Baby Friendly Salmon Cakes
Omega 3 fatty acids are an important essential nutrient that we must attain from foods (our bodies cannot make omega 3 fats). Fatty fish, like salmon, is a good source of the omega 3s DHA and EPA, which play a role in brain and eye health as well as reducing inflammation throughout the body. While there are no formal recommended intake requirements for DHA and EPA, research supports the consumption of ~5 ounces of fatty fish weekly for adults.
Fish is also important for your growing baby and the 2017 Guidelines for the Diagnosis and Management of Food Allergy recommend introducing allergenic foods, including fish, around 6 months of age to help reduce risk of allergy development.
This recipe is convenient and easy, and offers an alternative way of introducing fish into your baby's diet. Salmon is a safe, low mercury choice for your family.
2 x 170g cans of skinless, boneless pink salmon in water (I used Wild Pacific Pink Salmon by Goldseal)
1 whole egg
Juice from 1/2 fresh lemon
1/4 cup finely chopped green onion
1/3 cup Panko or Corn Flake Crumb (gluten free options work too)
2 tbsp Canola or Avocado oil (for higher heat frying)
1) Add everything to a medium sized mixing bowl. Mix together well with a fork or with clean hands.
2) Roll and pat into round patties
3) Heat 1 tbsp oil in a medium sized non-stick frying pan on medium-high. Add 4 of the patties and cook ~3 minutes on both sides (I used a lid to protect from oil spattering).
4) Add another 1 tbsp of oil and cook the remaining 4 patties as above.
5) Serve warm with rice and a salad or steamed vegetables on the side.
Makes 8 patties.
Submitted by Brooke Bulloch, RD