I’m really not a very good meal planner, I must admit. I do my best to come up with 4-6 recipes for the week, make a list for food shopping and then execute. What usually happens is that I make a list every other week and don’t always end up making all the meals on my list. What happens even more often is that I cheat the recipes.
Let’s take these fish cakes for example.
I saw the recipe and thought that it was absolutely spectacular. I immediately thought of my little toddler who is becoming pickier about eating by the meal. However, I do know that she will eat almost anything that is mixed with eggs and breading, so this would be perfect.
What I ended up making were salmon and mahi mahi fish cakes with very few ingredients that I had on hand.
I realize that I’m missing out on all the flavors, but I must say that mine turned out both flavorful and super simple, especially for a mama with an active little toddler.
The best part about this recipe is that I cooked the fish one evening (after P went to bed) and make these the following evening. Both tasks took almost no time and didn’t really require a lot of attention from me.
Was this a win? Peanut absolutely loved them! She was skeptical at first, eye balling them but when I started eating mine, I saw her perk up and regard the fish cakes with renewed interest. I offered her a forkful (she will eat almost anything if she gets to touch the “adult” forks) and after a couple of bites, she gobbled up her own as well.
- Fish of your choice (I used one salmon steak and one mahi mahi steak, both frozen)
- A couple tablespoons of mayo
- 1.5 tablespoons whole wheat floor
- 2 eggs
- Salt & Pepper
- Olive oil for frying
- Bake the fish (about 15 minutes) and let it cool completely (I did this one night 1)
- Break up the fish and mix in the rest of ingredients (use half of the lime for zest and juice, save the second half for dipping).
- Form fish cakes and leave in the fridge for another 10 or so minutes.
- Heat up the olive oil (I set my stove top to 4/6) and fry the fish cakes about 5 minutes on each side.
- Serve warm
- (I used some more mayo mixed with the other half of the lime for dipping sauce)