Try serving these tasty fish cakes as a light, child-friendly supper - older kids will particularly enjoy the combination of tender haddock fish cakes with the tomato ketchup and mayonnaise sauce. It's a great way to introduce children to smoked haddock. 

Method
1.
For the mashed potato, peel the potatoes and boil in lightly salted water until soft
2.
Strain off the water. While the potatoes are still hot, mash with the butter and milk. Once mashed, keep warm until required
Room for a little one
Armed with a potato masher, this step should be simple for children to perform. Encourage them to add a dash more milk if the mash is too lumpy
3.
In a thick-bottomed saucepan, add the salmon and the smoked haddock, cover with milk. Place the pan over a medium heat and bring to the boil
4.
Once boiling, remove from the heat. Leave the salmon and smoked haddock to cool in the milk to room temperature, then strain off the milk
5.
Flake the fish and add to the warm mashed potato. Add the chopped curly parsley
6.
Shape the mixture into 10cm cylinders - approximately 120g each. The mix should make 12 fish cakes
Room for a little one
Shaping the fish cakes offers a great opportunity for a small child to get involved
7.
Prepare 3 bowls for the coating. In the first, add the flour, salt and white pepper. In the second, lightly whisk the milk and eggs together. Add breadcrumbs to the third bowl
VideoVideo: Beat an egg
8.
Dip the fish cakes into the flour, then the beaten egg mix and finally into the breadcrumbs - make sure each fish cake is evenly coated
VideoVideo: Crumb meat or fish
9.
Place a large pan over a medium-high heat. Add the rapeseed oil and once hot, shallow-fry the fish cakes until golden brown all over
10.
Transfer the fish cakes to a plate covered with kitchen paper to remove any excess oil
11.
For the tomato mayonnaise, stir the ingredients together in a bowl until well combined
Room for a little one
Let the kids take charge of this step. 2 squeezy bottles, 1 bowl, what could possibly go wrong?
12.
Serve the hot fish cakes with a dollop of the tomato mayonnaise
Alternative to mayonnaise
If you need an alternative to mayonnaise due to dietary requirements, you can use créme fraîche, sour cream, or yoghurt
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Ingredients

Mashed potato

  • 500g of potato
  • 20g of butter
  • 30ml of milk
  • 1 pinch of salt

Fish

Coating

Tomato mayo

  • 50g of reduced sugar and salt ketchup
  • 50g of light mayonnaise
  • 1 tsp of lemon juice

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Nutrition (per Portion)

Calories

649
32%

Sugars

9g
10%

Fat

34g
48%

Saturates

6g
32%

Salt

1660mg
28%
of an adult's guideline daily amount
Salmon and haddock fish cakes come served with a easy to make tomato mayo in this dish from Adam Gray

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