Tuna & Veggie Cakes
These tuna cakes are a super tasty little recipe perfect to add to your freezer stash to use for any meal of the day.
Age Recommendation - Most bubs will have no issue tackling a cake like this from around 7 months without any modification.
This recipe contains fish but the other top 9 allergens can be easily substituted:
- You can switch the bread crumbs to almond meal for the crumb.
A we have said before, each bub is different in terms of their development when it comes to eating, so it can be hard to put a specific age range on a recipe but generally speaking this recipe is suitable as a finger food from around 7+months, just be mindful of the allergens.
Tuna and Veggie Cakes
Ingredients
- 6 Baby White Potatoes
- 2 Carrots
- 1 Large Zucchini
- 1 tbsp butter
- 1 cup bread crumbs
- 1 tsp mixed dry herbs
- 390g Canned Tuna in Springwater
- 2 tbsp olive oil
Directions
- Heat a large saucepan of water over medium heat and bring to the boil.
- Peel and chop your potatoes.
- Add your potatoes to your boiling water
- Chop your other veggies into rounds and add to the water.
- Allow your veggies to boil until soft and tender (about 10 minutes)
- Remove from heat and drain water, add the butter.
- Use a potato masher to mash the veggies until well combined.
- Allow to cool.
- Add bread crumbs, mixed herbs, tuna and mix to combine.
- Roll mixture into desired sized balls
- Heat a large fry pan over medium heat, add the olive oil.
- Place the balls into the fry pan and cook for 3-5 minutes, flatten with a flipper to desired size, flip and cook for a further 5 minutes on the other side.
We love this recipe, but find I have to add an egg or 2 to the mix. Otherwise, they just don’t hold together.
I just made these and definitely needed the 2 eggs – they were falling apart otherwise! But a great recipe!