Fish & Potato Cakes

Ingredients

• 1 medium potato
• 100g salmon fillet
• 1 egg

Method

1. 01

   Boil potato until very tender, then mash well and allow to cool.

2. 02

   Steam or poach salmon until cooked through, check carefully for bones, then flake finely.

3. 03

   In a bowl, combine mashed potato, flaked salmon, and one beaten egg.

4. 04

   Shape into small flat cakes about 1.5 inches wide.

5. 05

   Pan-fry in a little olive oil over medium heat for 3–4 minutes per side until golden and heated through. Cool before serving.

How to offer

Place 1–2 fish cakes on the high chair tray. Always double-check for any remaining fish bones before serving. Supervise closely as fish is an allergen.

Storage

Store in an airtight container in the refrigerator for up to 2 days.