Categories: Food & Drink

How to make Fun Fish Cakes for Kids

Surprisingly, there was a kid’s meal served in a restaurant that we had dined during the Chinese New Year Eve , which served Fun Fish Cakes for picky eaters.

My son gave me 1/4 of his share and I understood why he was stingy about sharing this Fun Fish Cakes with his sister.

It was literally delicious, gave the just right taste, non salty and appetizing for kids who are particular fish and veggies.

This Fun Fish Cakes are easy to prepare after I had tested out a bit of it, experiment with the ingredients and roughly estimated the seasoning used.

Fish- You can either buy white fish flesh such as Red Snapper or Cod fish , remove the fish bones, boil or steam it before mashing up.

Alternatively, you could reduce the cost by buying a can of tuna in brine which is much cheaper and packed with nutrients.

Drain off the brine, mash up the tuna flakes with the back of a fork before mixing the tuna with the rest of the ingredients.

Potatoes- Grab a bag of Holland or USA potatoes, peel off the skin , cut into wedges and boil in a pot of water to soften them.

Then, you need to mash the potatoes up with the back of a fork too.

Breadcrumbs- There are 2 alternative ways to make breadcrumbs.

Buy a packet of breadcrumbs from the supermarket or dry up a few slices of wite breads under the sun or you can even microwave the breads to crust before crushing them.

In addition, you can replace the breadcrumbs with NESTUM cereal or rolled oats for more nutrition.

Fun Fish Cakes Recipe

Ingredients:

8oz potatoes
1oz butter
1 egg yolk
1 tbs chopped chives
7oz canned tuna in brine
1 egg – beaten
3oz dry golden breadcrumbs
6 green peas
1 small tomato

How to prepare:

Peel and cut the potatoes into several pieces
Put them into a pot of water, bring to boil to soften them.
Use a fork to poke into the potatoes to check the tenderness.
Remove the cooked and soften potatoes and drain them
Put the potatoes into a non stick pan, dry them over low heat for a few minutes.
Put the dried potatoes into a mixing bowl.
Add in butter and egg yolk, mash them all together with a stainless steel fork.
Stir in chives and tuna flakes.
Divide into 6 equal portions.
Roughly put some flour onto your hands, shape each portion into a fish shape.
Alternatively, if you have a fish cookie cutter, lightly pat flat the fish cake, stamp down the cookie cutter to get a fish shape.
In another shallow dish, beat egg.
Use a brush to glaze the egg over both sides of the fish cake.
Coat each fish cake with breadcrumbs on both sides.
Bring a pan to heat with a little butter or olive oil.
Cook the fish cakes until crisp and brownish.
Poke in scalded green pea for the “eye” of the fish cake.
Cut a small strip of tomato for the “mouth”.
Serve warm with side salad dish.