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: