Salmon Fish Cakes for Baby
Fish cakes are a great starter food for baby-led weaners. Salmon is high in protein, a source of iron and one of the best sources of omega-3 fats. The fish cakes are also easy to grasp and nice and soft for those tooth-less eaters!
Prep Time 15 minutes mins
Resting Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
213 g salmon, drained, skin and large bones removed 1 can or leftover cooked salmon 1 cup mashed potatoes 1/4 cup finely chopped green onion 1/4 cup finely chopped red bell pepper 3 Tbsp chopped fresh dill 3 Tbsp milk 1 large egg, beaten salt & pepper non-stick 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.