Fish is a notoriously difficult dish to serve up for tots; there’s (apparently) something about the texture, the look, the smell, that makes little gourmands turn up their noses – so for parents who still want to get their kiddies eating something with a semblance of brain-boosting fatty acids, store-bought fish fingers, with the good stuff disguised inside an ‘acceptable’ crumb coating, tend to be the standard for many a toddler supper.
These crunchy fishies, on the other hand, are far superior to the breaded ‘n’ boxed stuff – they’re homemade, super-tasty, and packed with loads of nutrition. Plus, a bit of quirk makes them irresistible to mini food critics, too…
The seriously simple fishcake recipe uses oily fish salmon – a brilliant source of Omega 3, as well as wholegrain shredded wheat for a healthy dose of B vitamins and carbohydrates. The crispy cakes are also easy to hold and nibble, so perfect for a BLW (Baby led weaning) meal.
Make the fishcakes kid-friendly by using a fun cookie cutter shape and a creative bit of plate artistry – with fishy bobbing on a sea of peas (or whatever veg the family fancies). If you have older kiddies, get ‘em to help you decorate – eggs and petits pois for the eyes, mangetout for the mouth, and radish for the bubbles.
- 25g shredded wheat cereal
- 5 spring onions, finely sliced
- 250g cooked unsalted mashed potato
- 250g uncooked salmon fillet, skinned and chopped into small pieces
- 15g parmesan cheese, finely grated
- 2tbsp mayonnaise
- 1tbsp ketchup
- 1tbsp sweet chilli sauce
- 1tsp lemon juice
- 1tbsp dill, chopped
- 120g shredded wheat cereal
- 25g parmesan cheese, finely grated
- 2 eggs beaten
- Light sunflower oil spray for cooking
- 6 slices of hardboiled egg
- 3 mangetout, halved
- Parsley sprigs
- 240g petits pois
- One radish thinly sliced
- Place the 25g of shredded wheat into a freezer bag and use a rolling pin to crush them until they resemble fine shreds (a quick blitz in the food processor will work great, too).
- In a large bowl mix together the shredded wheat crumbs, spring onions, mashed potato, salmon, mayonnaise, ketchup, sweet chilli sauce, lemon juice, dill and season well.
- Divide the mixture into 6 balls, chill for 3 to 4 hours to firm up.
- For the coating place 120g of shredded wheat into a freezer bag and use a rolling pin to crush them until they resemble fine shreds. Mix in the grated parmesan cheese.
- Dip the balls in the beaten egg, shaking off any excess, then coat in the cheesy Shredded Wheat crumb mixture.
- Dip in the beaten egg a second time then into the cheesy shredded wheat mixture again to thoroughly coat the balls.
- Put each ball onto a chopping board or tray and pat into a fish shape, press on extra cheesy shredded wheat coating if any bald patches appear.
- Spray a little sunflower oil into a pan and heat. Fry the fish cakes for 2 to 3 minutes on both sides until golden brown and the salmon is cooked through
- Place the fish cakes on a plate and decorate with a slice of egg with a pea on top for eyes, half a sugar snap pea for a mouth and a piece of parsley for a fin. Place three slices of radishes for air bubbles coming out of the fish’s mouth.
- Serve with petits pois which double up as the ocean floor.