By nutritional therapist Christine Bailey

A popular family favourite – you can use either sweet potato or regular potato in this recipe. The addition of grated courgette is an easy way to cram more vegetables in your child’s diet. Salmon is a great source of omega-3 fats which are important for healthy brain function. You could use other fish in this recipe according to your child’s preferences. These fish cakes can either be grilled in the oven or lightly fried. Delicious served with coleslaw and steamed vegetables or salad.

(makes 8 fish cakes)

Ingredients:
250g sweet potatoes or potatoes (cooked, drained and mashed)
125g courgette, finely grated
350g Cooked salmon fillet, flaked
Pinch of sea salt
1 tbsp fresh parsley, finely chopped

For the coating:
60g gluten-free flour or cornflour for coating
2 eggs beaten with a pinch of salt
100g polenta (cornmeal)
Coconut oil or olive for frying (optional)

To serve: coleslaw, salad or steamed vegetables

Method:
Place the grated courgette in a tea towel or kitchen roll to absorb any excess liquid. Place in a large bowl with the mashed potato, flaked salmon, salt and parsley. Mix together with your hands. Shape the mixture into little fish cakes then place on a piece of greaseproof paper on a tray and chill in the fridge for firm up for 30 minutes.

Place the gluten-free flour or cornflour on a plate. Place the beaten egg in a shallow bowl and place the polenta on a separate plate.

Coat each fish cake in the flour then dip into the egg and coat in the polenta. These can be chilled again if wished until ready to cook.

Either heat a little coconut oil or olive oil in a pan and fry on each side for 3-4 minutes or place on a baking tray and grill for 5 minutes on each side until golden brown.

Serve with coleslaw and vegetables.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press,  Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website www.christinebailey.co.uk or follow her on Facebook and Twitter.