Salmon & Haddock Fish Cakes - Kids Recipes

A mix of smoked haddock and salmon, fluffy mashed potatoes and crispy breadcrumbs make for delicious fish cakes; and when served with Adam Gray's simple tomato mayonnaise, they are sure to keep the whole family happy.

Ingredients

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Mashed potato

500g of potatoes
20g of butter
30ml of milk
1 pinch of salt

Fish

250g of smoked haddock, de-boned and skinned
250g of salmon fillet, de-boned and skinned
500ml of milk
50g of curly parsley, finely chopped

Coating

75g of plain flour
3 eggs
2 tbsp of milk
300g of white breadcrumbs, fine
1 pinch of white pepper
1 pinch of salt
200ml of rapeseed oil

Tomato mayo

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

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For the mashed potato, peel the potatoes and boil in lightly salted water until soft

500g of potatoes
1 pinch of salt

Strain off the water. While the potatoes are still hot, mash with the butter and milk. Once mashed, keep warm until required

20g of butter
30ml of milk

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

250g of smoked haddock, de-boned and skinned
250g of salmon fillet, de-boned and skinned
500ml of milk

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

Flake the fish and add to the warm mashed potato. Add the chopped curly parsley

50g of curly parsley, finely chopped

Shape the mixture into 10cm cylinders - approximately 120g each. The mix should make 12 fish cakes

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

75g of plain flour
1 pinch of salt
3 eggs
2 tbsp of milk
300g of white breadcrumbs
1 pinch of white pepper

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

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

200ml of rapeseed oil

Transfer the fish cakes to a plate covered with kitchen paper to remove any excess oil

For the tomato mayonnaise, stir the ingredients together in a bowl until well combined

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

Serve the hot fish cakes with a dollop of the tomato mayonnaise

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Adam Gray

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

Salmon and haddock fish cakes with tomato mayo

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