NON-FISHY FISH CAKES
Toddler, Kid, Adult
Canned salmon with bones is the only food that can compete with dairy when it comes to absorbable calcium per serving. 100 g canned salmon contains 250 mg of calcium, almost the same amount as a cup of milk. Salmon is also brimming with other nutrients like brain and heart-healthy omega-3 fatty acids, fantastic complete protein and vitamin D! I was a tad skeptical about giving my son fish bones but in the can, they are incredibly soft and just require a bit of mashing with a fork to be fully incorporated into the fish meat. I hate strong fishy fish so I worked hard to make these canned salmon cakes as fragrant, flavorful and non-fishy as possible. I can assure you these have been toddler tested and approved. You can always use cooked fresh salmon (preferably wild not farmed) but you won't get as much vitamin D and calcium as you do from the canned counterparts.
4-5 fish cakes
1 russet potato chopped
1 shallot minced
1 clove garlic crushed
180g canned salmon with bones, black skin discarded and bones mashed into meat with a fork OR 1 cooked 6 oz salmon filet (baked in a 375 C oven for about 18 minutes).
1/2 teaspoon minced ginger
1 tablespoon finely chopped cilantro / coriander
1/4 teaspoon turmeric
1/2 teaspoon cumin powder
1/2 teaspoon coriander / cilantro powder
Juice of 1/2 lime
Salt to taste
Flour for shaping
Bread crumbs for coating
4 tablespoons canola oil
Bring the potato to a boil and cook until tender, about 10 minutes.
While the potato is boiling, heat 2 teaspoons canola oil in a small saucepan until shimmering. Sauté the shallot and garlic until softened, about 3-4 minutes.
In a mixing bowl, add the canned salmon (skin removed and bones mashed), cooked potato, shallot, garlic, ginger, chopped coriander / cilantro, spices (turmeric, cumin, coriander), salt to taste and lime juice. Mix well. Taste for seasoning and add more salt if necessary.
Add flour, 1 egg beaten and bread crumbs to 3 bowls in an assembly line. Shape the mixture into cakes in the flour. Coat well in the egg and cover completely in bread crumbs. Chill the patties in the freezer for 30 minutes. Heat the remaining oil in a sauté pan until hot. Fry the patties for 3 minutes on each side or until golden brown. Drain on a paper towel. Drizzle the fish cakes with lemon juice and serve with your favorite veggies on the side. Add a dollop of greek yoghurt with olive oil and salt as a dipping sauce if you like.