These tuna and potato cakes are perfect for baby-led weaning but the whole family can enjoy them too. Cooked potato and tuna are mixed together with spring onion, lime juice and coriander (cilantro). They are then coated in fine breadcrumbs and lightly fried or baked.
Adding herbs and spices to baby food is great for introducing your baby to a range of different flavours. However, if you have a fussy eater, you can easily adapt this recipe. Try leaving out the herbs and onion altogether or switch up the flavours. For example, substituting the lime juice and coriander with lemon juice and parsley works well.
I use tinned tuna in spring water but if you prefer you could substitute the tuna for another cooked fish such as salmon.
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Tuna and Potato Cakes
Ingredients
- 500 g Potatoes (peeled and cut into chunks)
- 2 x 160g (120g drained) Tinned Tuna chunks in water
- 2 Spring Onion (finely chopped)
- Juice of one lime
- Small handful of chopped Coriander (cilantro)
- Bread Crumbs (super fine)
- Oil for coating / frying
Instructions
- Cook the potatoes until tender, drain and mash.
- Add the tuna, spring onion, lime juice, coriander and stir until combined.
- Shape the cakes with your hands (I made around 16 cakes)
- Roll in the breadcrumbs until coated.
- Heat a non stick frying pan and lightly spray with oil, fry on both sides until golden.
- Alternatively spray the fish cakes with oil and cook in a pre heated oven (200c / 400F) for 20-25 mins or until golden. Turn halfway through cook time and spray the other side of the fish cakes before returning to oven.
Katy says
Went down really well with both my 9 month old and 2 year old. Definitely making them again.
Amy says
Fab! So happy they liked them š Thanks for taking the time to let me know
Kate says
Simple, easy to cook and loved by whole family including almost 7month old baby. Thank you so much
Amy says
Hi Kate, I’m so happy you all enjoyed these and thanks for taking the time to let me know š
anna says
I found when i fired them they collapsed. any suggestions? they taste so yummy though!
Amy says
Hi Anna. Sorry they didn’t work for you. You could try chilling them in the refrigerator for 10 min + before frying. Always make sure the oil is hot before adding the fishcakes and don’t be tempted to touch them too much. Allow frying for a few minutes before turning. Glad you liked the flavour, hopefully these tips work. š
Laura says
Love this recipe, so simple and easy! Thank u for sharing, I use a lot of your recipes .
Just wondering can these be cooked, and then eaten cold later?
Amy says
Thank you, Laura. I’m delighted that you are enjoying the site. Yes, you can cook and eat cold later š
Naomi says
Can I freeze these when cooked? Baby loved them!
Amy says
Hi Naomi, yes you can freeze š Freeze flat on a baking sheet until solid, about 3 hours. Transfer to freezable container / zip lock bag. They will keep in the freezer for about 3 months.
Eszter says
My daughter who generally disregards anything that comes in this format ate 3(!!!) of these today for lunch and every other family member was happy with them so I consider this recipe awesome! Thank you!
Amy says
This makes me so happy š Thanks for letting me know, Eszter x
Carly says
Hello, Is there meant to be an egg in this mixture to hold it all together? I have followed the recipe and the patties are breaking apart before I even get them into the frying pan.
Amy says
Hi Carly, I don’t add an egg. If it is too soft try storing the patties in the refrigerator for 10+ mins before frying. Also when making the mash don’t over boil the potatoes. You want them soft enough to just slice with a knife. Otherwise, the potato will absorb too much water and in turn the patties will be too soft. (I’m going to add these notes to the post as a few people have had the same problem)
Sonal says
Can I use salmon instead of tuna?
Amy says
Hi Sonal, salmon should work great š
Sonal says
Thank you!!!!!!