Fish Cakes

Fish Cakes

Fish Cakes

Allergens: fish, milk


Ingredients (to serve 10 children)

1300g mashed potato (may contain milk)

500g tinned sardines, red salmon or tuna (fish)

200g half fat cheddar cheese (contains milk)

200g tinned sweetcorn

100g lettuce

100g salad tomatoes



  • Hand washing bowl
  • 5 aprons, hairbands and blue plasters
  • Clean tea towel and kitchen roll
  • Table spray (water with a small drop of washing up liquid)
  • 1 x weighing scale
  • 2 x desert spoons
  • 10 bowls
  • 1 baking tray
  • Plates, knives and forks



  1. Assemble all your ingredients, equipment and instructions ready for the children
  2. Health & Safety: ensure that all the chefs tied their hair back, washed their hands, put on an apron, covered cuts with a blue plaster.
  3. Child 1 spray the table, child 2 dry the table with a kitchen towel
  4. Portion the fish and ask the children to break it up with a fork in their bowls
  5. Weigh and add the mashed potato, asking the children to mix it in well
  6. Using their hands, each child can make small 2 patties and place on a baking tray, top with a sprinkling of grated cheese
  7. Bake at 180℃ until the cheese is melted on top
  8. Children can assist in preparing a cold salad and serving with the fish cakes
  9. As an alternative, some children may prefer jacket potatoes and fish mixed with a small amount of mayonnaise


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