Little Lake Clouds of Potato, Salmon and Peas
Soft baked patties made with mashed potato, flaky salmon, and sweet peas, tender inside and lightly golden outside. They are easy to hold and designed as a fun kid-friendly meal.
Ingredients
- 400 g potato, peeled and diced (for cocer and machacar)
- 180 g skinless salmon fillet (without espinas)
- 80 g peas (fresh or congelados)
- 50 g shredded cheddar cheese (grated fino)
- 1 unit egg (lightly beaten)
- 35 g breadcrumbs (more a poco extra si hace falta ajustar the mezcla)
- 10 ml olive oil (for brush)
- 1 g garlic powder (optional, suave)
- 2 g salt (ajustar to taste)
- 0.5 g black pepper (a pinch)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 200 °C / 400 °F and line a baking tray with parchment paper or lightly brush it with some of the olive oil.
- 2
2. Place the potato in a pot with enough water and cook for 12 to 15 minutes, until very tender. Drain well and mash the potato into a thick puree with no large lumps.
- 3
3. While the potato cooks, cook the salmon fillet. You can bake it at 200 °C / 400 °F for 10 to 12 minutes or steam it until fully cooked. Let it cool slightly, then flake it and check carefully for bones.
- 4
4. Cook the peas in boiling water for 2 to 3 minutes. Drain them and lightly mash with a fork so they blend better into the mixture.
- 5
5. In a large bowl, combine the mashed potato, flaked salmon, peas, shredded cheddar cheese, egg, breadcrumbs, garlic powder, salt, and black pepper. Mix until you have a soft, workable dough. If it feels too wet, add a little more breadcrumbs.
- 6
6. Divide the mixture into 8 portions and shape small cloud-like patties with your hands. Place them on the tray and brush the tops with the remaining olive oil.
- 7
7. Bake at 200 °C / 400 °F for 16 to 18 minutes, carefully turning halfway through, until the little clouds are set and lightly golden on both sides.
- 8
8. Let them rest for 5 minutes before serving so they firm up slightly. Serve warm.
Chef tips
For a softer texture for younger children, mash the peas well and finely flake the salmon. You can also make smaller pieces for little hands.
Substitutions
You can use mild mozzarella instead of cheddar. Salmon can be replaced with cooked trout. For a gluten-free version, use gluten-free breadcrumbs.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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