Epic ‘melt-in-the-middle’ cheesy salmon and cod fishcakes that kids will love

Fishcakes may be something that you pick up from the supermarket or local takeaway, but why not make them at home too? Besides being something different to try your hand at, making fishcakes from scratch gives you the opportunity to see every ingredient that you’re putting into the final product.

If you’re wanting to give it a go, these melt-in-the-middle salmon and cod fishcakes are bursting with flavour and their hidden gooey inside will have kids wanting more. Using Maris Piper potatoes, skinless cod and salmon fillets as well as a hint of nutmeg and parsley, these fishcakes will make your dinner times something to remember.

Melt-in-the-middle salmon and cod fishcakes

Serves 4

These melt in the middle salmon and cod fishcake are great for all of the family
(Image: Ola Smit)

Ingredients

500g Maris Piper potatoes, peeled and cut into pieces

300g skinless cod fillet

120g skinless salmon fillet

Pinch of freshly grated nutmeg

2 tbsp milk

Handful of fresh flat-leaf parsley, finely chopped

Zest of 1 lemon

3 tbsp wholemeal flour

2 eggs, beaten

100g fresh breadcrumbs

2 tbsp extra virgin olive oil

For the sauce

1 tbsp wholemeal flour

1 tbsp butter

300ml milk

50g Cheddar cheese, grated

1 tsp Dijon mustard

Sea salt and black pepper

Unprocess Your Life by Rob Hobson is available now

Method

Make the sauce at least 2 hours in advance, so it has time to freeze. Put the flour and butter into a small saucepan set over a low heat and stir to make a paste. Slowly pour the milk into the pan and whisk until a smooth sauce forms. Keep whisking for a further 5 minutes until the sauce thickens. Remove the pan from the heat then stir in the cheese and mustard. Season with a little salt and pepper. Divide the mixture evenly between 4 silicone cupcake cases then place in the freezer for at least 2 hours. Boil the potatoes in a large saucepan of salted water for about 15 minutes until tender, then remove with a slotted spoon and leave to dry. Place the fish in the same pan of water and poach for 5-6 minutes until cooked. Remove and once cool flake the fish into chunks. Transfer the potatoes to a clean pan. Add the nutmeg and milk then mash until smooth. Now add the fish, parsley and lemon zest and fold together. Divide the fishcake mixture into 4 balls and make a well in the centre of each. Take the frozen sauce out of the freezer and push one frozen disc into each of the fishcakes, then shape the potato mixture around it. Place on parchment paper and put in the freezer for 20 minutes. Coat each fishcake in flour, then dip in the egg and then the breadcrumbs to cover. Preheat the oven to 200°C/ 180°C fan/gas mark 6. Heat the oil in a non-stick frying pan over a medium heat, then cook the fishcakes on each side for 3 minutes until browned. Transfer to a baking sheet and cook in the oven for 15 minutes until the centres are hot. Serve with salad, peas or fine green beans.

Extracted from Unprocess Your Life by Rob Hobson, available now (Thorsons, £18.99, paperback). @robhobsonnutritionist; robhobson.co.uk

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