Pesto Crumb Fish Cakes

Pesto Crumb Fish Cakes

I love when a recipe comes together out of leftovers; there is simply nothing that makes a mum happier than a delicious dish that appears out of thin air. This, I'm delighted to say, is exactly how we came to make our Pesto Crumb Fish Cakes this week. We had some leftover mash potato, some leftover pesto breadcrumbs from our Tomato Mozarella & Pesto Chicken and, after popping a couple of extra salmon fillets into cook with the salmon we were having for dinner the night before, all our ingredients (bar a dash of lemon juice and zest) were ready to go!

I always feel so good when I'm using leftovers (don't you?) as I hate waste, and I also feel (just for a moment) like an organised, I'm-nailing-it kind of mummy!

These fishcakes will also make you start to think it's Spring - it's March, so we should be starting to feel some warmth, maybe! They make for a fresh dinner, perfect for little fingers or if you're doing baby-led weaning, but once cooked they can also be placed in lunch boxes for a quick meal on the run (for little and big tummies alike).

With all the ingredients ready the fish cakes are super easy to prepare and definitely something for Clean Little Tummies to get involved with. You can make them as big or small as you like depending on the size of the tummies you're feeding. You can prepare them in advance and leave them covered in the fridge ready to pop in the oven when you're home from the school run, work, swimming, dancing...need I go on? If you want to use a different fish then a white fish or tuna work well too.

You will need

A portion of leftover mash potato - about 250g

250g fish fillets cooked & flaked-I used 2 skinned, cooked salmon fillets

a handful of baby spinach leaves, chopped

zest and juice of a lemon

50g pesto breadcrumbs (mix breadcrumbs with some pesto-Click here for our pesto recipe

1 egg, beaten


Pre heat the oven to 200C Fan-forced 

Place the mash potato, fish, baby spinach & lemon juice in a bowl. Mix well.

Take small amounts of the mixture and shape into small patties

Dip each fishcake into the beaten egg and then roll it in the breadcrumbs so that it is coated all over.

Place on a lined baking tray and bake for 10-15 minutes turning half way until golden brown and hot throughout.

Serve with green vegetables or a salad - a perfect Springtime dinner or light lunch.


Lots of Love

Caroline & The Clean Little Tummies 




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