AK Club Members get access to hundreds of great recipes suitable for babies, toddlers, and the whole family. Join for FREE today! Join the AK Club
Annabel Karmel
Digital Weaning Course LB
Join the AK Club

Join the annabel-karmel-ak Created with Sketch. Club

Salmon Fishcakes

The beauty of these fish cakes is that the salmon remains tender & succulent after cooking. Serve with a sweet chilli dip.

recipe-icon-prep Created with Sketch.
Prep Time: 15 minutes
recipe-icon-cook Created with Sketch.
Cook Time: 20 minutes
recipe-icon-makes Created with Sketch.
Makes: 8 fishcakes
recipe-icon-great Created with Sketch.
Great for:  Kids - 2-4 Years Kids 4+ Years
recipe-icon-freezing Created with Sketch.
Suitable for Freezing

For the Fishcakes

250 g baked potato, peeled & cut into chunks
2 tbsp mayonnaise
1 1/2 tbsp sweet chilli sauce
1 tsp lemon juice
25 g sliced spring onion
40 g Cheddar cheese, grated
2 tbsp ketchup
250 g raw salmon cut into small cubes
2 tsp fresh dill chopped
60 g fresh breadcrumbs
salt & pepper
100 g dried breadcrumbs for coating
sunflower oil

For the Dip:

3 tbsp mayonnaise
2 tbsp sweet chilli sauce
  1. Put the chunks of potato into a pan. Cover with boiling water and add a little salt. Cook for 10 to 12 minutes or until tender. Drain and leave to cool down.
  2. Mix the cooked potato chunks with the mayonnaise, sweet chilli sauce, lemon juice, spring onion, Cheddar and ketchup and roughly mash using a potato masher.
  3. Mix in the salmon cubes, dill and the fresh breadcrumbs and season to taste with salt and pepper.
  4. Using your hands, form the mixture into about 8 fishcakes. Coat in the dried breadcrumbs.
  5. Heat the oil in a large frying pan and sauté the fishcakes for about 5 minutes, tuning halfway through until golden on both sides.
  6. Freeze uncooked.

You may also like...

Our products...