Sardine & Potato Cakes with Spinach
Nutrient-dense fish cakes made with canned sardines, fluffy potato, and iron-rich spinach. Sardines are among the most nutritious foods for babies — packed with omega-3 DHA/EPA for brain development, calcium from soft bones, vitamin D, B12, and iron, all while being very low in mercury. These soft, grippable cakes are perfect for BLW.
Ingredients
- 120 grams Canned Sardines in Olive Oil
- 1 large Potato
- 30 grams Fresh Spinach
- 1 small Egg
- 1 teaspoon Lemon Juice
- 1 teaspoon Fresh Dill
- 1 tablespoon Olive Oil
Instructions
- Boil the potato until very soft, about 15–20 minutes. Drain and mash smoothly.
- Wilt the spinach in a small pan for 1–2 minutes, then chop finely.
- Drain the sardines well and mash them with a fork, crushing the soft bones completely (the bones are an excellent calcium source).
- Combine the mashed potato, sardines, chopped spinach, egg, lemon juice, and a pinch of dill in a bowl.
- Mix until well combined. The mixture should hold together when pressed.
- With damp hands, form into small, flat patties about 5cm wide.
- Heat olive oil in a non-stick pan over medium heat. Cook patties for 3–4 minutes per side until golden brown.
- Let cool before serving. The flat shape is easy for baby's palmar grasp.
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