Salmon Fishcakes

These delicious little fishcakes will be swimming off your plate in no time.

Recipe courtesy of "The Toddler Cookbook" by Annabel Karmel, copyright 2008. Used by permission of Dorling Kindersley Children. All rights reserved.

Salmon Fishcakes

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    1 can pink salmon 1 egg (medium)
    2 medium scallions 3/4 cup (50 g) dried breadcrumbs
    2 tsp lemon juice 2 tbsp sunflower or vegetable oil
    1/2 tbsp mayonnaise 2 tbsp mayonnaise, for sauce
    1/2 tbsp ketchup 1 tsp lemon juice, for sauce
    1 cup (40 g) fresh breadcrumbs 1 tsp sweet chilli sauce, for sauce
    2 tbsp all-purpose flour


    Prep: 25 min Total: 30 min (Quick)
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    • 1

      Drain the liquid from the salmon, then put the salmon in a bowl. Mash lightly. Chop and add the scallions. Add lemon juice, mayonnaise, and ketchup and mix it all up.

    • 2

      Add the fresh breadcrumbs, then mix again. Divide the mixture into 6 and form into balls, pressing firmly together. Then gently flatten into round patties. Ask an adult to make some of these fish-shaped.

    • 3

      Put the flour on a plate. Beat the egg in a shallow dish and put the dried breadcrumbs on another plate. Take each fishcake, dust it with flour, then dip it in egg, and coat with breadcrumbs. Wash your hands.

    • 4

      On the fish-shaped fishcakes make a space for the eye with your little finger. Heat the oil in a nonstick frying pan and fry the fishcakes over a medium-high heat for 1 1/2 minutes on each side, until they turn golden. Blot on paper towels and cool slightly. Add a cooked, frozen pea for each eye.

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