Recipes by Tiny Soho, inside My Curated Haven.
A gentle introduction to fish, packed with Omega-3s. The potato base keeps these cakes moist and fluffy, while the peas add a pop of sweetness and color.
Boil the potatoes in water until tender (about 15 mins). Drain and mash until smooth.
While potatoes cook, steam or pan-sear the salmon until fully cooked (flakes easily with a fork). Remove skin.
In a bowl, flake the salmon into small pieces, checking rigorously for any bones.
Combine mashed potato, flaked salmon, thawed peas, and lemon juice. Mix gently.
Shape into 8 small, round patties.
Lightly dust each patty with flour to prevent sticking.
Heat 1 tbsp oil in a skillet over medium heat. Cook patties for 3-4 minutes per side until golden brown.
Allow to cool. Cut into strips for younger babies.
SAFETY REMINDER: Double check for bones even in 'boneless' fillets.
Contains reviewed allergens:
Refrigerate for up to 2 days. Freeze cooked patties for up to 1 month.
Smash the peas slightly with a fork before mixing if your baby is still learning to chew round textures.
Recipe from My Curated Haven — https://mycuratedhaven.com/recipes/salmon-and-pea-fish-cakes
Recipes by Tiny Soho, inside My Curated Haven.
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