There’s just one word to sum up this recipe dee..licious!
Quick and easy to make – but full of flavour and vitamins for baby – these wonderful fish cakes are great for babies who are feeding themselves.
They are fairly easy to pick up (make sure they’ve cooled sufficiently first!) and have a nice soft texture!
This recipe yields quite a few portions (we usually get around 14 cakes), so we recommend making the mixture up – dividing it into portions – then freezing them BEFORE cooking if you’d like to save some for another day.
Learn more about introducing tuna to your baby, and how often it’s safe for him to eat it
For Baby’s Tuna Cakes with Sweet Potato You Will Need…
8 oz (1 cup) canned light tuna (drained)
1 medium sweet potato, diced
1 small white potato, diced
4 spring onions (green onions or scallions), chopped
1 tsp dried tarragon
1 tbsp unsalted butter
whole wheat bread crumbs
Steam the potato dice until tender.
Mash roughly, incorporating the tuna, onions, tarragon and butter. If the mixture is particularly ‘stodgy’, add a little milk.
Form into bite-size fish cakes and coat with the bread crumbs.
Heat the olive oil in a pan and cook until golden and firm.
These are yummy served with a pretend ‘mayonnaise’ of avocado mashed with a little milk!
More fishy finger foods…
Natalie
Thursday 30th of March 2017
Hi how long do you cook these for and can you cook from frozen? Thanks
Christine
Friday 31st of March 2017
Since all the ingredients are pre-cooked, it's simply a matter of cooking until golden and firm. We didn't include a time, as this can vary a bit - they should only take a few minutes :) We'd recommend thawing before cooking.
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