salmon fishcakes with a raw slaw
This is a great way to get children to eat salmon if they tend to be fussy. Using tinned salmon means it’s milder in taste and then combining with the sweetness of the sweet potato and peas it’s a winner. If serving to children you can swop the raw slaw for some cut up crudites such as carrots, cucumber, tomatoes or peppers.
ingredients
serves 1 adult and 1 child
Salmon fishcakes
1 large sweet potato
1 tin of salmon
2 tablespoon of frozen peas
1 tablespoon of chopped coriander (optional)
Raw slaw
1/4 red cabbage
1 tablespoon toasted sesame oil
1 tablespoon tamari or soy sauce
crushed chilli flakes to taste
method
prep time: 5 mins
cook time: 45 minutes
Fish cakes
Start by pricking the sweet potato and roasting in a hot oven. If you want to speed up this step you could also place in the microwave or peel and cut up the sweet potato and place in a baking tray in a hot oven to cook.
While the sweet potato is cooking place the peas in a small bowl and top with boiling water.
When the sweet potato is cooked, mash and place in a bowl.
Add the tinned salmon, the drained peas and the chopped coriander if using.
Shape into small patties and place on a baking tray.
Pop them into the oven for about 10-15 minutes.
Raw slaw
While the fish cakes are in the oven make the slaw.
Finely slice the red cabbage.
Add to a small bowl and add the sesame oil, tamari sauce and the crushed chilli flakes.
Massage together and leave to stand for 10 minutes.
the health boost tip
Healthy and nutritious, packed with omega-3 fatty acids, this is one of those recipes you will enjoy time and time again.
