Tuesday, 28 April 2015

Baby Bites Lightly Spiced Salmon Fishcakes

These salmon fishcakes are delicately spiced with a little turmeric - almost like an introduction to bolder flavours to come. The soft, fluffy middle with the crunchy breadcrumb exterior make for a fun two-textured finger food.

The amounts below make 7-8 small fishcakes and I give Bridget two with some cucumber or red pepper battons for a meal. One is probably enough if this is one of the first finger foods or you are just starting on solid food.

These freeze well too - just pop into sealable food bags once made and before frying and defrost fully before using next time.

  • 1 large jacket potato or two smaller ones
  • 2 spring onions
  • 1 garlic clove
  • 1 tsp turmeric
  • 1 small salmon fillet
  • 1-2 slices granary bread
  • Drizzle olive oil
  • 1 egg

Firstly bake the potato in the oven for 30 minutes until the centre is soft and fluffy. You could of course boil or steam the potatoes but I prefer to bake as they can go straight into the oven and it's one less piece of equipment for the dishwasher!

For the last ten minutes of the potato cooking, place the salmon into the oven in a small ovenproof dish with a little foil over.

Meanwhile finely chop the spring onion and crush the garlic clove into a small frying pan with a tiny bit of olive oil and just soften then remove from the heat.

Remove both and firstly scoop out the potato, discarding the skin and with a fork mash it up. It should still have some texture and not be too smooth.

Flake the salmon into the potato and mix through, also adding the spring onion and garlic. Add the turmeric and evenly stir through.

In a food processor blitz the bread into breadcrumbs and place into a bowl.

Crack the egg into another bowl and beat.

Next, with your hands, shape the salmon and potato mixture into small rounds until you have 7-8.

Drizzle a little more oil into the pan and place on a medium heat.

Meanwhile take each fishcake, place into the egg, turning over to ensure it's fully coated then place into the breadcrumbs, doing the same to ensure each fishcake has an even coating.

Next fry each fishcake for around 4-5 minutes on each side or until they are golden brown.

Remove from the heat and place onto a plate with some kitchen roll to draw out any excess oil.

Then allow to cool, break into halves and serve with some vegetable batons and let little one enjoy this tasty fishy supper.

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