Mini Salmon Fishcakes

These nutritious little fishcakes, from the book ‘The Baby-Led Feeding Cookbook’ by Aileen Cox Blundell, are a great way to introduce salmon to your baby. They are great to keep in your freezer stash so you have healthy lunches ready for those busier days.

Ingredients

• 250g Raw salmon fillet, roughly chopped
• 1 Small onion, roughly chopped
• 1 Egg
• 60g Breadcrumbs
• Black pepper, to season
• 1/2 tsp paprika
• 2 tbsp rapeseed oil, for frying

Method

1. Add the salmon and onion to a food processor and process until it becomes a paste.

2. Add in the egg, breadcrumbs, pepper and paprika and mix well. 

3. Spoon a heaped tablespoon of the mixture at a time into your hands and shape into small baby-sized fishcakes. 

4. Heat the oil in a frying pan and gently fry both sides of the cakes until golden and cooked through.

5. Pop onto kitchen roll and allow to cool for a few minutes and serve whilst still warm. 

We have served ours with some zingy avo mash (lime juice, pepper and mashed avocado) and a ribbon salad to add some new textures and flavours. 

Enjoy!