Little salmon and potato cakes
- Age: 10–12 months (Self-feeding)
- Texture: Finger food
- Prep: 8 min
- Cook: 18 min
- Makes: 8 small cakes
Ingredients
- 80 g skinless salmon fillet
- 1 potato
- 1 egg
- 2 tbsp fine oats
- 1 tbsp olive oil
Contains: Fish, Egg, Wheat
Method
- Peel, dice and steam the potato 12 minutes; add the salmon for the last 8. Mash the potato; flake the salmon and check twice for bones.
- Mix with the egg and oats. 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: Oily fish in a shape that gets picked up. Make a batch and freeze them flat.
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