Salmon and Kale Fish Cakes Parsnip Crisps

SERVES 2

READY IN 45 MINUTES

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Fish cakes are surprisingly easy to make and so satisfying to get right! I think I’ve nailed it with these Salmon and Kale Fish Cakes, and the Parsnip Chips make it feel like a real treat.

This is my favourite kind of food right now because I can make a baby-friendly version of it without salt or dressing for Shay, who is now seven months old and a very enthusiastic eater. He loves fish cakes because they’re easy for his little hands to grab, and super tasty. I love it that I’m feeding him the kind of nourishing good food that I enjoy, and I adore eating together as a family – though I’m less keen on clearing up afterwards!

The Recipe

Ingredients

6 new potatoes

2 parsnips

2 salmon fillets

2 tbsp chopped parsley

2 handfuls chopped kale

sea salt and pepper

1 crushed garlic clove

olive oil

1 broccoli head

For the dressing:

2 tbsp olive oil

2 tbsp tahini

1 tbsp water

1 tsp grated ginger

1 tsp tamari

1 tbsp nutritional yeast

Directions

Heat the oven to 200°C / 400°F / gas mark 6, and boil a kettle.

Slice the potatoes in half and boil for 20 minutes until cooked through.

Cut the parsnips into chips, drizzle over some olive oil and season with salt, place in a roasting tray and pop in the oven for 25-30mins until golden and cooked through.

Steam the salmon for 10 minutes until cooked through.

Mash the potatoes, salmon, parsley and one handful of kale with a pinch of salt and the garlic. Roll into patties, drizzle with olive oil and bake in the oven for 10 minutes until golden on the outside.

While that’s cooking, steam the broccoli and the other handful of kale.

Mix the dressing ingredients together.

Serve your fish cakes with the parsnip chips and lots of lovely tahini dressing.