Mackerel Fishcakes
Try out these Mediterranean-inspired fishcakes- great for using up leftover mashed potato and suitable from 6 months plus. These are very soft fishcakes, and you can adjust the size to make them easier to hold for your child. This is a great way of introducing an oily fish to your baby's diet- if you think the breadcrumb is too crisp simply remove this at first.
Makes: ~8 Fishcakes
Prep: 30 mins
Cooking Time: 30 mins
Ready In: 1hr
- 400-425g Cold Mashed Potato, made with butter and milk (or dairy-free alternatives)
- 2x 125g Tins Mackerel Fillets (in olive oil)
- 50g Sundried Tomatoes, finely chopped
- 1/2 tbsp Fresh Parsley, chopped
- 1/2 tsp Smoked Paprika
- 3 Eggs
- Black Pepper
- 75g Plain Flour
- 125g Breadcrumbs
- Preheat an oven to 200C/ 180C Fan/ Gas 6 and line a baking tray with parchment paper.
- In a large bowl, add the mashed potato, mackerel fillets, sundried tomatoes, parsley, smoked paprika and one egg. Mix thoroughly until completely combined, and the ingredients are evenly dispersed.
- Whisk up the 2 remaining eggs and place in a large bowl. Put the flour and breadcrumbs in 2 other dishes. Scoop up a small amount of the potato mixture and roll into a fishcake shape (roll into a ball then flatten slightly). First dip it into the flour so it is coated, then into the egg so it is coated, then into the breadcrumbs. Place on the baking sheet and repeat until you have no more potato mix left.
- Bake for 20-30 minutes, until golden brown.
Method
- Preheat an oven to 200C/ 180C Fan/ Gas 6 and line a baking tray with parchment paper.
- In a large bowl, add the mashed potato, mackerel fillets, sundried tomatoes, parsley, smoked paprika and one egg. Mix thoroughly until completely combined, and the ingredients are evenly dispersed.
- Whisk up the 2 remaining eggs and place in a large bowl. Put the flour and breadcrumbs in 2 other dishes. Scoop up a small amount of the potato mixture and roll into a fishcake shape (roll into a ball then flatten slightly). First dip it into the flour so it is coated, then into the egg so it is coated, then into the breadcrumbs. Place on the baking sheet and repeat until you have no more potato mix left.
- Bake for 20-30 minutes, until golden brown.
Ingredients
- 400-425g Cold Mashed Potato, made with butter and milk (or dairy-free alternatives)
- 2x 125g Tins Mackerel Fillets (in olive oil)
- 50g Sundried Tomatoes, finely chopped
- 1/2 tbsp Fresh Parsley, chopped
- 1/2 tsp Smoked Paprika
- 3 Eggs
- Black Pepper
- 75g Plain Flour
- 125g Breadcrumbs
Additional Information
Try and choose mackerel that is not stored in brine- the sundried tomatoes are often already high in salt, so you want to keep the salt content down elsewhere when catering for small children (especially those under 12 months).
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