Salmon Fish Cakes with Avocado and Yogurt & Lime Dressing
Oily fish is an important part of your babies diet as it is high in protein, vitamins and minerals but more importantly because it contains a high amount of omega-3 fatty acids.
These little fish cakes from the newly released Baby Led Feeding Cookbook are an ideal way to introduce your baby to fish. They are really soft, full of nutritious goodness and the perfect shape for those little hands. Oscar has been eating these since he was only 6 months old and he loves them! Although sometimes these days he proclaims ‘I no like salmon’ until I say just try and then he’s back munching away like normal.
My top tip with this recipe is to make a triple batch, cook them and freeze into freezer bags. They are so great for busy days when you want a healthy meal for your baby or to bring along when you are out and about as they hold their shape so little or no mess (obviously without the sauce).
24 mini fish cakes
For the Fish Cakes
250g raw salmon fillet, roughly chopped
1 small onion, roughly chopped
black pepper, to season
1/2 teaspoon paprika
2 tablespoons rapeseed oil, for frying
For the dressing
4 tablespoons Greek yogurt
1 teaspoon maple syrup
1/2 lime, juice only
1 avocado, chopped, to serve
- Add the salmon and onion to a food processor and process until it becomes a paste. Add in the egg, breadcrumbs, pepper and paprika and mix well.
- Spoon a heaped tablespoon of the mixture at a time into your hand and shape into small baby-sized fishcakes.
- Heat the oil on a frying pan and gently fry both sides of the cakes until golden and cooked through.
- To make the dressing, place all the ingredients in a bowl and stir well.
- Serve the fishcakes with dressing and chopped avocado on the side.
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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