I’ve been cooking for Arik out of The Baby-Led Weaning Cookbook since he was 8 months. There are some great recipes in there (such as the frittata from one of my recent posts) especially for babies just starting out at the family dinner table. These Patties are another one of those recipes. Arik has enjoyed these from the start and we have too.
I usually double the recipe so that we have some patties left-over to snack on or have for lunch the next day. I serve them with steamed veggies on the side and my husband and I like to dip them in tartar sauce. I know the recipe is a little more time consuming than just popping some fish sticks in the oven, but the work is well worth it and your kids will thank you. 🙂
- 8 oz./250g potatoes (peeled)
- 8 oz./250g/about 2 filets of white fish or salmon (I used cod)
- Milk to cook the fish in
- 2 tablespoons butter
- 1 tablespoon fresh parsley, chopped
- Zest of 1 organic lemon
- 2-3 green onions
- Freshly ground black pepper, to taste
- 1-2 eggs, beaten
- ½ cup/50g breadcrumbs, dried
- Oil for frying
- Flour for your hands
- Boil potatoes until soft, drain, and put into a large bowl.
- In the meantime place the fish in a shallow pan (with a lid) and add just enough milk until the fish is covered. Heat until the milk is just beginning to boil, turn the heat down, cover, and let simmer for about 5 minutes, until fish is opaque and cooked in the center. Drain the fish thoroughly, skin it (if necessary) and flake it, removing any bones.
- Mash the potatoes with the butter, parsley, lemon zest, and black pepper. Stir in flaked fish and green onion with a little bit of the beaten egg.
- Put the remainder of the egg and the breadcrumbs into two shallow dishes. Flour your hands, take a small amount of the mixture and form into a fish cake patty. Dip it into the beaten egg and then roll in the breadcrumbs until evenly coated. Continue until you've used up the mixture making about 6-7 fish cakes.
- Heat the oil in a large frying pan and add the fish cakes. Cook for about 5 minutes on each side, until golden brown.
Adapted from The Baby-Led Weaning Cookbook
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17 Responses to “Fish Cakes”
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I absolutely love fish cakes, and you cannot in the world compare them to fishfingers or something like that. Since I don’t have to cook for the innocent palate of a little child, I like to make them a little spicy and thai style (just did them yesterday and put the recipe on my blog). So simple but tasty 🙂
Agreed, fish cakes are worlds away from frozen fish fingers. I like your thai version of fish cakes…makes me miss being able to cook spicy food. I will have to try them out when I’m just cooking for my husband and I, maybe in about 5 years or so. 🙂
A little spice is ok!! I have cooked Thai green curry twice and my 9 month old adores it – admittedly it wasn’t as hot as a normal one but it definitely had a little kick!!
This recipe looks great and my little Joey will be trying them for dinner tonight 🙂 xx
i just made these tonight for an almost seven-year-old who has been a great eater but who goes in waves… asparagus is in for six months, and then it’s out, hard. we were on the verge of a major food rut so i went hunting online for good kids’ recipes. i am happy to say that my little one took one bite and said in a surprised and happy voice, “Mmmm! What are these?” I refused to tell her it’s fish (even though she likes salmon). I want to keep it mysterious like that.
Haha, yes mysterious is the best way to go with 7-year-olds. 🙂 So glad she like the mystery cakes…thanks for taking the time to let me know.
Is this okay to feed an 8 month old?
There are differing opinions on whether or not babies should eat fish before 1 yr. old. I started making these fish cakes for Arik when he was 9 months old, but I would recommend you talk to your pediatrician and maybe do some research of your own to see what you are comfortable with.
These looked fantastic. Thank you for sharing your recipe.
Can I substitute lemon zest with lemon juice instead, since mostly “good lemons” here are imported. Thanks.
Hi Cicilia! I think lemon juice would be a fine substitute for the zest. 🙂
This looks the same as we may order in the restaurant.
This was a pretty good recipe. It was a little too wet to make patties. I doubled the recipe and used 3 jumbo eggs. I think the recipe should say one large egg. I had to add whole wheat bread crumbs to be able to make patties that would keep their form while putting in the egg and bread crumbs. I also added some Old Bay Seasoning to give it a little more flavor. Other than that, I think they were really good. Thanks for sharing the recipe.
Hi Marcia! Thanks for trying out the recipe. I’m not sure why they were too wet to make patties. Did you see that only a little bit of the beaten egg should be added and the rest is used on the outside for breading? If you used all of the egg in the mixture then that may be the reason for the extra moisture. Thanks for taking the time to write me a message and letting me know! 🙂
Love this recipe! So easy and delicious. I tweaked it a tad and added chives instead of green onion and used sweet potato & salmon. Served with Greek yoghurt, my little man loves it & so do we, delicious!
I recommend this recipe to all my friends 🙂
Served with Greek yoghurt, what a great idea!! And thanks for sharing the site with your friends. 🙂
Sound great. Can I freeze these before frying? How would you recommend I then cook from frozen?
Yes, you can definitely freeze these. I would just fry them in a pan as well, but maybe for a few minutes extra.