Fish cakes…mhh, no child can resist it after the first bite. It is deliciously addictive to the last bite with the crisp crunchy exterior and the yummy inside. You may end up burning some like me if you don’t keep an eye, but it does not matter or make it bad, as long as it doesn’t end up looking like a burnt offering.
Making fish cakes, you will need fish and potatoes (now I wonder where and how on earth the cake came about…it does not look like one and certainly do not share the same preparation module). Boil the potatoes, mash and mix with your flaked fish (bones out of course)’ then form into flat patties, coat and fry.
I used Cheerios as my substitute for breadcrumbs (find other substitutes) because of its sweetness and it gives the cakes a sweet crunchy crust. These fish cakes are a perfect finger food for toddlers, rich in protein and carbohydrates, I guess you can’t go wrong. I feed mine using my fingers to cut and squeeze some pieces to feed her. The toddlers, big kids and you as well are not left out from enjoying fish cake with a bowl of porridge or baked beans, chips, vegetables rice…the list is endless.
Homemade Fish Cakes Recipe
- 3 medium sized potatoes
- 2 or 3 medium sized chunk of cooked fish – I used salmon and mackerel. You can use or mix different types of fish, and also tinned fish.
- 1 egg
- Cheerios – blend and sift to get fine crumbs.
- 1/2 cube of seasoning cube
- Ground dry pepper or pepper flakes – optional and I would say you can only use this when making for yourself or for the bigger kids.
- Oil for frying.
- Peel and chop the potatoes in small chunks, then boil in slightly salted water. Once it is done, drain and mash them in a bowl with your potato masher or just use your fork.
- Flake the fish with your hands making sure to remove every errant bones. Add it to potatoes, together with the seasoning cube, then mix together. Add the salt and pepper if necessary.
- Take small portions of the mixture, roll and then flatten in your palms. Break the egg into a bowl and whisk well. Also put the ground Cheerios in a flat plate.
- Heat small oil in a pan as you are going to shallow fry in low-medium heat. Dip cakes in the egg first, then press on the breadcrumbs to coat or cover it and fry. Flip the other side to fry too giving them about 2-3 minutes each.
- Serve warm or cold.
**You can make it at night and warm it up for their lunchbox in the morning incase you are too busy to make it first thing in the morning…thinking about the typical working mum.
Love this recipe? Give a shout out below, share with friends, like and follow on Facebook, Instagram, Twitter and Pinterest. You can also join the mailing list and receive the weekly newsletter update directly in your email box.