Filed Under: Baby Food, Fish, Potatoes

Tasty Fish Cakes

Everybody loves these Tasty Fish Cakes.They’re a great way to serve salmon, even for those who aren’t big fans, the flavour is mild with potatoes in it.

September 22nd, 2017

From The Parents' Guide to Baby-Led Weaning: With 125 Recipes , by Jennifer House RD BSc MSc 

My whole family loves these Tasty Fish Cakes. They’re a great way to serve salmon, even for those who aren’t big fans, as the flavor is mild when mixed with the potatoes.
  • 1 can (71⁄2 oz/213 g) salmon, drained, skin and large bones removed (or 6 oz/175 g leftover cooked salmon)
  • 1 cup- puréed or mashed potatoes- 250 mL
  • 1⁄4 cup- finely chopped green onion- 60 mL
  • 1⁄4 cup- finely chopped red bell pepper- 60 mL
  • 3 tbsp - chopped fresh dill- 45 mL
  • 3 tbsp- milk- 45 mL
  • Salt and freshly ground black pepper
  • 1 large egg, beaten
  • Nonstick cooking spray
  1. In a medium bowl, combine salmon, potatoes, green onion, red pepper, dill and milk. Season to taste with salt and pepper. Gently stir in egg. Form mixture into four 3⁄4-inch (2 cm) thick cakes. Cover and refrigerate for at least 30 minutes or overnight to let flavour develop.

  2. Heat a large nonstick skillet over medium heat. Spray with cooking spray. Add fish cakes and cook for about 2 minutes per side or until browned on both sides and hot in the center.

Tasty Fish Cakes

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