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
- 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
- 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.