September 22nd, 2017
From The Parents' Guide to Baby-Led Weaning: With 125 Recipes , by Jennifer House RD BSc MSc
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.
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.