Kiddipedia
Looking for a kid-friendly recipe that’s both fun to make and delicious to eat? These crispy fish cakes are the perfect choice! With a golden, crunchy exterior and a soft, flavorful center, they’re packed with fresh ingredients like dill and lemon. Plus, the mild green chili adds a little extra kick, but don’t worry—you can easily leave it out if your kids aren’t fans of spice! The creamy chopped egg sauce is sure to be a hit with little ones, and the colorful fennel and parsley salad adds a refreshing touch. It’s a meal that’s easy to prepare, fun to cook together, and guaranteed to be loved by the whole family! Let’s get cooking and make mealtime a breeze!
Serves 4 (Makes 8 fish cakes)
Recipe By Courtney Roulston
Prep time: 20 minutes
Cook time: 25 minutes, plus cooling time
Ingredients
- 4 small carisma potatoes, skin on, cut into 2cm cubes
- Sea salt and pepper to taste
- 2 x 185g MSC-certified tuna in springwater (look for the MSC blue fish tick label), drained
- 3 spring onions, finely sliced
- 2 tablespoons capers, roughly chopped
- 2 tablespoons dill, chopped
- 1 lemon
- 1 long green chilli, finely chopped (optional – leave it out if your kids prefer a milder flavour)
- 4 free range eggs
- 1 cup plain flour for dusting
- 3 cups panko breadcrumbs
- Oil for frying
Sauce:
2/3 cup mayonnaise
2 tablespoons cornichons, chopped (or use dill pickles as an alternative)
1 hard boiled egg, peeled, chopped
1 heaped teaspoons Dijon mustard
Salad:
1 small bulb fennel, shaved
½ cup flat leaf parsley, picked
2 baby cos lettuce, washed, chopped
Method
Step 1. Add the potatoes into a small pot of salted water and place onto a medium-high heat. Bring up to a simmer and cook for 10 minutes, or until the potatoes are tender. Drain and set aside to cool. Once cool place into a large mixing bowl and mash with the back of a fork. Add In the tuna, ¾ of the sliced spring onion, half the capers, half the dill, zest from ½ the lemon, green chilli and 2 of the eggs, salt and pepper. Stir everything together until well combined. Divide the mixture into 8 even balls then shape into patties.
Step 2. Place the flour, eggs and breadcrumbs into 3 separate bowls. Dust the patties with flour, then into the egg then coat in breadcrumbs. Place onto a tray and repeat until all the patties are coated. Heat ½ cm of oil in a large frying pan over a medium heat. Add in 4 of patties and cook for 2-3 minutes each side, or until golden and crisp. Remove from the pan and drain on kitchen paper. Repeat with the remaining patties and season lightly with salt.
Step 3. For the sauce, mix together mayonnaise, remaining capers, remaining dill, remaining spring onion, cornichons, egg, zest and juice from ½ the lemon, mustard and a pinch of salt in a bowl.
Place the fennel, parsley and lettuce into a mixing bowl with 2 tablespoons of the sauce and toss to coat.
Step 4. To serve, place the patties onto serving plates along with the salad, a spoonful of the sauce and extra lemon wedges on the side.
