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The sweet chilli sauce and grated Cheddar add a delicious flavour to these fish cakes. You could also make these using just salmon.
Suitable for Freezing
125g salmon fillet, cubed
125g cod fillet, cubed
6 spring onions, chopped
100g fresh breadcrumbs
1 tbsp soy sauce
2 tsp sweet chilli sauce
1 egg yolk
50g Cheddar, grated
Sunflower oil to fry
Measure all of the fish cake ingredients into a food processor. Whiz until combined. Shape into six fish cakes. Heat the oil in a frying pan. Fry the fish cakes for 6 to 8 minutes, frying on both sides until golden and cooked through.
MAKES 6 PORTIONS
From ‘Quick and Easy Toddler Recipes’ Ebury Press
