This fishcake dish is another great finger food recipe for your weaning tot and one that has some really delicate spicing to introduce your little darling to some new, interesting flavours.
It uses tinned tuna too so is a really economical dish and makes enough for 3 fishcakes – two of which can be popped into the fridge or freezer for a later date.
Also these are really tasty and full of delicious flavour so they can be enjoyed by all of the family – just up the quantities.
I served here with some cooked carrot batons and baby corn but any vegetables you have will work – I just like to use a variety and introduce Bridget to as many different vegetables as possible to work out which she likes – so far most of them!
6 new potatoes
1 tin of tuna (I use John West No Drain in Spring Water)
1 tablespoon chopped parsley
1 tablespoon chopped coriander
2 spring onions
1 clove garlic
½ teaspoon turmeric
½ teaspoon garam masala
¼ teaspoon paprika
1 slice of brown or granary bread
Drizzle of oil (vegetable or rapeseed or something light in flavour)
Firstly place the new potatoes into the microwave and cook for 6 minutes – check they are cooked through – if not cook for a further minute or two.
In the meantime, finely slice the spring onions, coriander and parsley and mince the garlic and set aside for a moment.
Place the potatoes into a small bowl and use a fork to crush and mash – if they aren’t easy to crush add a tiny drizzle of oil. As with the Mexican Salmon Fishcakes you want the potatoes broken down but not turned into a smooth mash – it just helps the fishcakes to hold some structure and not fall apart if you do this.
Once the potatoes are suitable crushed, add the spring onions, garlic, coriander and parsley and the herbs and stir.
Now open your tin of tuna and pour into the bowl giving a good stir with a fork to evenly distribute the tuna.
Now add the egg and stir through.
Blitz the bread into breadcrumbs and place onto a plate or in another bowl and at this time drizzle the oil into a non-stick pan and place on a low-medium heat.
Now scoop out a heaped tablespoon of the fishcake mixture and shape into a small rounded shape – like a mini burger. The mixture will be wet from the egg so place onto the plate of breadcrumbs and gently pat down to coat, then turn over and repeat. Shape all of the mixture into fishcakes and if freezing wrap in clingfilm and allow to cool before popping into the freezer - likewise if chilling.
Then place into the pan and cook for 4-5 minutes on each side or until golden brown.
Simultaneously cook the vegetables and allow both to cool to a suitable temperature before serving to little one.