Fish is a good source of Omega 3. Fish is healthy and nutritious. White fishes such as Haddock or Cod is mild and has less “fishy” smell and are great choices for little ones. I used cod but I suppose other fishes can also be substituted for this cake.
This fish cake is full of vegetables and great as snack. These can also be served in a sandwich, or with rice or bread as a full meal.
I will be submitting this recipe in the Seafood Fest event hosted by Usha of My spicy kitchen.
Age Group: 10 months +
1 medium fish fillet (about 8 oz)
¼ Cup Cabbage
¼ Cup Green Bean
¼ Cup Carrot
1 slice whole wheat bread(cut into small pieces)
1 Table Spoon olive oil
¼ Tea spoon garlic paste (optional)
Pinch of cumin powder (optional)
Pinch of Salt to taste (optional)
- Preheat oven to 350 degrees. Line a baking tray with parchment paper.
- Wash and cut fish fillet into cubes. Remove bones, if any. Wash all veggies.
- Add fish, egg, bread and all veggies and spices (if using) in a blender and make a paste.
- Form round, oval or finger shaped cakes and keep aside in the lined baking tray.
- Spray or brush olive oil and bake for 25 minutes.
- Great as finger food.
- Instead of baking, the fish cakes can be fried. In that case, more oil is needed.
- If you choose to, the veggies can be steamed a little before making the paste.
- These freezes very well. Just bake 15 minutes, cool and freeze. Thaw in refrigerator and bake 10-15 minutes when needed.
- Following the same process, other veggies can also be added.