11 Oct 2021

Fishcakes

Name: Fishcakes
Cook time: 30 min
Yield: 12
Ingredients: " salt and pepper"; "100 g frozen peas"; " olive oil"; "2 eggs, beaten"; "500 ml milk"; "250 g skinless salmon or trout fillets, cut into 2cm chunks, stray bones removed"; "250 g sweet potato, peeled and cut into 1cm cubes"; " grated zest of 1 lemon"; "100 g panko breadcrumbs or slightly stale white bread blitzed to crumbs in a food processor, or crushed cornflakes"

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PHOTO: Haarala Hamilton Photography

This recipe was inspired by the wonderful Chiappa sisters and their book Baby at the Table – think healthy alternative to fish fingers. Fishcakes go down well with all children and are brilliant for feeding the whole family in a jiffy. Although a complete meal in themselves, I often poach an egg to go on top or make a quick green salad for the perfect midweek dinner.

Preheat the oven to 180°C fan, gas mark 6.

1. Brush a baking sheet with olive oil.

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