Ingredients
- 100g fresh salmon fillets or seasonal veg cubed
- 100g cooked potato
- 10g peas (defrosted if frozen)
- 30g fresh breadcrumbs
- 1tbsp parsley, chopped
- 1/2 beaten egg
- oil for frying
- Tbsp mayonnaise
- pinch zest and tsp juice from lemon
Equipment
- Small pan with lid
- Bowl, preferably unbreakable
- Frying pan
- Fish slice
- Dishcloth – very important! Children need to clean…
- Tea-towel
- Tupperware
Method
Place fish/cubed seasonal veg in the pan. Add a little water, bring to the boil and then cover and cook for 5-6 minutes. Allow to cook. If fish, flake removing any skin and bones.
Put potato, peas and salmon/seasonal veg in a bow and mix gently. Shape into 3 balls and then flatten in hands into patties.
Put breadcrumbs with parsley on a plate. Put beaten egg in bowl. Line up the bowls with the patties first, then the egg and finally the breadcrumbs. Have an empty plate at the end. With one hand, dip a patty into the egg until covered. Then place it on the breadcrumbs. With the other hand (with a wing and a prayer, the other hand hasn’t got any egg on it) pick up pinches of breadcrumbs and sprinkle over the patties until it is covered. Pick it up and place it on the plate. Then do the same with the next two patties, using the eggy hand to do the egg and the breadcrumb hand to do the breadcrumbs.
Heat the oil in the frying pan and fry the patties on each side for 2-3 minutes until golden.
Stir the lemon zest and juice into the mayonnaise and use as a dip for the fishcakes/veggiecakes.
Skills
- poaching
- egg and breadcrumb coating
- frying