When it comes to weaning your baby it can be hard to think of new ideas, especially with finger foods. Current UK guidelines say you should introduce food into your baby’s diet around 6 months. You will be amazed at how quickly your baby learns to hold food for themselves and get some of it in their mouth! Whether your baby has teeth or not, these oven-baked tuna fish cakes work really well. They don’t contain any salt but are full of things your baby needs – tuna fish, peas, carrots and potato. To give the fish cakes a bit more flavour, we’ve grated in some lemon zest too.
- 1 tin tuna fish in spring water
- 250g potatoes, peeled & cubed
- 1 carrot, peeled & finely
- 2 handfuls of frozen peas
- 1 tsp finely-grated lemon zest
- 1 egg, beaten
- Plain flour
- 1 tbsp olive oil
Preheat the oven to 190°C/375°F/Gas Mark 5.
Cook your potatoes and carrots in boiling water until soft. Drain, mash and set aside.
Cook your frozen peas in boiling water for 4 minutes, drain, reserving a little of the water and blitz with a hand blender. Add to the potatoes.
Flake in the tuna and lemon zest and stir well to combine. Leave in the fridge to cool completely.
Arrange 3 bowls, each with the egg, flour and breadcrumbs ready to coat the fish cakes.
Take a tablespoon, scoop some of the fish cake mixture onto it and shape into a small patty. Coat in flour, shaking off any excess, before dipping in egg and then breadcrumbs. Lay on a non-stick baking tray.
Repeat with all of your mixture and then brush the top of each fishcake with a little olive oil.
Bake in the oven for 25-30 minutes until the fishcakes are crunchy and golden. Leave to cool before serving.
You can freeze the uncooked patties and defrost as and when needed.