Mini Salmon and Spinach Fishcakes

These little fish cakes are delightful and make a scrumptious meal for your weaning baby. They are dairy and egg free and it is also possible to make them gluten free by simply baking them without the breadcrumbs. You can make them completely from scratch using fresh ingredients, however as a busy Mum I often make them with left over mash potato, that way I get to skip a step, making them an even quicker and easier option.

The recipe below makes 6 mini fishcakes

Ingredients

1 small salmon fillet (80g)
5 medium potatoes peeled
1 handful of spinach roughly chopped

If coating in breadcrumbs
60g natural bread crumbs
2 tablespoons of dairy free spread melted

Method

1
. Preheat your oven to 220 degrees Celsius/ 200 degrees Celsius if using a fan oven.
2. Start by boiling the potatoes until soft. Then drain and mash the potatoes with a knob of dairy free spread and set aside for later. 
3. Place the fillet of salmon in a microwaveable bowl, add a tablespoon of water, cover and heat for  roughly 1 minute until cooked through. 
4.  Then place the salmon into a mixing bowl and flake using a fork before adding in the chopped spinach and mash potato. Mix all the ingredients well using a fork. 
5. Next, scoop small handfuls of the mixture into your hands and shape into mini patty shapes. If you prefer you can form small balls instead as in my recipe for Sweet Potato and Carrot Balls. If making the gluten free version, place them into the oven at this point.
6. Finally, melt the dairy free spread in the microwave on a small plate and pour the breadcrumbs over a small plate as well, placing the plates side by side. Dip each fishcake into the melted dairy free spread, followed immediately by rolling them into the plate of breadcrumbs until they have a good coating all over. 
7Evenly, place the mini fishcakes onto a baking tray at least 2cm apart and put into the preheated oven for 25-30 minutes. 
8. Once ready, remove from the oven and serve. If you have any left over fishcakes, let them cool and then pop them in the freezer for later. 

Gluten Free Version





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