12–18 months
Salmon and potato cakes
Main mealPrep 20 minCook 30 minPortions: 4
Ingredients
- 100 g of skinless salmon fillet
- 2 medium potatoes
- 1 egg
- Water
Method
- Feel the raw salmon with your fingertips and lift out any bones you find with tweezers.
- Cook in unsalted water or a steamer until the flesh turns opaque and flakes easily with a fork.
- Flake the salmon apart on a plate and check again for any bone left behind.
- Boil and mash the potatoes; mix with the salmon and the beaten egg, adding no salt.
- Shape flat cakes, bake on a lined tray until the egg is fully cooked, and serve once warm.
Texture
A flat cake firm enough to hold but soft enough to squash under your finger, with no firm pieces of fish, no skin and no bones left.
Serving
Give one cake at a time, long enough that a bit sticks out of your child's fist.
Preparing for choking safety
Bones must be searched for both before cooking and while flaking. The skin is not used. Smoked, cured, raw or lightly cooked fish is never served. The egg must be fully cooked and the cake is never shaped as a round ball.
Key nutrients
ProteinOmega-3 fatsVitamin DVitamin B12
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your child should be sitting upright and someone should stay with them while they eat. No salt or sugar is added to these recipes; honey is not given before one year. Their back teeth may not be through yet, so every piece must be soft enough to squash with gums and cut to a safe size. Children do not all manage the same texture at the same age — follow your child's pace rather than pushing. If your child has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.