Child Friendly Fish Cakes Recipe

I was all excited to try out this recipe because mixing fresh cod, diced potatoes, grated carrot, and a handful of other simple ingredients somehow turned my kitchen into a place where even my little kitchen mishaps ended up making the crunchiest, golden fish cakes ever.

I love making my Child Friendly Fish Cakes coz they’re packed with protein and vitamins. I blend fresh cod fillets with diced potatoes, grated carrots and finely chopped onions.

My recipe also calls for egg, parsley, lemon juice and just enough breadcrumbs to bind everything together into a tasty, nutritious meal.

Ingredients

• Fresh cod fillets: Provides lean protein and omega-3 fatty acids for a healthy heart.
• Potatoes: Rich in carbohydrates, they give energy and some fiber for growth.
• Carrot: Adds a natural sweetness and loads of vitamin A for good sight.
• Onion: Brings tangy flavor along with antioxidants beneficial for our body health.
• Parsley: Fresh herb providing vitamins and minerals for extra taste and colour.
• Egg: Helps bind ingredients with protein and healthy fats, making cakes creamy.
• Breadcrumbs: Include fiber and crunch, perfect for a golden crust.
• Lemon juice: It adds a subtle sour kick balancing the flavours nicely.

Ingredient Quantities

• 400g fresh cod fillets, skin removed and flaked
• 250g potatoes, peeled and diced
• 1 medium carrot, peeled and grated
• 1 small onion, finely chopped
• 1 egg, lightly beaten
• 2 tbsp fresh parsley, chopped
• 1 tsp lemon juice
• 1/3 cup breadcrumbs plus extra for coating
• Salt and pepper to taste
• Oil for shallow frying

How to Make this

1. Start by boiling the diced potatoes in salted water until they are tender, which should take about 12 to 15 minutes.

2. While the potatoes cook, flake the cod and set it in a big bowl, then add the grated carrot and finely chopped onion.

3. Once the potatoes are done, roughly mash them and mix them in with the cod, carrot, and onion.

4. Add the lightly beaten egg, chopped parsley, and lemon juice into the bowl and stir everything together until it’s well combined.

5. Sprinkle in the 1/3 cup breadcrumbs along with some salt and pepper and mix again thoroughly; if the mixture seems too wet, add a bit more breadcrumbs to help it stick together.

6. With clean hands, form the mixture into small patties, making sure they are all about the same size so they cook evenly.

7. Lightly coat each patty with extra breadcrumbs to give them a nice crunchy outer layer when fried.

8. Heat a shallow layer of oil in a frying pan over medium heat.

9. Place the patties in the pan and fry them for about 3 to 4 minutes on each side or until they turn golden brown.

10. Once cooked, remove the fish cakes from the pan and let them sit on a paper towel to drain off extra oil before serving.

Equipment Needed

1. A large pot for boiling the diced potatoes
2. A colander to drain the potatoes
3. A big mixing bowl for combining the cod, carrot, onion, and other ingredients
4. A knife and cutting board for dicing, chopping, and peeling
5. A grater for the carrot
6. A potato masher or fork for roughly mashing the potatoes
7. Measuring cups and spoons to get the right amount of breadcrumbs and lemon juice
8. A whisk or fork for lightly beating the egg
9. A frying pan for shallow frying the patties
10. A spatula for flipping the patties
11. Paper towels for draining any extra oil after frying

FAQ

• Q: Can I use frozen cod instead of fresh?
  A: Sure you can use frozen cod but try to thaw it completely and dry it out a bit before flaking, cause extra water might make the cakes fall apart.
• Q: What if my fish cakes crumble when I flip them?
  A: If they crumble easily, you might need to chill the mixture for a bit before frying and make sure you press them firmly into shape before dredging in extra breadcrumbs.
• Q: Can I swap parsley for something else?
  A: Yeah, you can experiment with other herbs like dill or chives if your kids don’t like parsley, but remember that may change the flavor a bit.
• Q: How do I know when the fish cakes are properly cooked?
  A: They should be golden brown on both sides and firm to the touch. Cutting one open to check if there is any raw look in the middle helps too.
• Q: What’s a good side for these fish cakes?
  A: Kids usually love them with a side of mashed potatoes or a simple salad. A squeeze of lemon on top can also add a nice zing!

Child Friendly Fish Cakes Recipe Substitutions and Variations

• Cod fillets – You can swap cod with haddock or pollock; either one works great for these fish cakes
• Potatoes – If you want a twist try using sweet potatoes, they add a subtle sweetness
• Carrot – If you dislike grated carrots for any reason, you could use a bit of finely grated zucchini instead
• Onion – For a milder flavor you might want to use shallots, they soften the taste a bit
• Breadcrumbs – You can replace regular breadcrumbs with panko or even crushed saltine crackers for a different crunch

Pro Tips

1. Make sure you dont overmix the fish with the vegetables and potatoes – it’s best to stir it gently so you keep a bit of texture. If it gets too mushy, your cakes might turn out flat and bland.

2. When you add the breadcrumbs, check your mixture first. If its too wet, add a bit more breadcrumbs until the patties stick together. Dont be afraid to throw in a few extra if needed.

3. Heat your oil on medium and wait until it’s hot before adding the patties. If the oil isnt hot, the fish cakes can get soggy instead of that awesome crispy crust.

4. Once you fry them, let the cakes rest on paper towels real quick so you can get rid of extra oil. This way youll end up with a tasty treat that isnt overly greasy.