Charlotte Stirling-Reed’s Salmon Fishcakes for Baby
Looking for inspiration for your little one’s meal times? Today we’re sharing another wonderful recipe from registered nutrition consultant Charlotte Stirling-Reed. These delicious Salmon Fishcakes will go down a hit at mealtimes plus they’re great for freezing ahead of time, making for a quick meal when you’ve had a hectic day!
Ingredients: Makes around 8 larger fishcakes or 12 smaller ones
- 360g potatoes
- 120g fresh salmon (roughly 1 fillet)
- 1 very small handful of fresh spinach leaves, diced thoroughly
- 1 large handful of frozen peas
- 1 large tablespoon of sweet corn
- 60g of mozzarella cheese
- 1 egg, beaten
- 1-2 slices of wholegrain bread, blended into breadcrumbs
Peel and chop the potatoes and add them to a pan to boil for around 12 minutes
Add the salmon fillet to some tin foil and bake in the oven for around 12 minutes (200℃) or until the salmon is cooked all the way though.
Defrost the peas in some boiled water and drain well
Pop the bread into a blender and blend until you have fine breadcrumbs.
Once the potatoes are cooked, drain them really well and pat them down with some kitchen roll to remove any excess water. Add them to a large bowl and tear up the mozzarella and add to the bowl too.
Mash well with a potato masher.
Remove the fish from the oven, check that it’s around 60℃ and is thoroughly cooked. Remove any bones, gristle and the skin and add it into the potato mash in flakes. Add the spinach, peas, sweet corn and egg, leaving a little of the egg for later and mix well.
Form into little round cakes and dip each one in some breadcrumbs for a coating.
At this stage you can freeze some of the fishcakes or pop some of them in the fridge for later.
If baking right away, lay them on a foil lined or greased baking tray and brush each side with a little of the leftover egg (or you can use some oil).
Pop in the oven for 30minutes, turn the fishcakes half way.
For more of Charlotte’s tips, advice and recipes visit: www.srnutrition.co.uk
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