Salmon fishcakes. Kids’ turn to cook

Aren’t you a little tired of taking over the hob 7 days a week, 30 days a month? Sometimes we all need to rest. Okay, not sometimes. We often need to rest. And how do we get it when talking about cooking? Some say – food prep is an answer, but as for me – I like it a bit fresher than 2 days in the fridge. We all use a little take away now and then and that totally suits my definition of rest, but it’s a bit pricey to use it every time I don’t have energy to cook a proper dinner. So my way is to teach my kids to cook, so they can take responsibility for family meals once in a while.

Today Ilya cooked some delicious salmon fishcakes (and even didn’t do much mess in the kitchen- Yay!) This recipe might require adults’ help when boiling fish and taking baking tray out of the oven. Everything else is safe and absolutely doable for a 10 year old.

Potatoes, salmon and some herbs and greens – that’s all it takes. It results in a yummy piece like this.

Salmon fishcakes. Kids's turn to cook
Serves 4
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Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
  1. 400 g salmon
  2. 1 bay leaf
  3. a handful of parsley (pick the leaves, and save the stalks)
  4. 500 g potatoes
  5. 20 g butter
  6. salt and black pepper
  7. 1 egg
  8. a little plain flour to dust your hands
  9. 1 cup of bread crumbs
  10. 1 tbsp olive oil
  1. Peel potatoes and cut them into large chunks. Put them into a pan, pour some water just enough to cover potatoes. Add some salt and bring to boil. Reduce the heat and simmer in the pan for about 15-20 minutes (set the timer) or until tender in the middle (try with a fork).
  2. Put the salmon into a pan large enough to fit salmon in single layer. Cover with water, add a bay leaf and some parsley stalks. Bring to boil and reduce the heat, so the water keeps bubbling just a little. Cook for 4 minutes and take of the heat.
  3. Remove the salmon from the pan using a spatula. Put it on a plate and leave to cool.
  4. When the potatoes are ready, drain them (ask parents), then add butter, a pinch of salt, some black pepper. Mash potatoes until almost smooth (it's always good to have some chunks in the fishcake - adds texture - but no one loves it completely chunky).
  5. Flake the fish using a fork. Starting from an edge press the fork into the fish from the top and to the side. Remove the skin and bones if any.
  6. Chop the parsley leaves using kitchen scissors.
  7. Break an egg into a bowl and beat a little with a fork.
  8. Add salmon flakes, parsley and 1 tablespoon of beaten egg to potatoes. Stir well.
  9. Heat the oven to 200C. Prepare a baking tray, brush it with some olive oil.
  10. Divide the cake mixture into 8 parts. Put a little flour on your hands to make it easier. Form 8 disks about 2 cm thick. Brush each disk with beaten egg on both sides.
  11. Put the bread crumbs into a bowl. Roll the fishcakes in crumbs until completely covered.
  12. Put the fishcakes on the tray and bake for 10 minutes. Lift them out and turn them, then return into the oven for 10 more minutes, until crispy and golden.
  1. *The salmon will change the colour while cooking, note how pale it becomes!
  2. **To make chopping parsley easier, put the leaves into a wide cup and work the scissors inside the cup.
  3. ***Don't forget to turn off the oven.
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