Emily is another lovely lady I connected with via Instagram. Her feed is full of pictures of her adorable kids (Maggie- 3 and Finn- 10months) on various adventures, and also features her stunning paper cutouts! Emily kindly agreed to share her favourite weeknight meal with us and it looks delicious! I will definitely be adding this to a meal plan soon!
Salmon Fishcakes with Leek and Carrot – Emily Hogarth
We love cooking here and i love getting new ideas from other mamas, so happy to share some of my speedy healthy tips for mid week meals. We all love fishcakes around here and have them quite often and because of that, maggie has got very good at helping (even if it can be a little messy at times). The best thing about this recipe is it is great way to use up leftovers. Actually that is what we normally do – when ever i am cooking potatoes i always cook extra and then leave some for the next day to make fishcakes. Once you have some mashed potatoes you can basically add anything to it to make your fishcakes. Often we use smoked mackerel, any white fish and tinned salmon works well too – and i love to add peas, carrots, leeks or spinach to them too.
Salmon Fishcakes with Leek and CarrotPrint Recipe
- some potatoes, 4-5 medium sized (or left over mashed potatoes)
- a couple of pieces of salmon (or any fish of your choosing)
- a couple of spring onions [green onions]
- 2 carrots
- 1 leek
- 1 egg
- some breadcrumbs
- plain flour
- oil for frying
peel your potatoes and carrots and cut them into chunks and cook for about 20mins in boiling water until they can be easily mashed.
cook your salmon at the same time - i steamed these two fillets as i find it a really quick way to cook them (about 8 mins)
while your potatoes and fish are cooking get all your other ingredients ready. Finely slice your leeks and gently sauté them in a little butter to soften them. Finally chop your spring onions too and put to once side.
once your potatoes and carrots are cooked, drain them and add them to a large mixing bowl. Gentle mash them together.
while you are waiting for the potatoes to cool slightly gentle take your fish out of their steamer. Remove the skins and flake into chunks,
once everything has cooled enough for you to handle, add the fish, leeks and spring onions to the potato and carrot mash and mix together.
next shape to mixture into little patties - these can be any size or shape, i usually go go about palm sized (with a couple of little ones for Finn).
now you can fry the fish cakes at this stage or you can coat them in some breadcrumbs to give them an extra crunch on the outside.
get three dishes. Fill one with some plain flour, the next with 1 beaten egg and the final one filled with breadcrumbs. get your fishcake and gently pat it in the flour, then dip in the egg and then finally coat in the breadcrumbs. repeat this with all your fishcakes.
once your fishcakes are coated then gently fry them in some oil for about 3 min each side to get them nice and crisp.
I usually serve them with some salad, peas or green beans.
Thank you, Emily! This looks super yummy, and I love that this is a recipe that can involve the kids! Double bonus! 😀
PS: I can’t look at the pictures of her daughter cooking without smiling! They are just so sweet!