Super Healthy Salmon Fish Cakes 

I seem to talk about eating for myself or younger children a lot but I have yet to mention what my 8 month old eats. Weaning the first time round was confusing and actually quite scary! I didn’t have a clue what I was supposed to cook or what I had to feed a baby, but now I am confident to share with you what I do.

My baby is Edwin, he is nearly 8 months old. Up until now he has been having jars of baby food suitable for his age. Don’t feel bad about giving them jars of food. Any one that says they make their own separate food for them every day is a liar or super mum, we don’t need these kind of patents in our lives so ditch them! Every baby is different when it comes to weaning, they aren’t always ready for the next stage at the age it states. So just be patient and contact your health visitor if you have any worries.

We are at the finger food and textured food stage. It’s so hard to cook things that every one will eat and enjoy. Adults seem to want more flavour, toddlers need nutritional food and babies need healthy, salt free, soft but still able to pick up with their hands. It is hard work!

These fish cakes are cheap, healthy, full of good stuff and still taste great.

Makes 6


 350g salmon, fresh or tinned 

2 tbsp low fat mayonnaise 

2 tsp coriander

2 large potatoes, peeled and cubed 

50g bread crumbs or crushed crackers

2 tsp lemon juice 

1 egg whisked (if needed)

2 tbsp plain flour

  1. Boil potatoes in a pan of water until soft. Drain, mash well and put to one side to cool.
  2. Preheat oven to 200C. In a bowl mix all ingredients together apart from the egg. If the mixture is too dry, stir in the egg.
  3. Make into six equal balls and flatten into cakes. Place on a baking tray. Cook for 25-30 minutes, turn over half way through cooking.


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