Lunch/Dinner
Simple Fish Cakes
6 Months +, 7 Months +, 8 Months +, 9 Months +, 10 Months +, 11 Months +, 12 Months +, 18 Months +, 24 months +
Egg Free|Gluten Free|Nut Free
Soft and flavourful fish cakes packed with protein!
Time
30-45 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
9-10 fish cakes
Time
30-45 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
9-10 fish cakes
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Ingredients
| 3.5 oz | Cooked cod fillet |
| 7 oz | Potatoes, cooked and cooled |
| 1-1.4 oz | Cheddar or Parmesan, grated |
| As needed | Parsley |
| Drizzle | Extra virgin olive oil |
| 100g | Cooked cod fillet |
| 200g | Potatoes, cooked and cooled |
| 30-40g | Cheddar or Parmesan, grated |
| As needed | Parsley |
| Drizzle | Extra virgin olive oil |
Recipe Tips
For older children and adults, you can add a pinch of salt to the mixture
If the mixture is too soft, add breadcrumbs to help shape the fish cakes
Serve with a side of steamed veggies or a dip for extra flavour
Method
1
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper
2
In a bowl, mash the potatoes and cod with a fork or potato masher. Add the cheese and parsley until combined (If necessary, add breadcrumbs to achieve the desired consistency)
3
Form 9-10 fish cakes using your hands
4
Place the fish cakes on the prepared baking tray. Drizzle with a little olive oil and bake for 25-30 minutes, until golden
5
Remove from the oven and let them cool slightly before serving as they set when cooling
6
Buon appetito!
Storage
Store cooked fish cakes in an airtight container in the fridge for 1 day
Freeze for up to 2 months
To defrost, place them in the refrigerator overnight for gradual thawing
Once thawed, reheat in the oven at 180°C (350°F) for 10-15 minutes
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