Child Friendly Recipe - Fishcakes and Parsley Sauce

Food glorious food... we love everything about it! Growing it, learning about it and more importantly eating it. We're all about fresh, seasonal ingredients so we can be sure our children can enjoy both nutritional and tasty meals.

Fishcake and Parsley Sauce is a fun recipe your little ones will love helping you out with. They can even get a little bit messy making the breadcrumb coating - perfect!

Ingredients- 5 Portions: 

-         Extra Virgin Oil – 6ml

-         Milk – 450ml

-         Breadcrumbs – 60g

-         Large Spanish Onion – 20g

-         Plain Flour – 60g

-         pepper – 0.5g

-         Fresh Potatoes – 250g

-         Pollock Fillets – 250g

-         Free Range Eggs – 3

-         Soft Spread – 40g

-         Dried Parsley – 1.2g

-         Sliced Green Beans – 100g

-         Sweetcorn – 100g

To make this vegetarian, change the pollock fillets for frozen mixed vegetables. They will need boiling for about 10 minutes before mixing with the mashed potatoes.

For a downloadable shopping list of this recipe, click here.

Ready, steady, cook!

For the Fishcakes

1. Firstly, boil the potatoes until soft and then mash them.

2. Next, poach the fish in a little water, drain and then allow to cool a little.  Then flake it and gently mix with the potato.

3. Afterwards, divide the mixture into 5 and shape.

4. Coat each piece with a bit of flour, then egg wash, and then finally coat in the breadcrumbs and bake on 180 for about 35 mins.

For the Parsley Sauce

1. Firstly, over a low heat melt the margarine and then add the flour and mix well.

2. Then slowly add the milk to the mixture stirring all the time until the white sauce boils. Finally add the parsley to this.

3. Finally, boil the green beans and sweetcorn and serve this with the fishcakes and sauce.

For more information about our food philosophies, visit our Healthy Living and Wellbeing webpage.