Oily fish like salmon provides the best source of essential fatty acids which are very important for brain development and a baby’s brain triples in size in the first year .  A diet rich in EFA’s can help children who have dyslexia, ADHD and dyspraxia. Recent research also suggests that it can have a significant effect on reading skills. A lot of foods are now enriched with omega-3s  however most of  these are plant derived as opposed to fish oil derived and are in quantities that provide little benefit.  It is much better to concentrate on natural sources. Try this tasty finger food for baby...

Ingredients

1 medium potato, unpeeled 150g
70g salmon
a squeeze of lemon juice
a knob of butter
2 spring onions chopped
1 tsp sweet chilli sauce (optional)
2 tbsp ketchup
half tbsp mayonnaise
1 tbsp seasoned flour
1 egg, lightly beaten
50g breadcrumbs
2 tbsp sunflower oil for frying

Method:

Boil the potato in lightly salted water for 25 to 30 minutes until tender (to a table knife). Drain and when cool enough to handle, peel and mash.

Cook the salmon in the microwave for a couple of minutes with a squeeze of lemon juice and a knob of butter. Flake onto a plate and leave to cool slightly. Mix the potato with the spring onions, chilli sauce, ketchup, mayonnaise and salt and pepper to taste. Fold in the flaked salmon, being careful not to break the fish up too much.

Take tablespoonfuls of the mixture and form into small cakes. Dust in seasoned flour.

Heat the oil in a non stick pan and fry the fishcakes for 2 to 3 minutes on each side until golden. If you want perfectly round footballs then you will need to deep fry the salmon balls.

Information

Suitable from 9 months without seasoning
Prep time 5 minutes
Cooking time 35 minutes
Suitable for freezing
MAKES 10 MINI FISHCAKES