Mummy & Me – Miniature Fuss-Free Fishcakes

Mummy & Me

It’s been ages since I’ve done a Mummy & Me recipe with Emma Food Stories, but today we are cracking out a recipe using basic ingredients including store cupboard and tins, which means no hunting around the supermarkets after fancy ingredients! It’s also budget friendly, easy and very nutritious.

Miniature Fuss-Free FishcakesThese are a new version of fishcakes (I also have other fishcake recipes too – dippy fishies and salmon & potato mash fishcakes ) that are both totally FUSS-FREE!

These little fishcakes are suitable for the whole family and can be served a lunch, dinner or as snacks in-between! And because the recipe is so versatile, you can use pretty much any vegetable combo you wish!

Ingredients:

  • 1 tin of fish tinned in water (tuna or salmon work well)
  • 350g potatoes
  • 30g grated cheddar
  • 1 egg
  • Miniature Fuss-Free Fishcakes

    3 different types of vegetables (e.g. 1/4 red pepper, 1 carrot, 1 small onion, 1 celery stick, 1/4 courgette, cup of spinach)

  • 3/4 basil leaves
  • 50g plain flour
  • 50ml milk

So, shall we get started?

  1. Preheat your oven to 200°c/gas mark 6 and grease a 12 slot muffin tin
  2. Peel your potatoes and cut them into small pieces. The smaller pieces you cut, the less time it takes to cook! Always good when you’re in a rush.
  3. Miniature Fuss-Free Fishcakes

    Add the potatoes to a pan of hot water and boil for around 10-15 minutes

  4. Whilst these are cooking, chop up your choice of veg finely (e.g. we’ve gone for carrot, red onion and celery in these pics) and leave them, to the side.
  5. Once the potatoes are cooked, drain and then leave to cool slightly.
  6. Mash your potatoes with your fish of choice and leave to cool for around 10 minutes
  7. Beat in the egg and the milk, then add the cheese to the potato and fish mix
  8. Once well mixed, stir in your raw vegetables (these will cook in the oven) and basil leaves
  9. Finally, add the flour. Beat this in well to thicken the mixture
  10. Evenly distribute the mixture into the muffin tin slots (pack them in well). Once done, pop them in the oven for 30 minutes or until golden brown and crisp on top. Serve with leaves or veg sticks!

Top tip: if your want to add an extra zing, finish the dish off with a big squeeze of lime juice!

This recipe can also be frozen for up to 1 month!

To print or download your very own recipe cards, click the link below!

Miniature Fish Cakes Recipe Card

This recipe for Miniature Fuss-Free fishcakes and article has been written by Emma Green, Registered Dietitian, Registered Associate Nutritionist and owner of Emma’s Food Stories – with support from SR Nutrition.

Miniature Fuss-Free Fishcakes

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