This fish cake recipe makes a refreshing dish when served alongside the guacamole. Try adding different ingredients like chopped chillies to give a little kick of spice for the little ones.
Season the salmon with salt and pepper and place in a steamer to cook till medium rare - so the salmon is still slightly pink in the middle. Remove and leave to cool on a plate.
Bring the potatoes to the boil for 10-15 minutes or until tender. Preheat the oven to Gas Mark 4, 180°C, fan 160°C and place the drained potatoes into the oven for 5 minutes to dry them out.
Mash the potatoes to a smooth consistency gradually adding the salmon, spring onion, parsley, dill and salt and pepper into the mash. Leave to cool, then shape into 6 balls with the aid of your little helpers.
In 3 separate bowls; add flour to the first, to the second add a beaten egg, and to the third add breadcrumbs. Follow the method of rolling the balls in flour first, and then follow with an egg wash and then coat evenly with the breadcrumbs for all 6 balls.
Shape into fish cakes by flattening the balls. Place a frying pan with the 20ml olive oil over a medium to high heat. Wait till the oil is hot and fry the cakes until golden in colour.
Preheat the oven to Gas Mark 4, 180°C, fan 160°C and transfer the fish cakes. Leave to cook for approximately 5 minutes.
Cut the avocado into half lengthways and remove the stone with a spoon or use a sharp knife to twist it out.
Spoon out the flesh of the avocado and place it into a small bowl. Crush with a fork and season with salt and pepper - do not discard the skins. Experiment with the taste by allowing your little helpers to add extra seasonings like coriander or chilli flakes.
Add lemon juice, spring onions, olive oil and the orange segments into the bowl and seperate the mix back into the avocado skins.
Plate ½ a filled avocado per fish cake and serve immediately.
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