These fishcakes are easy, incredibly delicious, a little crispy on the outside, soft in the middle and full of lovely herbs and spices. These were one of my favourite recipes to test with Deeya and I can't wait for your little one to try them too. This recipe makes around 8 balls.
What you'll need:
- 1 sweet potato (peeled and cut into 4 chunks)
- 1 tin of tuna (drained)
- 2 teaspoons Indian Spice mix
- 2 teaspoons Magic Herb Dust
- Handful of grated cheese
- 1 beaten egg (optional)
- Panko breadcrumbs (optional)
What you need to do:
This is suitable for 6mths+ and makes around 8 balls (tablespoon size)
- Peel & chop the sweet potato into quarters & bake at 180 degrees for 30mins.
- Once cooled, mash the potato and mix in all the other ingredients. Divide the mix into 9 equal balls.
- If you prefer, pan fry the balls in a little oil for around 5mins.
- Or dip each ball into the beaten egg and cover with the panko breadcrumbs. Air fry for around 15mins at 180 degrees, until nice and crispy.