These tasty salmon fish cakes are easy to make and you can get the kids involved in the preparation. Perfect as a baby led weaning meal, we have also included some roasted vegetables to serve; feel free to serve it with anything you want.
Cook time: 1 hour
Makes: 8 fishcakes
Ingredients
Cook time: 1 hour
Makes: 8 fishcakes
Ingredients
For the roasted vegetables
About 500g mixed root vegetables such as carrots, parsnips, potatoes and sweet potatoes
2 tbsp rapeseed oil
For the fish cakes
2 medium potatoes (about 400g), peeled and cubed
15g unsalted butter
2 tin canned red salmon, drained (about 420g)
½ small onion, roughly chopped
2 spring onion, roughly chopped
2 tablespoons tomato ketchup
pepper
flour for coating
1 egg, lightly beaten
75g breadcrumbs
oil for frying
Method
Method
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Preheat your oven to 190°C.
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Peel the root vegetable and cut into fat fingers. Remove the core from the parsnip.
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Place the vegetables in a roasting dish and toss with the oil. Roast for about 1 hour, giving the vegetables a stir halfway through.
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For the fish cakes, steam potatoes for about 15 minutes until soft. Mash with the butter. Set aside to cool.
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Flake the salmon and carefully remove any bones. Mix with the mashed potato, onion, spring onions, tomato ketchup and pepper.
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Divide the mixture into eight fishcakes. Coat in flour, dip into the egg and then coat in breadcrumbs.
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Heat the oil in a large frying pan and fry the fish cakes for 3-4 minutes on both sides until golden.
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Serve with your roasted root vegetables.
Weaning and Storage
6 months+ - Introduce as a finger food for baby to pick up and self feed. Add dips such as Stuffed Peppers to increase variety.
