I am a big fan of making food so it lasts several days. Very often I have one or two ingredients leftover and I like putting them to use by making something quick and simple. These cakes are a good example of this practice: I used the leftover salmon and mashed potatoes from the dinner before.
If you are just starting with Baby Led Weaning, if you don’t have any family seafood allergies, I would say you should introduce fish early. My pediatrician recommended we started right from the beginning so Soren tasted salmon when he was 6.5 months and has really been liking it since. My mom friends start around 7-8 months. Whatever you feel comfortable with.
Theses little cakes are ideal for a play date meal or for traveling. They are easy to handle for you and for the baby avoiding major mess like with other foods.
INGREDIENTS:
METHOD:
- 1 cup of mashed potatoes or 1 large boiled potato (cooled and grated)
- 1 cup of cooked salmon
- 1 small zucchini (grated)
- 1 egg
- Optional: dill or parsley or both
- If not using leftovers like us, bake salmon at 350F for 15-20 minutes, depending on the size of the piece. Cool. Separate into chunks watching out for the bones.
- Grate 1 medium zucchini, squeeze excess water. Finely chop some dill and parsley (I really like the combination of two together). If not using leftover mashed potatoes, grate one cooked potato.
- Combine all the ingredients in a bowl. Add salt and pepper if cooking for kids over one. You don't need much salt: the fishcakes are pretty flavorful because of salmon and the herbs.
- Pan fry on a medium heat flipping once or twice. I use coconut oil but if the taste bothers you (salmon and coconut, eeeek for some), you can use any frying oil.
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