If you want your kids to enjoy fish on a regular basis and prep it on the fly in a last minute dinner emergency, then don’t look past this simple recipe. Not only is it quick but it just needs three core ingredients.
These fish cakes genuinely taste and smell like your humble fish and chips…just healthier and you don’t need to get in to your car to get it. They also taste great cold so they make a perfect protein in school lunch boxes.
Once you’ve tried it a few times feel free to add some herbs like dill, chives or parsley, some capers and vegetables like sweet corn and broccoli. Make them as simple or as gourmet as you like. Enjoy!
- 500g Skinless cod, haddock or Pollock (any firm white fish)
- 1 large potato (about 250g), peeled
- 4 tablespoons tapioca flour
- Organic sunflower oil (or coconut oil)
Pop the fish, potato, seasoning if using and flour into a food processor to chop and combine all the ingredients. Alternatively finely chop the fish, grate the potato and mix together with the flour and seasoning in a bowl.
Bring both hands together and shape in 12 flat patties, then leave to chill in the fridge.
Heat oil in a heavy-based pan over a medium-high heat. In batches of 4, cook the fish cakes for 2 to 3 minutes on each side, until golden and crisp, then remove to kitchen paper to drain and serve.
Suitable from 12 months onwards.
Allergy information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Soy Free. Contains fish.