Monday, June 3, 2013

Kids love these Fish Cakes

Fish Cakes!!



I’m trying to get Ellil into the habit of eating healthy. I don’t want her to think of it as eating healthy per se.  I just want her and Ro to be around healthy food as though that’s the norm and the other stuff is really abnormal.

Like most moms, getting a balanced meal into our toddlers is not always easy. So, I created this rendition of fish cakes which I tried on Ellil a couple of times now and she really really enjoys it with a side of Caesar Salad. We eat it with a garden salad. Either way, it works great as a snack on its own or accompanied with a salad at meal time.

I did this with canned tuna (as that is what I had in my pantry) but you could also try it with salmon. If I were doing salmon however, I’d add a little bit of dill.

They are super easy to make and another bonus – NO added salt or tartar sauce required!

1 can of tuna (in water of course)

2 medium potatoes

2 scallions chopped

1 small red onion chopped

1 tbsp of ketchup

1.5 tbsp of mayonnaise (olive oil based)

2 tbsp of whole-grain mustard

Fresh ground pepper

1 tbsp butter

¼ cup all-purpose flour

1 egg

¼ cup dried breadcrumbs

1 – 2 tbsp of olive oil or avocado oil


Peel potatoes and cut into 8’s. Boil them in a saucepan.

Once boiled, mash the potatoes with butter.

Then add scallions, onion, ketchup, mayonnaise and pepper.

Flake the tuna in a separate bowl. Once tuna is flaked add the tuna to the mixture above.

Form into round and flat cakes/patties.

In 3 separate bowls pour flour in one, 1 egg beaten well in one and breadcrumbs in one

Dip both sides of fish cakes into all 3 bowls in order above (flour first, egg second, breadcrumbs third)

Heat frying pan with 1 – 2 tbsp of olive oil or avocado oil.

When hot, place fish cakes gently in pan, cooking each side once (3 – 5 minutes max on each side). If you want it really well done, you can flip them a couple more times.

Should make 6 fish cakes.

Try them and let me know what you think!


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