Salmon Fish Cakes became Mermaid Cakes in our house when I served them up for supper under the disapproving eye of Holly (who was 3 at the time). Us mums become quite canny in the art of deception and I quickly embelleshed some tale about Mermaid Cakes being the favourite food of mermaids and, well, it worked, my 3 year old tucked in, and she still does! Mermaid Cakes are truly easy to make and are great for using up left over mash or potatoes. They are easier to make using chilled potatoes so left over potatoes from the fridge are perfect. If you don’t have left over potatoes, just cook them in advance, and once cooled down, pop them in the fridge until you are ready to make them. Below is the general recipe that I do, but feel free to create and embellish your own mermaid cakes! Me and my hubby have our mermaid cakes with a chilli sauce or mango chutney and salad and for my girls, I serve with baked beans and veggies!
This recipe serves approx 2 adults (3 cakes each) and 2 to 3 little ones. I often freeze mermaid cakes which I do so once I’ve made them (ie not after having cooked them).
Making time: – approx 10 mins. Cooking time: – approx 10 mins.
Ingredients
- 6 – 8 medium to large potatoes
- 2 spring onion, finely chopped (opptional)
- 1 tin of salmon or crab meat
- Dollop of mayonnaise
- 1 egg
- bread crumbs (made from 1 to 2 slices of bread should be fine)
- Pinch of paprika
- Olive or sunflower oil for frying
Instructions
- Heat the oven to 180 C.
- Mash your potatoes. There is no hard fast rule to this. If you want chunky mermaid cakes, mash with a fork or the back of spoon. For finer mermaid cakes, use a masher or potatoe ricer … up to you!
- Add all ingredients and mix with your hands. (You could perhaps get your little one involved in this bit!).
- Shape into mermaid cakes (I usually do little ones for my children).
- Whizz your bread in a blender to make your bread crumbs. Place them on a plate or in a bowl and coat your mermaid cakes in the bread crumbs.
- Heat the oil in a not stick frying pan and gently fry your mermaid cakes. Once they have browned and are beginning to crisp up, pop them on a grill pan or on an oven tray with lightly oiled silver foil and put them in the oven to really heat through and crisp up. We suggest you do this as not only does it really heat them through and crisps them up, but also it’s quicker as you don’t have to spend much time frying them.
- Enjoy!
Allergens advice: Please note that some people may be allergic to the following foods which are contained in this recipe; egg and mayonnaise. If you have any concerns regarding allergens affecting your baby or toddler, please speak to your health visitor or doctor
photo credit: Ben Ward
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