These little salmon and pea cakes are absolutely delicious, and I may have stolen a few nibbles from Charlie’s plate on occasion. We seem to have salmon every few weeks, so these are a fab way to use leftovers.
While Charlie’s fav is loaded with peas, these are scrummy with many veg – try substituting with cooked broccoli, green beans, asparagus, or kale, depending on what you have on hand. You can even get away with using up veg purees you might have on hand, but just watch the mixture doesn’t get too wet, or you might have trouble forming patties.
They are perfect for little hands to grasp, and their texture is easy for wee gums without teeth, too.
Salmon cakes are a great freezer staple. Just remember that once cooled, freeze individually on a tray so that they don’t stick together, before you place them in a freezer bag. Then just defrost and reheat before eating.
Recipe: Little Salmon & Pea Cakes
Makes: 16 cakes
400g mashed potato (mine was made with milk and unsalted butter, but plain would be fine as well)
300g cooked salmon (I use fresh cooked fillets, but canned would likely be just as good – just watch the salt content)
125g peas, cooked (we use frozen)
3 spring onions, chopped
125g dried breadcrumbs
- In a large bowl, combine the potato, salmon, peas and spring onion until mixed. I find these work best with chunks of salmon intact, so take care not to completely remove the texture by overmixing. Once mixed, beat one egg and combine with the salmon mixture.
- Get ready to coat in breadcrumbs. Beat the second egg and pour into a shallow dish. In another shallow dish, fill with breadcrumbs.
- Form salmon mixture into cakes. If you find they are too soft, you can refrigerate until cool to make this easier. We make these about 4cm in diameter, but you can go smaller if your baby’s grasp requires it – just adjust cooking time accordingly.
- Dredge each cake in the egg mixture to coat it, then dunk in the breadcrumbs on both sides
- You can either fry these on the hob over medium heat until the outside is crispy and the egg in the mixture is cooked through, about 4-5 minutes each side. Or bake them in the oven at 170 fan for about 15 minutes or until the egg in the mixture is cooked through, turning once in the process.