- 300g Wild Salmon
- 250g Cod
- 250g Haddock
- 1 Leek
- 700g Potatoes
- 200g Spinach
- 300ml Milk of choice
- 1 Lemon
- Few sprigs Flat leaf parsley
- Black peppercorns
- 1 Egg
- 75g Butter or Coconut Oil
Wild Salmon is by far and away the best food source of Vit D, for healthy bone growth and immune systems. These little cakes are an amazingly rich source of so many crucial goodies that our children often don’t get enough of, like Vitamin D, iron, zinc, Omega £ fatty acids and antioxidants galore. Most of the fussiest eaters I know will happily gobble down the spinach in here, so do give them a try. They are so simple to put together and can be made ahead and frozen really easily.
Makes approx 15 fishcakes, size depending
Place all fish in a large pan with milk, a sprig of parsley, 8 peppercorns, and the zest of the lemon peeled off into curls with a potato peeler.
On a low heat bring to a simmer and cover partially. Simmer for 10 minutes until all fish is firm and opaque. Drain milk and seasoning and set aside.
Chop potatoes in half or more if very large and bring to the boil in a large pan of salted water. Test after 10-15 minutes with a fork and if they give easily, remove from heat and drain well. Combine with butter and salt and pepper and mash until smooth. Use a little of the poaching milk if needed, mash should be firm not runny.
Flake fish into mash pan and stir to combine. Finely slice spinach into ribbons with remaining parsley and add. Whisk egg in a bowl and combine with mixture.
Form into small balls and flatten. Cover and leave in fridge until needed. Either bake in oven at 180 for 15 minutes, turning halfway. Or fry in pan, turning after a few minutes. Freeze remaining cakes in ziplock bags, for up to 3 months. They’re great to whip out and cook from frozen when in a rush.