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Soft and easy to cut, yet firm enough to pierce, fishcakes are ideal for knife and fork practice
- 400g potatoes, diced
- 15g unsalted butter
- Grated zest of ¼ lemon
- Handful of chopped fresh parsley
- 200g haddock fillets, bones removed
- 300ml whole milk
- Flour, for dusting
- ½ tbsp olive oil
- Cooked peas, to serve
Place the potatoes in a pan of water and bring to the boil. Cook for 10 mins. Drain, mash and mix with the butter, zest and parsley.
Meanwhile, place the fish and milk in a shallow frying pan. Cover and simmer for 6-8 mins until beginning to flake. Remove, drain and flake into pieces.
Stir the fish through the mashed potato and pat into 8 flattened balls. Dust with flour and set aside.
Heat the olive oil in a frying pan and cook the fishcakes for 5 mins each side, until golden. Serve with freshly cooked peas.