Sweet potato salmon fishcakes recipe
Turn tinned salmon into these tasty fishcakes made with sweet potato and grated courgette. Serve with salad on the side for a filling lunch the kids will love. See method
- 1 sweet potato, peeled and cut into 1cm chunks
- ½ courgette, finely grated
- 105g tin wild Pacific pink salmon, drained
- 1 slice H.W. Nevill’s wholemeal bread, blended into breadcrumbs
- 1 tsp vegetable oil
- ½ Little Gem lettuce, roughly chopped
- 4 Nightingale Farms cherry tomatoes, halved
- ¼ cucumber, roughly chopped
If you haven't got any wholemeal bread, try using white instead
Each serving contains
of the reference intake
- Put the sweet potato in a pan of boiling water and cook for 10-15 mins until soft. Drain, return to the pan and mash until smooth. Mix through the courgette and salmon. Once cool enough to handle shape into 2 x discs and dip in the breadcrumbs until evenly coated.
- Heat the oil in a non-stick frying pan over a medium heat. Add the fishcakes and fry for 3-5 mins on each side until crisp.
- Serve with the lettuce, cherry tomatoes and cucumber.
See more Easy children's recipes
Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.