Annabel Karmel's dairy-free salmon fishcakes
Makes 6 fish cakes
Easy
Prep:
Cook:
A brilliant, visually appealing, protein-rich finger food recipe for babies and toddlers, from the UK's bestselling children's food expert. Suitable from 6 months
Skip to ingredients
- 150g tinned red salmon (ensure bones are well mashed)
- 100g cold mashed potato
- 2 spring onions, chopped
- ½ tsp tomato puree
- 1 egg, beaten
- 25g Panko breadcrumbs
Method
step 1
Put the salmon, potato, spring onion and tomato puree into a bowl. Mix together well and shape into 6 fishcakes
step 2
Put your breadcrumbs on a plate or in a bowl. Take 1 fishcake, dip it into the beaten egg, then put it in the breadcrumb plate or bowl to coat it all over with breadcrumbs. Repeat for the remaining 5 fishcakes
step 3
Heat a little oil in a frying pan. Fry the cakes for 2 to 3 minutes on each side, until golden brown and heated through