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Mini salmon fish cakes, perfectly formed for little hands and hungry tummies.
Preheat the oven to 200c/180c fan or gas mark 6. Place the potatoes in a saucepan, cover with cold water and bring to boil, then reduce heat and cook for 8-10 minutes. Meanwhile place the fresh salmon in a separate large saucepan, add milk, cover, and simmer for 10 minutes. (Source organic milk from Calon Wen, Yeo Valley, Acorn Dairy or Arla)
Once the potatoes are tender remove from heat, drain, mash, and set aside. Remove the salmon, add to a separate bowl and flake using a fork, then add the sweet mashed potatoes and top with the milk from the salmon and mix well.
Add your chosen veggies, along with oats and grated cheese. Combine well.
Using your hands, form the mixture into 12 small or 6 large fishcakes. Add to a lined baking tray and bake for 15-20 minutes. Alternatively, lightly fry for 3-4 minutes each side until golden.
Carefully remove baby fish cakes from the oven and once cooled serve.