These family-friendly fishcakes are suitable from 6 months and have been one of very few hits with my picky little one. You can mix up the recipe too by adding whatever veggies you have, squashed peas are a perfect addition. The recipe makes roughly 30 little fish cakes but it depends on the size of your potato.

Method

Name: Baby Friendly Fishcakes
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 30 servings

Set oven to 150C. Peel the sweet potato and chop it into large chunks. Deseed the pepper and cut into quarters. Place the vegetables in a roasting dish and cover with some of the oil. Then roast for 20 minutes.
Remove the skin from the fish and discard. Add the fish to the roasting dish and return to the oven for a further 20 minutes
She the oven to 180C. Using a potato masher mix together the potato and pepper. Flake the fish into the potatoes and pepper then mix in the egg.
Cover a baking tray with greaseproof paper. With a teaspoon put dots (or sticks if you prefer for baby-led weaning) of the mixture across the tray a centimetre to so apart.
Bake for 15-20 minutes and serve once cooled a title. This recipe will make lots so you can store in the fridge for 5 days or the freezer for 3 months. The NHS recommends only 2 portions of fish per week.

Sign up for a Friday treat

Join our news letter for recipes and tips as well as news from the week

Food
From Ashley

Baby Friendly Fishcakes

Prep Time:

Cook Time:

Serves:

Cost:

Baby Friendly Fishcakes

Prep Time:

Cook Time:

Serves:

Cost:

Ingredients

Method

Sign up for a Friday treat

Share this article:

Hot Right Now

Food From Ashley