Nutrient-packed, soft fishcakes perfect for little hands. A gentle introduction to fish, these cakes are easy to chew and full of vitamins and protein for healthy growth and development.
Ingredients
- 200g skinless, boneless cod fillet
- 250g sweet potato (1 medium)
- 80g frozen peas
- 1 tablespoon plain flour
- 1 tablespoon olive oil
- 1/2 teaspoon dried dill
- A tiny pinch of black pepper
Instructions
- 1.Peel and chop the sweet potato into small cubes. Boil or steam for about 15 minutes until very tender.
- 2.During the last 5 minutes of cooking, add the cod fillet and frozen peas to the pot or steamer to cook through.
- 3.Drain all the water very well. Place the cooked sweet potato, cod, and peas into a mixing bowl.
- 4.Gently flake the cod with a fork, ensuring there are no bones. Mash everything together with the fork until combined but still with some texture.
- 5.Mix in the plain flour, dried dill, and a tiny pinch of pepper. Let the mixture cool for a few minutes so it's easier to handle.
- 6.Shape the mixture into 10-12 small, toddler-sized patties.
- 7.Heat the olive oil in a non-stick frying pan over medium heat. Cook the fishcakes for 3-4 minutes per side, until lightly golden and warmed through.
- 8.Transfer to a paper towel to absorb any excess oil and allow to cool completely before serving.
Nutrition Information
Why this recipe
This recipe is rich in Omega-3 fatty acids from cod, vital for brain development. Sweet potato provides beta-carotene (Vitamin A) for vision and immune health, while peas add fiber and plant-based protein, creating a perfectly balanced meal for toddlers.
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