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!
Equipment
- non stick skillet
Ingredients
- 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
Instructions
- 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.
Notes
Courtesy of The Parents’ Guide to Baby-led Weaning: Skip the Purees and Go Straight to Solids! by Jennifer House © 2017 www.robertrose.ca Available where books are sold.