Mini Salmon and Pea Fishcakes
Little golden fishcakes sized for toddler hands, made with tinned salmon, mashed potato and sweet peas. Baked, not fried, and made without added salt — a sneaky portion of oily fish that most toddlers demolish. Great warm or cold in a lunchbox.
Ingredients
- 300 g potatoes, peeled and cubed
- 1 tin (213 g) red salmon, drained, skin and bones removed
- 75 g frozen peas, defrosted and lightly crushed
- 1 tbsp chopped fresh dill or chives (optional)
- 1 large egg, beaten
- 50 g breadcrumbs
- 1 tbsp olive oil
Method
- Boil the potatoes until tender, drain well and mash without butter or salt. Leave to cool slightly.
- Flake the salmon into the mash, checking carefully that every trace of skin and bone is removed. Fold in the crushed peas and herbs.
- Shape into 10 small patties about 2 cm thick — palm-sized for a toddler.
- Dip each patty in beaten egg, then coat in breadcrumbs. Place on a lined baking tray and drizzle or brush with olive oil.
- Bake at 200°C fan, turning halfway, until golden and piping hot in the middle. Cool to warm before serving to little ones.
Chef's note: Tinned salmon is a budget-friendly oily fish; its soft bones must still be picked out for small children. The egg is fully cooked during baking, so no British Lion caveat needed. Freeze uncooked, layered with baking paper, for up to 2 months — bake from frozen with 5 extra minutes.
Nutrition per serving
80kcal
6gprotein
8gcarbs
2.5gfat
Cook it with Cooksmith
Step-by-step cooking mode with timers, automatic grocery lists and meal planning — free.
Open Cooksmith