• 2 medium potatoes
• 1 large sweet potato
• 240g  salmon fillets
• 200g haddock fillet
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 small onion, finely chopped
• 1 stem spring onion, chopped
• 1-2 tablespoons parsley and coriander, chopped
• 1 tablespoon ground flaxseeds
• 1 heaped tablespoon corn flour

Easy salmon and haddock fish cake recipe, that will be ready in 30 minutes.

This recipe is milk, egg, gluten and soy free and based on the delicious flavours of both potato and sweet potato.

Potatoes are smart carbs, meaning that they are based on carbohydrates that will be gradually broken down into glucose for energy.  With the addition of a high-quality protein such as fish, rather than a spike in blood glucose, your child can enjoy carbs that will be slowly broken down.

Sweet potato is rich in vitamin A whilst salmon is an oily fish bursting with omega-3 fat goodness.  Both foods are important brain foods for kids that will help with learning and vision.

These salmon and haddock fish cakes can also be frozen if you prefer and even cut up into little fingers for baby-led weaning.

Read more about brain foods (Revealed: 9 Most Important Brain Foods For Kids).

If you are not sure why children should be eating fish, then read “Fishy Bite – Should Your Kids Be Eating Fish?”

DIRECTIONS

1. Bring a large pot of water to boil.
2. Peel the potatoes, quarter it, add it to the pan, then cover and cook until the potatoes are soft.  This will take around 20 minutes.
3. Mash and set aside.
4. Meanwhile, heat the olive oil in a frying pan and saute the garlic and onions.
5. After about a minute or two, add the fish fillets and cook well.
6. Gently pry the fish apart into pieces using a fork or wooden spoon.
7. Add the spring onions and cook for a further minute.
8. Whilst the fish is cooling, prepare the flax eggs by mixing one tablespoon of ground flaxseeds with 3 tablespoons of water.  Let it stand for up to fifteen minutes to set into a gel.
9. Pour the flax egg mix into the mash and combine with the eggs and chopped fresh herbs.
10. Shape into balls and flatten.  The recipe will make approximately 8-10 cakes.
11. Dust the cakes lightly in cornflour or any gluten-free flour of your choice and gently cook in a frying pan on both sides for a few minutes.
12. Serve with a side of green vegetables.