These little cakes are ideal for a play-date meal or for traveling. Baby Led Weaning appropriate from 7-8 months provided you don't have seafood allergies in the family.
Ingredients
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
Instructions
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.
Recipe by Soren's Purple Plate at https://sorenspurpleplate.com/potato-salmon-zucchini-cakes/