Most weeks when working out the food menu for the week we give Cayden two nights where it’s his choice for tea (Mum has veto!). We found this has worked incredibly well to get Cayden to eat his tea, not just on the nights he picks, but right through the week. He is even good about eating the food he doesn’t particularly like now, because he knows his choice is coming around soon! This week Cayden’s choices were Fish Cakes and Risotto! Risotto was Tuesday nights tea and Fish cakes was tonight’s tea. Recipe from taste
Ingredients (serves 4)
- 500g potatoes (such as pontiac or desiree), peeled
- 440g can red salmon
- 1 small onion, peeled, grated
- 2 celery sticks, finely chopped
- 1 tbs chopped fresh dill
- 1 tsp grated lemon rind
- 20ml (1 tbs) lemon juice
- 2 eggs, lightly beaten
- 40ml (2 tbs) milk
- 1/2 cup plain flour
- 2 cups fresh breadcrumbs
- Sunflower (or similar) oil, to fry
- Mayonnaise, to serve
- Cut the potatoes into rough chunks. Boil or steam until tender, then mash until smooth. Transfer to a large bowl to cool.
- Drain the salmon and remove any bones. Add to the potatoes with the onion, celery, dill and lemon rind and juice. Season with salt and pepper. Mix well together, then use your hands to form into 8 patties. Refrigerate for 30 minutes.
- Beat together the eggs and milk in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat the oil in a heavy-based saucepan over medium-high heat. Add patties (in batches) and fry both sides until golden brown. Serve with a dollop of mayonnaise and the cucumber salad.
- Cayden’s verdict was that he would like a stronger tasting fish in the cakes
- I used sour cream instead of mayo
- Make sure you pat patty’s into a disc before putting in the fridge – no cracks that way!
- Both kids ate them without issue…so that’s always good!