- Begin by boiling the diced potatoes in a pot of salted water (if using salt) for about 15-20 minutes, or until tender. Drain and let them cool slightly.
- While the potatoes are cooling, place the flaked salmon in a mixing bowl. If you have leftover cooked salmon, this is a great way to use it!
- Mash the boiled potatoes in the mixing bowl with the salmon until well combined. If the mixture feels too dry, add the beaten egg to help bind the ingredients together.
- Gradually add the whole grain flour to the mixture, stirring until you achieve a dough-like consistency. The mixture should be firm enough to hold its shape when formed into cakes.
- Once the mixture is ready, shape it into small cakes, about the size of your palm or a little smaller, depending on the size you're looking for.
- Heat a few teaspoons of olive oil in a non-stick frying pan over medium heat. Once the oil is hot, carefully place the cakes in the pan.
- Cook the cakes for about 3-4 minutes on each side or until they are golden brown and crispy.
- Once cooked, remove the cakes from the pan and let them cool slightly on a paper towel to absorb any excess oil.
Summary:
This Salmon and Potato Cakes recipe is perfect for toddlers over 10 months as it provides essential nutrients from the salmon and carbohydrates from the potatoes, promoting healthy growth and development. The whole grain flour adds fiber, supporting digestive health.
Storing Options:
Store any leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 3 months. Just ensure to reheat thoroughly before serving.
Possible Side Effects/Allergies:
Always check for allergies, particularly to fish and eggs, and consult with a pediatrician if introducing these foods for the first time.
