Fish Cakes Recipe - Kids Recipes

by Bruno Loubet
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6
50 minutes

Ingredients

Fish cakes

  • 600g of salmon fillet
  • 500g of Désirée potatoes
  • 5 spring onions, finely chopped
  • 3 tbsp of flat-leaf parsley, finely chopped
  • 1 tbsp of dill, finely chopped
  • 8 tbsp of flour
  • 2 eggs
  • 12 tbsp of breadcrumbs
  • 1 tbsp of olive oil
  • 2 pinches of salt
  • 2 pinches of black pepper

Avocado

  • 3 avocados
  • 4 spring onions, finely chopped
  • 1/2 lemon
  • 20ml of olive oil
  • 2 oranges, cut into segments
  • 1 pinch of salt
  • 1 pinch of black pepper

Method

1
Season the salmon with salt and pepper. Place in a steamer and cook to medium rare - so the salmon is still slightly pink in the middle. Remove and allow to cool on a plate
  • 600g of salmon fillet
  • 1 pinch of salt
  • 1 pinch of black pepper
2
Boil the potatoes for 10-15 minutes until tender. Drain and place on a baking tray. Place into an oven set to 180°C/gas mark for 5 minutes - this will dry the potatoes out
  • 500g of Désirée potatoes
3
Mash the potatoes until smooth. Mix the salmon, spring onion, herbs and salt and pepper into the mash
  • 5 spring onions, finely chopped
  • 3 tbsp of flat-leaf parsley, finely chopped
  • 1 tbsp of dill, finely chopped
  • 1 pinch of salt
  • 1 pinch of black pepper
4
Divide the mix into 6 equal portions and then shape into balls
5
Prepare 3 bowls for crumbing: to the first add the flour, to the second add beaten egg, and to the third add the breadcrumbs
  • 8 tbsp of flour
  • 2 eggs
  • 12 tbsp of breadcrumbs
6
Roll the cakes in flour first, followed by the egg wash and the breadcrumbs, until evenly coated
7
Flatten out the balls and shape into fish cakes. Place a frying pan over a medium-high heat and add olive oil. Once hot, fry the fish cakes until golden
  • 1 tbsp of olive oil
8
Transfer to an oven set to 180°C/gas mark 4 and cook for approximately 5 minutes
9
Cut the avocado around the stone lengthways and twist to separate into 2. Remove the stone with a spoon or by stabbing with a sharp knife and twisting it out
  • 3 avocados
10
In a small bowl, spoon out the flesh of the avocado and crush with a fork, do not discard the skins. Season with salt and pepper
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1 tbsp of olive oil
11
Add the lemon juice, spring onions, olive oil and the orange segments to the bowl and spoon the mix back into the avocado skins
  • 4 spring onions, finely chopped
  • 1/2 lemon
  • 20ml of olive oil
  • 2 oranges, cut into segments
12
Divide the fish cakes onto plates along with the guacamole. Serve immediately