FAMILY FISHCAKES
Crisp on the outside, soft in the middle and packed with flaky fish and vegetables, they're an easy meal that everyone can enjoy.
For little ones, they're simple to hold, perfect for self-feeding and freeze brilliantly for those busier days. For adults, serve them with a rich prawn and parsley sauce to transform them into a meal that feels just a little more special—ideal with buttery new potatoes and seasonal greens or a fresh, crisp salad
Ingredients - fish cakes
1.2kg Maris Piper potatoes, peeled and chopped
75g butter ( salted or unsalted depending on preference )
35ml milk of your choice
15g curly leaf parsley ( chopped )
25g flat leaf parsley ( chopped )
10g dill ( chopped )
250g salmon
250g cod
300ml milk ( for poaching )
salt and pepper for seasoning ( adults only )
To Coat:
plain flour
2 eggs beaten
panko breadcrumbs
Ingredients - creamy parsley and prawn sauce
65g butter
2 tbsp plain flour
reserved poaching milk
20g flat leaf parsley (chopped )
20g curly leaf parsley ( chopped )
10g dill (chopped )
juice of half a lemon
100g cooked frozen prawns ( roughly chopped )
salt and pepper to season ( adults only )
Method
1. Cook the potatoes
Bring a large pan of water to the boil and cook the potatoes until just tender.
Top Tip: Avoid overcooking them, as they will absorb too much water and your fish cakes won't hold together as well.
Drain thoroughly and leave the potatoes to steam dry for a few minutes.
Pass through a potato ricer (recommended) or mash until completely smooth.
2. Poach the fish
While the potatoes are cooking, gently poach the salmon and cod in 300ml milk until just cooked through.
Remove the fish and reserve the poaching milk for your sauce.
Once cool enough to handle, carefully flake the fish, checking thoroughly for any bones.
3. Make the fish cake mixture
Add the butter, milk and chopped herbs to the mashed potato and mix until smooth.
Fold the flaked fish through the potato mixture until evenly combined.
Now remove approximately one third of the mixture for your baby fish cakes.
Season the remaining adult mixture generously with salt and freshly ground black pepper.
Allow both mixtures to cool completely before shaping.
4. Shape
Shape the adult mixture into 6 large fish cakes.
For the baby version, I like using a mince pie tin to create perfectly sized mini fish cakes, making around 9 portions.
Chill for 2–4 hours, or overnight if possible.
5. Breadcrumb (Adults)
Prepare three bowls:
- Plain flour
- Beaten egg
- Panko breadcrumbs
Coat each adult fish cake in flour, then egg, then finish in the breadcrumbs.
The baby fish cakes don't need breadcrumbing.
6. Cook
Baby Fish Cakes
Pan fry gently in a little oil until golden and cooked through.
Adult Fish Cakes
Shallow fry in a little oil until beautifully golden on every side.
Transfer to a 180°C fan oven for around 20 minutes until piping hot throughout.
Creamy Herb & Prawn Sauce
Melt the butter in a saucepan.
Stir in the flour and cook for around one minute.
Gradually whisk in the reserved poaching milk, adding a little at a time until you have a smooth, silky sauce.
Keep the heat fairly gentle and whisk continuously to avoid lumps.
Once thickened, stir through the chopped herbs and a squeeze of fresh lemon.
For the adult version, add the chopped prawns and season generously with salt and pepper.
For babies: Remove a portion before adding the prawns or any seasoning if you'd like to serve a little sauce alongside their fish cakes.
To Serve
Adults:
- Pea shoots
- Sliced cucumber
- Radish
- Lemon & olive oil vinaigrette
- A generous spoonful of the creamy herb and prawn sauce
For an extra indulgent touch, top each fish cake with a perfectly poached egg before spooning over the sauce.
Babies:
Serve with cucumber sticks, peas or other soft vegetables alongside a little herb sauce if using.
