Mini fish cakes recipe

1. Put the potatoes into a pan of boiling water and cook for 15-20 mins until completely tender, adding the peas for the final 2 mins. Drain and allow to steam in a colander for 5 mins before mashing with 3 tbsp milk.
2. Meanwhile, put the frozen fish in a saucepan with the remaining milk and bring to a gentle simmer. Allow to cook for 10-12 mins until just cooked through, then carefully lift out of the pan onto a plate with a slotted spoon. Discard the poaching liquid and gently flake the fish into bite-sized pieces.
3. Mix the mash with the fish and chives and form into 24 tubes or 12 larger cakes. Serve some immediately, still warm, or freeze on a baking tray lined with nonstick baking paper wrapped in a layer of cling film and foil for up to 3 months.

Tip: You can serve these as a mash rather than fishcakes if you like.

Freezing and defrosting guidelines

Once the cakes are frozen solid, you can transfer them to a freezer bag to save freezer space. Defrost fully before reheating in a low oven or frying in a little olive oil until warmed through. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baby weaning recipes

*This recipe is appropriate for babies progressing through the weaning stages, from around 7-9 months of age. Babies may be gradually moving towards 3 meals a day and ready to enjoy a broader variety of textures and flavours.

When weaning your baby, introduce allergenic foods one at a time and not before 6 months.