Sweet potato is something beloved by all babies and toddlers (surely?) and I know mine also adores tuna. The addition of peas also means there is a vegetable in there – however I’m already planning my next batch and thinking that I might mix in some grated courgette for extra veggies. Overall the fish cakes are soft, tasty, and very comforting. And the Toddler loved them. Ate the first portion, and then seconds, and then thirds! Easy, fuss-free, and something that you could easily get your older toddlers to join in with making.
- 1 tin tuna (in whatever liquid you bloody wish – it’s for kids)
- 1/2 large sweet potato, peeled & cubed
- 4 tbsp frozen peas
- 1 tbsp butter
- 1 tbsp fresh chives, chopped
- 1 egg, beaten & placed in a bowl
- Golden breadcrumbs spread on a plate
- Put the sweet potato cubes into a saucepan & boil or steam until soft. Remove from the heat, add butter and seasoning & mash until smooth.
- Add the tuna, peas, and chives in with the sweet potato – either in the same pan (saves on washing up) or a separate bowl. Mix well until evenly combined.
- Pre-heat the oven to 200 degrees, and line a baking tray with some baking parchment.
- Get stuck in! Use dampened hands to shape the mixture into 8 cakes, then dip each one into the egg briefly before rolling in the breadcrumbs. Pat until they become the shape you want.
- Bake all of the cakes in the oven for 25 – 30 minutes until golden-brown and slightly crispy on the outside. It’s best to turn once during cooking.