Easy Kids' Fishcakes

Kids help mash potatoes and cooked fish, roll them in cracker crumbs, and bake until golden-brown and crispy.

Easy Healthy Lunch Fish Kids Potato

Estimated Nutrition

Calories

592.3

kcal / serving

1184.5 kcal total

Carbs

57.8g

per serving

115.6 g total

Fat

26.4g

per serving

52.8 g total

Protein

31.2g

per serving

62.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Wholegrain Mustard

Dairy

tbsp

Cheddar

Grated

Fruits

piece

Lemon

Juice only

GrainsCereals

100

Cream Crackers

Or similar savoury biscuits or breadcrumbs

NutsSeeds

Black Pepper

Freshly ground

tbsp

Chives

Chopped

OilsFats

Vegetable Oil

Or sunflower oil

Seafood

200

Fish

Cooked; smoked mackerel, tinned tuna, or salmon

Vegetables

350

Potatoes

Medium sized, can substitute sweet potatoes

piece

Spring Onions

Chopped

Method

Preheat the oven to 220°C.

Boil whole potatoes in their skins for 20 to 30 minutes until soft.

Peel the cooled potatoes and mash the flesh in a bowl.

Mix in the fish, lemon juice, pepper, and any optional extras.

Crush crackers in a bag using a rolling pin and pour onto a plate.

Form the mixture into small patties and coat them in the cracker crumbs.

Coat a baking tray with oil and arrange the fishcakes on it.

Bake for 20 minutes, turning halfway, until golden-brown.