Recipe: Easy Fishcakes (with kid-friendly instructions)

Easy to make with children, full of nutrients & flexible ingredient list.

•Nut free •Dairy free •Egg free •Gluten free

I love fishcakes for many reasons, not least because (when lots of veg are included) they are a meal in themselves - providing a great balance of protein, carbohydrates, fat & of course, vegetables. This recipe works brilliantly but as ever, definitely play around with the ingredients, especially if it means using up what you have in your veg/herb/freezer drawer.

Ingredients (makes 12 small(ish) heart shaped fishcakes)

• 100g potatoes, boiled until soft in the centre (skins left on), then cooled

• 60g sweet potatoes, quartered then boiled until soft (skins left on), then cooled

• 60g white fish/salmon/smoked haddock, cooked according to instructions on the 

• packet

• 35g carrots - any colour works brilliantly 

• 30g courgettes 

• ½ tbsp flaxseed

• ½ small lemon 

• ¼ tbsp soy sauce

• 2 tbsp rapeseed/vegetable oil (for brushing)   

Equipment

• Large mixing bowl

• Peeler

• Masher

• Lemon juicer

• ½ tbsp measuring spoon

• Baking tray & baking paper

• Pastry brush

  Method

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