Salmon Fishcake recipe for toddlers | Ella's Kitchen

Ingredients

• 400 g/14 oz potatoes, cut into large dice
• 1 carrot, cut into small dice
• 200 g/7 oz salmon fillets, skin removed
• 3 tablespoons sunflower oil
• 1 small leek, thinly sliced
• 25 g/1 oz green beans, finely chopped
• 2 tablespoons finely chopped flat-leaf parsley
• Cook the potato + carrot in boiling water for 15 minutes until tender. Drain + mash them together, then set aside to cool.
• Meanwhile, poach the salmon in simmering water for 5 minutes until cooked through, then lift out + allow to cool. Break the fish into flakes, taking care to ensure that there are no bones.
• Using your hands, mould the mixture into 2 large fishcakes + 2 smaller fishcakes. (Fishy shapes look great.)
• Heat the remaining oil in a frying pan +cook the fishcakes for 5 minutes, turning once, until golden on both sides + heated through. Serve immediately with some peas.