Salmon fishcakes
  • 415g tinned salmon
  • 8-10 small potatoes
  • 2 spring onions
  • 200g sweetcorn
  • 1 egg
  • 2 slices wholemeal bread
  1. Peel and halve the potatoes and place in cold water, bring to the boil and cook for about 15 minutes until tender.
  2. Meanwhile place spring onions, salmon and sweetcorn in a blender and blend until a rough texture (adapt this to suit your baby’s tolerance to lumpy or textured food). Stir the egg through the salmon mixture and then empty the mixture into a mixing bowl.
  3. Separately blend the slices of bread into breadcrumbs and place in a bowl.
  4. Once the potatoes are cooked add them to the salmon mixture and crush with a potato masher mixing altogether. Make the fishcake mixture into patties – 1 tbsp is about right for babies and toddlers.
  5. Coat the patties in breadcrumbs and fry in hot oil, a couple of centimeters deep so it covers half the pattie. If you drop a couple of bread crumbs into the oil you’ll know it’s hot enough when they start to sizzle.
  6. Fry for 4 minutes on each side being careful not to burn them. You can place in a warm oven while you fry the rest.
  7. If you are making larger patties once browned on each side cook at 150 ‘C for 8-10 minutes until hot through.
Recipe by Munch at