The challenge of family cooking

My kids are like chalk and cheese, in that one will like chalk and the other will like cheese. One likes art, the other science. One wants his eggs fried, the other scrambled. Marmite? Yup, you guessed it.

Finding food that both will eat is a challenge. C won’t have anything to do with potatoes, not even chips. M likes vegetables, C prefers fruit. One way or another I manage to get their five-a-day down them, but never via the same source.

Testing out a new recipe on the kids is risky. On the rare occasion I find something they both like, I add it to my list of successes. It’s a short list.

Fishcakes are a case in point. Most are made with potato and are given short shrift by C.

Fishcake perfection

This weekend, after tinkering with several recipes from Pinterest, I stumbled upon fishcake perfection. There are no potatoes here. Instead the mixture is bound with egg and breadcrumbs.

I prefer the delicate taste of salmon to smoky haddock, or cod which can become chewy if overcooked.

You can prepare the mixture in advance. In fact the fishcakes will keep their shape much better if the mixture is refrigerated for at least an hour. You can coat and fry them just before you’re ready to eat.

I made mine with a herby mayonnaise and two salads: cous cous with spring vegetables and endive, walnut and roquefort.

Ingredients (for 6 people):

For the fishcakes

  • 500g / 4 fillets boneless, skinless salmon – chopped into very small cubes
  • 200g smoked salmon – finely chopped
  • Zest and juice of half a lemon
  • 2 slices of bread (any type will do. I used seeded wholegrain bread)
  • Handful flat leaf parsley – finely chopped
  • Handful dill – finely chopped
  • 1 egg
  • 3 tablespoons mayonnaise
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon capers – finely chopped
  • Salt and pepper
  • 1 cup Panko breadcrumbs
  • 1 tablespoon olive oil

Method:

Combine the diced fresh salmon, smoked salmon, the zest of half a lemon, pinch of salt and pepper. In a separate bowl, stir together the juice of half a lemon, mayonnaise, mustard, capers and an egg. Add this mixture to the salmon. In a food processor whizz up the bread and parsley to a fine breadcrumb texture. Add the breadcrumbs to the salmon mixture and stir well.

Place a sheet of greaseproof paper on top of a baking tray, and shake a little flour on top of the paper to prevent the fishcakes from sticking.

If your family is difficult to please, try this easy recipe for double salmon fishcakes. They are light on the inside, crispy on the outside and can be eaten hot or cold.

Take a handful of the mixture and mould it into a ball. Place the ball on the floured greaseproof paper and flatten slightly with your hands. Remould the sides if necessary.

Repeat until all the mixture is on the tray. I managed to make fishcakes, but you might like yours slightly smaller. I found two fishcakes per person was perfect for a light lunch.

Place the fishcakes in the fridge for at least an hour. Don’t remove them until you’re ready to cook them.

Before frying, you need to coat them in Panko breadcrumbs: Place the breadcrumbs in a small bowl,  gently roll each fishcake around in the breadcrumbs until they are completely coated.

If your family is difficult to please, try this easy recipe for double salmon fishcakes. They are light on the inside, crispy on the outside and can be eaten hot or cold.

Heat up a tablespoon of olive oil in a non-stick frying pan. The oil should be hot but not smoking before you start frying. Fry the fishcakes for three minutes on each side.

If your family is difficult to please, try this easy recipe for double salmon fishcakes. They are light on the inside, crispy on the outside and can be eaten hot or cold.

As long as the fish is fresh, salmon is lovely when slightly under cooked. So fry these on a high heat to get the crispy coating, but don’t be tempted to leave them in the pan too long.

If your family is difficult to please, try this easy recipe for double salmon fishcakes. They are light on the inside, crispy on the outside and can be eaten hot or cold.

Herby mayonnaise:

  • 150g mayonnaise
  • 1 clove of garlic
  • Zest and juice of half a lemon
  • 2 teaspoons dill – finely chopped
  • 2 teaspoons coriander – finely chopped
  • 2 teaspoons flat leaf parsley – finely chopped
  • 1 teaspoon capers – finely chopped
  • Salt and pepper

Method:

Stir it all together and refrigerate until you’re ready to serve.

The salads

You can serve the fishcakes with roasted vegetables, fresh asparagus, pea puree – they go with almost any accompanyment I can think of.

It was a hot day, so I made a couple of salads. I just chucked together all the vegetables it is acceptable to eat raw, with a few chopped herbs and cous cous. I dressed everything with a mix of olive oil, lemon juice, honey and dijon mustard.

The endive salad includes chopped walnuts, parsley and roquefort. I cover this in sweet mustard dressing, the recipe for which you can find here.

If your family is difficult to please, try this easy recipe for double salmon fishcakes. They are light on the inside, crispy on the outside and can be eaten hot or cold.

It was a delicious lunch. Without the potato, it was satisfying without being too filling and there were no complaints from any little diners.

Do you have a go-to recipe you know your kids will enjoy every time?

Much love, Vx

[Disclosure: nothing to declare!]

If your family is difficult to please, try this easy recipe for double salmon fishcakes. They are light on the inside, crispy on the outside and can be eaten hot or cold.