Baby led weaning Thai Fish Cakes – Yummy baby finger foods
A delicious recipe for your baby that is quick, easy to make and super delicious too. These fish cakes are perfect for baby led weaning and also make a great baby finger food recipe too.
Fish cakes are a great way of getting your children to eat fish. You can switch up the type of fish too. I’ve used tuna and salmon and both were delicious. I usually tend to buy whatever fish is on offer which is great! Then make up a ginormous batch and freeze for busy days, or just lazy days.
Worried about fish and bones?
Honestly, don’t be! I ask my local fish monger in Dunnes Stores to take all the bones out and he does it SUPER quickly! It totally puts my mind at ease when giving it to my baby. With hake and cod you can also feel bones with your fingers too, so just have a feel and remove any you find.
2 large hake fillets (de-boned) (you can also use a different fish)
Large handful fresh coriander
2 tablespoons flour of your choice (I used buckwheat)
15 or so green beans
Breadcrumbs of your choice (I used Dunnes Stores ABC Brown Bread)
2 tablespoons greek yogurt
Juice 1/4 lime
Parsley to garnish
How to make it...
Heat rapeseed oil in a frying pan, add the onions and fry until golden. Crush in the garlic and fry for a further 2 minutes until cooked.
Pour onion mixture into a food processor along with the lime, spices, fish, egg and coriander.
Blend until the mixture is smooth and broken up then pour into a large bowl along with the flour.
Slice the green beans finely then add to the mixture and stir well.
Form into small fishcakes, then roll in the breadcrumbs. Repeat until the entire mixture is used up.
Fry in a little rapeseed oil until golden both sides and cooked through.
Serve with a little greek yogurt mixed with lime juice and sprinkle over parsley to garnish.
HELPFUL TIP - Freezing
Make the mixture ahead and freeze when you have the fishcakes breaded. Place a little parchment paper in between each one to prevent sticking then freeze. When you want to use, defrost, then fry on the pan.