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Adam Gray’s salmon and smoked haddock fishcakes recipe

13 ratings

Adam Gray’s Salmon and smoked haddock fishcakes with tomato mayo involves plenty of opportunities for little hands to get nicely sticky. See method

Serves 6
25 mins to prepare and 25 mins to cook, 20 mins to cool
534 calories / serving

Ingredients

For the mashed potato

500g (16 oz) potato
20g (¾ oz) butter
30ml (1¼fl oz) milk
1 pinch salt

For the fish

250g (8 oz) smoked haddock, de-boned and skinned
250g (8 oz) salmon fillet, de-boned and skinned
500ml milk
50g (2 oz) curly parsley, finely chopped

For the coating

75g (3 oz) plain flour
3 eggs
2tbsp milk
300g (10 oz) fine white breadcrumbs
1 pinch white pepper
1 pinch salt
200ml (7fl oz) rapeseed oil

For the tomato mayo

50g (2 oz) reduced sugar and salt ketchup
50g (2 oz) light mayonnaise
1tsp lemon juice

If you don't have smoked haddock, try using another smoked fish

Each serving contains

Energy
2245kj
534kcal 26%
Fat
19g 26%
Saturates
3g 17%
Sugars
5g 5%
Salt
2.4g 40%

of the reference intake
Carbohydrate 63.3g Protein 25.7g Fibre 4g

Method

For the mashed potato, peel the potatoes and boil in lightly salted water until soft.
Strain off the water. While the potatoes are still hot, mash with the butter and milk. Once mashed, keep warm until required - Armed with a potato masher, this step should be simple for children to perform. Encourage them to add a dash more milk if the mash is too lumpy.
In a thick-bottomed saucepan, add the salmon and the smoked haddock, cover with milk. Place the pan over a medium heat and bring to the boil.
Once boiling, remove from the heat. Leave the salmon and smoked haddock to cool in the milk to room temperature, then strain off the milk.
Flake the fish and add to the warm mashed potato. Add the chopped curly parsley – the kids will like getting their hands all squidgy with this. Make sure they clean their hands well afterwards, or they’ll be walking around with fish smelling hands for days!
Shape the mixture into 10cm cylinders - approximately 120g each. The mix should make 12 fish cakes - shaping the fish cakes offers a great opportunity for a small child to get involved.
Prepare 3 bowls for the fish cake coating. In the first, season the flour with salt and white pepper. In the second, lightly whisk the milk and eggs together. Add breadcrumbs to the third bowl.
Dip the fish cakes into the flour, then the beaten egg mix and finally into the breadcrumbs - make sure they are evenly coated – what kid doesn’t like helping out with this 3 stage process?
Place a large pan over a medium-high heat. Add the rapeseed oil and once hot, shallow-fry the fish cakes until they are golden brown all over.
Transfer the fish cakes to a plate covered with kitchen paper to remove any excess oil.
For the tomato mayonnaise, stir the ingredients together in a bowl until well combined - let the kids take charge of this step. 2 squeezy bottles, 1 bowl, what could possibly go wrong?
Serve the hot fish cakes with a dollop of the tomato mayonnaise.