Two fish and sweet potato cakes

Feeding small people can be a challenge and although I haven’t any of my own I do know how to make nutritious kiddy friendly food. Making a large batch and freezing them may be a good idea if you are pushed for time that way you can smugly pull a few out of the freezer declaring “and here’s one I made earlier!”

 

800g sweet potato, peeled and cubed

2 salmon fillets

360g cod fillet

4tsp wholegrain mustard

100g oats

2tbsp chopped parsley

salt and pepper to taste

 

Boil the sweet potato for 10-15minutes or until soft but not mushy. In the meantime poach the fish in salted water for 7-10 minutes, check it regularly so that it does not over cook, once done remove and flake.

In a large glass mixing bowl, crush the sweet potato and mix in the oats, mustard, parsley and then more gently the flaked fish.

Form the mixture in to the desirable sized cakes for you little loved ones and fry gently in butter or coconut butter, cook on a low heat until golden brown. For those which you choose to freeze cook a little less so they are only sealed but not too coloured.

 

Serve with peas/green beans/broccoli trees/creamy spinach/steamed savoy cabbage.

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