Dec 282012
 

Fish and Potato Patties

I’ve been cooking for Arik out of The Baby-Led Weaning Cookbook since he was 8 months. There are some great recipes in there (such as the frittata from one of my recent posts) especially for babies just starting out at the family dinner table.  These Patties are another one of those recipes.  Arik has enjoyed these from the start and we have too.

Fish and Potato Patties

Fish and Potato Patties

I usually double the recipe so that we have some patties left-over to snack on or have for lunch the next day.  I serve them with steamed veggies on the side and my husband and I like to dip them in tartar sauce. I know the recipe is a little more time consuming than just popping some fish sticks in the oven, but the work is well worth it and your kids will thank you. :)

Fish and Potato Patties

Fish Cakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-7 cakes
Ingredients
  • 8 oz./250g potatoes (peeled)
  • 8 oz./250g/about 2 filets of white fish or salmon (I used cod)
  • Milk to cook the fish in
  • 2 tablespoons butter
  • 1 tablespoon fresh parsley, chopped
  • Zest of 1 organic lemon
  • 2-3 green onions
  • Freshly ground black pepper, to taste
  • 1-2 eggs, beaten
  • ½ cup/50g breadcrumbs, dried
  • Oil for frying
  • Flour for your hands
Instructions
  1. Boil potatoes until soft, drain, and put into a large bowl.
  2. In the meantime place the fish in a shallow pan (with a lid) and add just enough milk until the fish is covered. Heat until the milk is just beginning to boil, turn the heat down, cover, and let simmer for about 5 minutes, until fish is opaque and cooked in the center. Drain the fish thoroughly, skin it (if necessary) and flake it, removing any bones.
  3. Mash the potatoes with the butter, parsley, lemon zest, and black pepper. Stir in flaked fish and green onion with a little bit of the beaten egg.
  4. Put the remainder of the egg and the breadcrumbs into two shallow dishes. Flour your hands, take a small amount of the mixture and form into a fish cake patty. Dip it into the beaten egg and then roll in the breadcrumbs until evenly coated. Continue until you've used up the mixture making about 6-7 fish cakes.
  5. Heat the oil in a large frying pan and add the fish cakes. Cook for about 5 minutes on each side, until golden brown.

Adapted from The Baby-Led Weaning Cookbook

 Posted by at 14:00

  2 Responses to “Fish Cakes”

Comments (2)
  1. I absolutely love fish cakes, and you cannot in the world compare them to fishfingers or something like that. Since I don’t have to cook for the innocent palate of a little child, I like to make them a little spicy and thai style (just did them yesterday and put the recipe on my blog). So simple but tasty :)

    • Agreed, fish cakes are worlds away from frozen fish fingers. I like your thai version of fish cakes…makes me miss being able to cook spicy food. I will have to try them out when I’m just cooking for my husband and I, maybe in about 5 years or so. :)

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