Salmon Fish Cakes with Avocado and Yogurt & Lime Dressing
These delicious baby led weaning fish cakes with avocado and mint yogurt dip are a perfect baby lunch recipe packed with Omega-3s and full of vitamins.
Ingredients
For the Fish Cakes
- 250 g raw salmon fillet roughly chopped
- 1 small onion roughly chopped
- 1 egg
- 60 g breadcrumbs
- black pepper to season
- ½ teaspoon paprika
- 2 tablespoons rapeseed oil for frying
For the dressing
- 4 tablespoons Greek yogurt
- 1 teaspoon maple syrup
- ½ lime juice only
- 1 avocado chopped, to serve
Method
- 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.
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