KID-FRIENDLY FISHCAKES: healthy, easy, make-ahead

Ideal for kids to make and eat: simple, tasty, easily digested & healthy

 Fishcakes (half recipe)
'Crispy, very tasty, delightful' Taster

updated June 2022

These fishcakes are a popular family option.  They're and easy and fun for young kids to make and eat; and they end up wonderfully crispy without deep-frying.   

67's were inspired by an award-winning fish restaurant at St Pancras Station (where the blogger made dozens every week) and M&S's deliciously crusty fish & potato offerings.

They're frugal, whether you use tinned tuna as here, or opt for defrosted cooked white fish.  They don't require any non-standard ingredients.  

The secret to making great fishcakes is to never add milk to the potato.  Just season and flavour the potato until it tastes delicious, and only then add the fish. 

Cost: £2.50
Makes: 10 x 60 gm/2.2 oz fishcakes

Ingred:

   400 gm/ 14 oz cooked potatoes (pref baked and scraped from their skins)
   1-2 tbsp ketchup (spicy is good)
   1 tbsp Dijon mustard
   zest of a large lemon or two limes
   salt & pepper
   worcestershire sauce (opt)
   1 x 160g tuna, drained

  flour for dipping
  2 beaten eggs
  6 oz breadcrumbs (fresh homemade, blitzed in a blender, or store-bought) or panko crumbs

  1-2 tbsp olive oil

Method:

1. Break up potato with a potato masher or ricer
2. Add tomato sauce, mustard, zest, s&p, Worcestershire sauce; mix well; check taste - the mix should taste really good  
3. When you are satisfied with the flavour of the potato, add tuna & mix well
4. Scoop out 1/4 -1/3 cup/60-90 gm/2.2-3.1 oz of the mix.  Form into a nice ball, press it lightly until it flattens on top and bottom, tidy the edges by rolling them on a surface 
5. Continue until all the mix is used up
6. Set out three flat bowls or plates; on the first spread out flour, the second: beaten egg and the third breadcrumbs or panko crumbs
7. Heat a large frying pan over med-high heat.
8. Dip the fishcakes into the flour on both sides; shake to remove excess.
9. Dip into the egg on both sides
10. Dip into the breadcrumbs, coating both sides.
11. Generously spray the frying pan with olive oil.
12. Shallow-fry the fishcakes about 3 mins on each side or until golden
13. Serve, 3 per portion, with sliced cucumber & tomatoes, yoghurt-mayo, slices of lemon or lime, and home-made low-sugar ketchup.

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 This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission