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BLW // Salmon and Kale Fishcakes

I absolutely despised fishcakes as a child; I remember being served them weekly at infant school and protesting to the teacher that I was allergic to them. I hated the consistency in my mouth, the vile taste and how they looked.





My experiences in infant school pretty much put me off fishcakes for life. Whenever I see them on a menu I always think, I should really like those, but the memories mean I choose not to eat them. I couldn’t let Dex grow up without trying one. Fishcakes are such an easy finger food to make incorporating healthy oily fish and veggies too.

I absolutely adore salmon; I buy it as cheaply as I can from Morrisons, usually waiting for it to come on offer and then stocking up. It’s been a while since the fresh stuff has been on offer though, so this week I ended up buying cook from frozen fillets, which work out really cheap.

For these particular fishcakes, I ground up some fresh kale we had in the fridge that was about to go past its sell by date, but you can switch this for grated broccoli, sweet potato, butternut squash, grated cauliflower or courgettes.

I am often asked if there is an alternative to the egg I use in my recipes. The egg is there to bind the ingredients together. You can try without and will find a much crumblier fishcake that doesn’t hold its shape well. Ground flaxseed mixed with water is meant to be a great alternative to eggs. You mix 1 tbsp with 3 tbsp of water and leave in the fridge for a few minutes to develop an egg like consistency. I’ve never tried it myself, but Google it and see what you can find.

What you will need to make eight small salmon and kale fishcakes:

2 eggs

1 fillet of salmon (150g)

1 baked potato

40g kale

breadcrumbs

How to make salmon and kale fishcakes:

1. Cook the salmon fillet in some foil in the oven for 15 minutes if using fresh or according to pack instructions if using cook from frozen. You could also use tinned salmon.

2. Once cooked, put the salmon in a bowl and flake with a fork.

3. Meanwhile cook a baked potato in the microwave for five minutes. Once cooked mash in a bowl and then add to the salmon.

4. Grind up 40g of kale and add to the potato and salmon. Instead of kale at this point, you could add a wide range of veg.

5. Season the mixture to taste and then mix it all together, cracking one egg into it to bind.

6. Using a tablespoon, scoop out the mixture and roll into balls. You should be able to create eight balls.

7. Place the balls in the refrigerator for 30 minutes or so to solidify.

8.  Crack an egg into a bowl and mix it. In another bowl pour in some breadcrumbs. Roll the balls one by one in the egg mixture and then the breadcrumbs until coated.

9. Place the balls into a frying pan with a little oil and flatten slightly with the back of your spoon to create the fishcake shape. Cook for 5 minutes on medium-high heat before flipping and cooking for a further 4-5 minutes.

10. Allow to sufficiently cool before serving to baby.

The fishcakes can be refrigerated and frozen if required. Always ensure food is piping hot when reheating.

Dexter loved the texture of these and how easy they were to pick up. He ate two in one sitting along with a banana so we had plenty more to keep for another day.

I actually loved these fishcakes. During the first few bites the disgusting reminder of childhood fishcakes came into my mind, but they tasted great and the memory soon disappeared. If I was to make them for myself again I’d add a little garlic and some chilli flakes to give them a little more flavour.

Let me know if you try these salmon and kale fishcakes by leaving me a comment below!

You can check out more of my recipes here.




Salmon and Kale Fishcakes

Ingredients

  • 2 eggs
  • 1 fillet of salmon (150g)
  • 1 baked potato
  • 40g kale
  • breadcrumbs

Instructions

  1. Cook the salmon fillet in some foil in the oven for 15 minutes if using fresh or according to pack instructions if using cook from frozen. You could also use tinned salmon.
  2. Once cooked, put the salmon in a bowl and flake with a fork.
  3. Meanwhile cook a baked potato in he microwave for five minutes. Once cooked mash in a bowl and then add to the salmon.
  4. Grind up 40g of kale and add to the potato and salmon. Instead of kale at this point you can add a wide range of veg.
  5. Season the mixture to taste and then mix it all together, cracking one egg into it to bind.
  6. Using a tablespoon, scoop out the mixture and roll into balls. You should be able to create eight balls.
  7. Place the balls in the refrigerator for 30 minutes or so to solidify.
  8. Crack an egg into a bowl and mix it. In another bowl pour in some breadcrumbs. Roll the balls one by one in the egg mixture and then the breadcrumbs until coated.
  9. Place the balls into a frying pan and flatten slightly with the back of your spoon to create the fishcake shape. Cook for 5 minutes on medium-high heat before flipping and cooking for a further 4-5 minutes.
  10. Allow to sufficiently cool before serving to baby.
http://mummytodex.com/2017/02/blw-salmon-kale-fishcakes/

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2 Comments

  • Reply Topfivemum

    Fantastic find for my toddler and 9 month old. I happen to have all the ingredients to hand for once too!

    10th February 2017 at 2:07 pm
  • Reply Devon Mama

    These look SO yummy. I love being able to combine the goodness of kale and spinach with something that might actually make it past my little one’s lips! Although I’m rather tempted to just make them for me! Also, I never think to use frozen fish, I’m going to have to start using it!
    Devon Mama recently posted…Sweet Potato RostisMy Profile

    10th February 2017 at 7:44 pm
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