Magic Mini Fishcakes
Try these fishy treats for tea. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 2 stalks of curly parsley
- 105g tin of pink or red salmon (boneless)
- 1 spring onion
- 1 slice of day-old bread
- 1 pinch ground black pepper
- 1 rounded tablespoon of tomato ketchup
- olive oil to sprinkle
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients ready to use. There should be enough for two fishcakes using the quantities shown.
Put the parsley into the mixing bowl and chop up with a clean pair of scissors. Add the salmon to the parsley and mix it together with a fork.
Top and tail the spring onion using scissors. (Remember, when using scissors everyone knows, it is best to point them at your toes.) Add the spring onion to the salmon.
Tear up the bread and carefully grate it into breadcrumbs. Add a tablespoon of the breadcrumbs to your mixture, then add a tablespoon of ketchup and a pinch of pepper to the salmon mixture.
Divide the mixture into two and roll them into balls. Now roll each ball in the remaining breadcrumbs until they are covered. Put them onto a baking tray and squash them slightly with your hands. Using the pastry brush sprinkle oil on top.
You will need to ask a grown-up for help with this part. Put them in a pre-heated oven at 200ºC fan/220ºC/Gas 7 for 10–15 minutes.
Once your Magic Mini Fishcakes have cooled down a little, you can eat them.
Serving suggestion: serve one each with some steamed French beans. This dish can be frozen for up to one month.