Masala fishcake recipe

This fishcake recipe is easy to make and contains a few easily accessible ingredients.

Before becoming a parent, Friday nights in our household was fish & chips night. Those days are over but on the odd occasion, we still fancy some fish and chips I always rustle up this fishcake recipe to go with chips and mushy peas.

At a young age I loved fishcakes but growing older, the impact that ultra-processed foods have on our bodies is more and more evident. That is why I experimented and created this recipe and added masala to make it extra tasty.

Also check out my homemade tandoori chicken nuggets recipe!

Introducing fish

Fish can be a great source of nutrients such as protein and fatty Omega-3’s. Babies can start eating fish from 6 months of age; however, it is important to remember that fish is one of the top allergy foods. Some fishes can be high in mercury, so like I did, ensure you do your research and be entirely comfortable before experimenting with fish.

Masala fishcake recipe

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Ingredients

  

• 1 tin Tuna
• 1 Medium Potato
• 30 g Sweetcorn
• 30 g Peas
• 1/4 Onion
• 1/2 tsp Masala
• 1 slice Bread (I use wholemeal)
• 40 g Nachos (plain or lightly salted)

Instructions

 

• Preheat the oven to 180 degrees.
• Blend the bread to form breadcrumbs and then put into a bowl.
• Blend the onion, masala, sweetcorn and peas. Place into a separate bowl.
• Add the mashed potato to the mixture.
• Add the tuna flakes and mix well.
• Oil your hands and form a ball shape from a scoop of the mixture and flatten into a fishcake shape.
• Dip into the bowl of breadcrumbs and place into an oiled baking tray. Repeat until all the mixture is finished.
• Bake for 20-30 minutes, turning halfway through.

Notes

The nachos add a crunch to the fishcakes but are not necessary. You can simply leave these out if preferred. 

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