Vegetable and fish cakes

These vegetable and fish cakes are a tasty way to sneak some veggies into your child’s dinner. Lightly pan-fried they make for a quick mid-week meal.

Ingredients

• 100g potato or sweet potato
• 25g carrot
• 25g leek
• 25g baby sweet corn
• 25g broccoli or peas
• 50g skinless white fish
• A little chopped dill (optional)
• 1/2 beaten egg
• 50g breadcrumbs
• 1-2 teaspoons olive oil
• A little plain flour

Method

Wash, peel and chop the potato and carrot. Steam for 5 mins.

Finely slice the leek, corn, broccoli or peas, add to the potato and carrot and steam for a further 5 mins.

Check the fish for bones and finely chop, add to the steamer with the dill if using and cook for another 5 mins.

Meanwhile beat the egg and set aside. Either blend or mash the fish and vegetable mix depending on how coarse or smooth you prefer it .

Add in the egg.

Heat the oil in the frying pan and flour your hands then scoop a dessert spoon sized dollop of the mix and form a patty (the mixture will be moist ) and drop it in the breadcrumbs to coat.

Fry each side for 3-4 mins until golden.