Little cod fishcakes
- Age: 10–12 months (Self-feeding)
- Texture: Finger food
- Prep: 10 min
- Cook: 18 min
- Makes: 8 fishcakes
Ingredients
- 100 g skinless cod fillet
- 1 potato
- 1 egg
- 3 tbsp breadcrumbs
- a few chives, snipped
- 1 tbsp olive oil
Contains: Fish, Egg, Wheat
Method
- Steam the diced potato 12 minutes and the cod for the last 6; mash the potato, flake the fish and check twice for bones.
- Mix with the egg, breadcrumbs and chives. Shape into small flat cakes.
- Cook in the oil 3 minutes a side until golden. Cool.
Safety: Check for bones by hand, not by eye, and do it twice. Cool fully before handing over — the inside stays hot much longer than the outside.
Storage: Fridge 2 days, freezer 1 month.
Tip: White fish in a shape that gets picked up. Freeze flat between paper.
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