• Helen Scott

Cod, Broccoli, Cheddar & Potato Fishcakes

Cod, Broccoli, Cheddar and Potato Fishcakes

These were demolished by 4 toddlers and a Daddy, and noone asked for ketchup which is always an excellent sign!


What you need:

200g cod (or any white fish/salmon - we used sustainable Atlantic cod from Wild C

25g butter

2 large potatoes

100ml whole milk

100g of broccoli

100g of cheddar

Pinch of salt

100g breadcrumbs or oatmeal if GF

Butter or oil in which to fry them

Method:


Peel your potatoes and cut them into 1 inch cubes. Boil in salted water until fully cooked.

While the potatos cook, steam your broccoli above a pan of boiling water for 3-4 minutes.

Melt the butter in a frying pan, then add your milk and fish and heat it until it starts simmering. Then cook the fish in it for just a few minutes until it flakes easily. Remove the fish from the liquid and discard any bones.

Drain and mash the potatoes. Combine the mash with the flaked fish, chopped broccoli, grated cheese and pinch of salt. Mould into cakes.

Roll in breadcrumbs then refrigerate until required. If you can chill them slightly there is less chance of them falling apart when cooking.

Fry in a little butter or oil and serve.


Makes around 10 cakes with 2 serving 1 toddler as a complete meal.

#fishcakes #codfishcakes #wildc #atlanticcodrecipes #kidsrecipes #kidsdinners #familydinners #easykidsmeals #glutenfree #gf #quickkidssuppers #leosfinefoods

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