I love using the whatever-is-in-the-pantry method and creating something that is actually edible. These are very moreish and freeze well. Be sure to make some for yourself too – i’ll admit, I ate some of Harry’s off the floor. Don’t pretend you haven’t done it.

Tip: Adult version, add parmesan and chives to the breadcrumbs and serve with lemon wedges.

Nutrition Note:  These tasty bites are a great way to serve up fish and vegetables to fussy eaters.

Ingredients

• 1 small (210g) tin of salmon (or 1/3 cup of fresh poached salmon)
• 2 large potato's, peeled, diced
• 1/3 cup frozen peas, thawed
• 1 carrot, peeled, grated
• 3 tbs milk
• 1 tsp of butter
• ¼ cup plain flour
• 1 - 2 cups of fresh breadcrumbs (or packet)
• 1 egg, lightly beaten
• Olive oil to lightly fry

Method

Step 1

Boil the potatoes in water until tender. Drain, and mash together with the milk and butter. Set aside to cool -

Step 2

(Optional) gently sauté the peas and carrot until soft -

Step 3

Flake the salmon in a bowl, add the peas, carrot and mashed potato. Divide into small (2tbs sized) patties and place in the fridge for around an hour -

Step 4

Set up the flour, egg, and crumbs in three bowls. Dust each patty with flour, then dip into egg and then breadcrumbs -

Step 5

Heat the oil in a frypan over medium. Cook the patties for around 3 minutes on each side, blot using paper towel to remove excess oil -