Do you struggle with having your kids eat fish?  I do.  My toddler has become quite a picky-eater these days.  So I’m trying to be as creative when it comes to recreating dishes he loves.  He loves patties and meatballs but I swapped the proteins for fish this time.  I had leftover baked salmon from the other night so it was perfect for this dish.  You may also try other white fish like barramundi or sea bass, and also add any other vegetables that your little ones would love.   I’m thinking grated carrots, chopped capsicum, even grated zucchini perhaps?

This dish can also be meal-prepped and frozen for longer storage.  It works perfectly with the avocado-lime-yogurt dip that I whipped up which complements with the flavors of the salmon cakes.  Bon appetit!

INGREDIENTS

2 cups cooked salmon, flaked

1 medium onion, minced

1 clove garlic, minced

1/2 cup grated parmesan

3/4 cup panko bread crumbs

1 egg

1/4 cup sweet peas

1 tablespoon chopped parsley

salt and pepper to taste

olive oil

DIP:

half avocado, mashed

juice of half lime

1/3 cup greek yogurt

chopped parsley or mint (optional)

salt and pepper to taste

METHOD:

1. In a bowl, flake the salmon or any cooked fish of choice.  Add the egg, crumbs, onions, garlic, parmesan, sweet peas, parsley, salt and pepper.  Combine well using a spoon or your hands.
2. Scoop about 2 tablespoons of the mixture and form into a pattie.  Finish forming patties for the rest of the mixture.
3. In a skillet, heat the oil.  Gently place one pattie at a time on the pan, making sure not to crowd the pan so it crisps up.  Cook for about 3-4 minutes each side or until golden brown.
4. To make the dip, mix all the ingredients in a small bowl.  Serve with the patties.

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