 4–5 fishcakes. Dip each fishcake into the beaten egg so it is covered on all sides then roll it in the breadcrumbs, so that it is evenly coated.
Heat the oil in a large frying pan and add the fishcakes. Cook for about 5 minutes on each side, until golden brown. Serve warm, with roasted sweet potato wedges, steamed peas and sweetcorn or baked beans, or with a salad.
• Tinned salmon or tuna (in spring water or oil, not brine) can be used in place of fresh fish. A few chopped spring onions added to the mixture is delicious.
Categories: Recipes |