Cooking for kids: Salmon fishcakes with green peas
Just a child-friendly recipe for a change. I made these while staying with Dianne & Peter and their children Maarja-Liis (8 yrs) and Maarek (12 months) in Edinburgh just before leaving. These were especially popular with the wee boy, though the adults (including me) ate them just as happily.
The recipe is adapted from a recipe in BBC Good Food 'Fresh family food' supplement, November 2006. I don't like canned salmon, and didn't want to use tartar sauce, so replaced them with fresh salmon and cream, respectively.
Salmon Fishcakes with Green Peas
(Lõhekotletid hernestega)
Serves 4
400 grams of potatoes, boiled and mashed (or use leftover mash)
400 grams of salmon filet
100 grams frozen green peas, defrosted
a generous handful of fresh mint leaves, chopped
1 Tbsp cream
salt and pepper
4 Tbsp semolina or plain flour (I prefer the former), for forming the cakes
4 Tbsp vegetable or olive oil, for frying the cakes
Put the fish filets into a glass bowl and microwave for 4 minutes at 600W, turning them around after 2 minutes, until cooked. (Alternatively, poach in little water). Mash with a fork.
Mash the boiled potatoes in a big bowl. Add the cooked fish, peas, chopped mint and cream, season with salt and pepper, and mix until combined.
Form the mixture into small fishcakes, dip these into semolina or flour. Shallow-fry in hot oil for 3-4 minutes until cooked through.
Serve with a fresh green salad and a slice of lemon.
The recipe is adapted from a recipe in BBC Good Food 'Fresh family food' supplement, November 2006. I don't like canned salmon, and didn't want to use tartar sauce, so replaced them with fresh salmon and cream, respectively.
Salmon Fishcakes with Green Peas
(Lõhekotletid hernestega)
Serves 4
400 grams of potatoes, boiled and mashed (or use leftover mash)
400 grams of salmon filet
100 grams frozen green peas, defrosted
a generous handful of fresh mint leaves, chopped
1 Tbsp cream
salt and pepper
4 Tbsp semolina or plain flour (I prefer the former), for forming the cakes
4 Tbsp vegetable or olive oil, for frying the cakes
Put the fish filets into a glass bowl and microwave for 4 minutes at 600W, turning them around after 2 minutes, until cooked. (Alternatively, poach in little water). Mash with a fork.
Mash the boiled potatoes in a big bowl. Add the cooked fish, peas, chopped mint and cream, season with salt and pepper, and mix until combined.
Form the mixture into small fishcakes, dip these into semolina or flour. Shallow-fry in hot oil for 3-4 minutes until cooked through.
Serve with a fresh green salad and a slice of lemon.
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