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Crunchy herby fish cakes
Freezer friendly, kid friendly, yummy super duper fish cakes! Easy to make, get the kids involved! Quinoa and panko crumb.
5
from
24
votes
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Course:
Cooking with Kids
Cuisine:
Modern Australian
Prep Time:
15
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
30
Calories:
106
kcal
Author:
Kylie
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Ingredients
▢
500
grams
white fish
I used deep sea bream
▢
2
tbsps
chopped dill
▢
2
tbsps
chopped parsley
▢
500
grams
of cooked mashed potato
▢
2
spring onions
sliced
▢
1
cup
flour
▢
2
eggs
▢
1
cup
water
▢
1.5
cups
quinoa flakes
▢
1.5
cups
panko crumbs
▢
Olive oil
Instructions
Put the fish in the food processor with the herbs, spring onions and mashed potato.
Blitz until it forms a paste.
Roll into little logs and refrigerate on a baking tray for 20 minutes.
Roll in flour.
Combine the eggs with the water and whisk well.
Mix the quinoa flakes and panko crumbs together in a bowl.
Dip the logs into the eggs then into the crumb mixture.
Coat the bottom of your frypan with olive oil.
Heat over a medium/high heat.
Cook the fishcakes until golden on all sides.
(Freeze before cooking. Bake from frozen at 180 degrees for 30 minutes.)
Nutritional Information
Serving:
1
piece
|
Calories:
106
kcal
|
Carbohydrates:
12
g
|
Protein:
7
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
26
mg
|
Sodium:
113
mg
|
Fiber:
1
g
|
Sugar:
1
g
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