Salmon is so good for children but it’s not the easiest thing to get them to eat so this recipe is a great, quick and easy way to hide such a healthy food. Like many of my recipes I make good use of my microwave! It’s also great as can be adapted to suit spoon fed or children who can feed themselves.

1 salmon fillet

2 small sweet potatoes

Cup of grated cheese

5 florets of broccoli

1 beaten egg (or egg replacer if there is an allergy) NOTE: Egg is for fishcakes only

Put salmon into a microwave safe bowl with 100ml milk and cover with clingfilm. Cook in microwave for 4 minutes. Cook sweet potatoes in microwave then scoop potato out and mash. Cook broccoli in microwave then chop it finely. Mash all the ingredients together with a bit of the milk from the salmon.

For Mash:  

This mixture can be used as is. It can also be frozen in portions and easily defrosted as and when needed.

For Fishcakes:

Add the egg into the mixture and mix well. Shape into patties and place on a non stick baking sheet (or greased foil / baking paper) and cook for 20 minutes on 180 C turning half way until firm and brown on the outside. Can be frozen once cooked by wrapping each fishcake in clingfilm.