for the toothless

Recipe: Little Salmon and Pea Cakes

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.

salmon-cakes-veg

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

Ingredients

  • Two eggs

  • 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

Method

  1. 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.
  2. Get ready to coat in breadcrumbs. Beat the second egg and pour into a shallow dish. In another shallow dish, fill with breadcrumbs.
  3. 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.
  4. Dredge each cake in the egg mixture to coat it, then dunk in the breadcrumbs on both sides
  5. 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.

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Recipe: Baked Oat Bites for Easy BLW Breakfasts

Ah, the ubiquitous porridge fingers recipe. A mainstay of baby-led weaning books and mummy internet lore, those weird floppy flapjacky oats have seen us through so many mornings. Usually, wee man gobbles them up dotted with some dried apricots, or mixed berries, sometimes with half a banana on the side. He has always been a hungry one in the morning, but lately he hasn’t been giving this old standard his usual gusto. So I tried to mix it up a bit, and by mix it up, I mean serve him almost exactly the same thing but in a new shape! And lo and behold, it has worked. Looks like he just needed a little (illusion of) variety!

So, don’t expect too much change from the original here, but mayhaps enough change to kickstart your wee one’s appetite as well.

baked-oat-bites

Recipe: Baked Oat Bites

Makes: 12 cakes

Ingredients

  • 12 tbsp porridge oats
  • 12 tbsp milk (coconut milk or almond milk work well)
  • Handful fresh berries, chopped
  • ½ banana, mashed
  • 1 apple, grated
  • Pinch of cinnamon

Method

  1. Grab 3 bowls. Mix 4 tbsp of oats with 4 tbsp of milk in each as the base for your oat bites.

  2. In one bowl, add half of a mashed banana. In another, use the handful of chopped berries. In another, use the apple and add a pinch of cinnamon. Mix each of the bowls and check the consistency. What you’re looking for is a very thick porridge, a little on the dry side. It should clump and stick together if you pinch a bit. If it’s off, either add more milk or more oats to get it right

  3. Load up a greased mini muffin tin (silicone muffin tins are the best for this, no need for greasing) with the mixes, packing it in quite densely with a teaspoon.

  4. Bake at 160 fan for 8-10 minutes, or until the cakes are solid and the oats are cooked. They’ll get a little golden brown on top in the process.

  5. Cool on a wire rack and serve, or store in an air-tight container. These keep for a couple of days.

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Recipe: Cheesy Quinoa Bites with Tomato & Spinach

Quinoa is a great food for wee ones – the grain is very versatile and can be added to many recipes, it has a lovely new texture for babies to explore, and it’s one of the few (only?) vegetarian sources of complete protein. We most often use in a pilaf-like stuffing for tomatoes/avocados, or in these cheesy quinoa bites which are easy to handle and make great freezer fodder for quick lunches.

cheese-quinoa-bites

Recipe: Cheesy Quinoa Bites with Tomato & Spinach

  • 2 cups cooked quinoa
  • 2 eggs, beaten
  • ½ cup spinach, cooked and roughly chopped
  • ½ cup tomato, finely diced
  • 1 cup cheese, grated (check the salt content before going nuts with the cheese though!)
  • Pinch black pepper

Method:

  1. Mix all ingredients in a large bowl.
  2. Using a teaspoon, fill a mini muffin tin (silicone muffin tins work a treat with this!). Pack the quinoa down well with the spoon, so that it forms a solid cake when cooked.
  3. Bake at 190c/170c fan/gas mark 5 for about 16-18 minutes, or until the bites are cooked through and a bit golden on top.
  4. Cool & serve, or freeze individually to fill up a freezer bag.

Variations:

You can mix anything in there, really – broccoli, cauliflower, fresh herbs, sweet potato, etc. Just keep the quantities roughly the same.

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