Fish cakes are a great starter food for baby-led weaners. The fish is high in protein, a source or iron and omega-3 fats. They are also easy to grasp and nice and soft for those tooth-less eaters!
My whole family loves these fish cakes. They’re a great way to serve salmon, even for those who aren’t big fans, as the flavor is mild when mixed with the potatoes.
If you're looking for more recipes the whole family will enjoy, check out my book "The Parents' Guide to Baby-led Weaning". It includes 25 recipes for if you're just beginning baby-led weaning, and 100 recipes for the whole family.
1 can (71⁄2 oz/213 g) salmon, drained, skin and large bones removed (or 6 oz/175 g leftover cooked salmon)
1 cup puréed or mashed potatoes 250 mL
1⁄4 cup finely chopped green onion 60 mL
1⁄4 cup finely chopped red bell pepper 60 mL
3 tbsp chopped fresh dill 45 mL
3 tbsp milk 45 mL
Salt and freshly ground black pepper
1 large egg, beaten 1
Nonstick cooking spray
In a medium bowl, combine salmon, potatoes, green onion, red pepper, dill and milk. Season to taste with salt and pepper. Gently stir in egg. Form mixture into four 3⁄4-inch (2 cm) thick cakes. Cover and refrigerate for at least 30 minutes or overnight to let flavor develop.
Heat a large nonstick skillet over medium heat. Spray with cooking spray. Add fish cakes and cook for about 2 minutes per side or until browned on both sides and hot in the center.
Makes 4 servings
Jennifer House is a Registered Dietitian, author & mom of 3. From Baby-led weaning to picky eating and meal planning, she helps you to make feeding your family easier.