Sardine Potato Cakes
12+ monthsFinger Food
15 minPrep
15 minCook
6Servings
MediumDifficulty
Pan-fried cakes with mashed sardines and potato for omega-3, calcium, and vitamin D.
Allergens
Cook Eggs Thoroughly
Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.
Source: FDA Food Safety
Check Fish for Bones
Carefully check all fish for bones before serving to infants and young children. Even “boneless” fillets may contain small pin bones.
Source: General pediatric guidance
Eczema or Food Allergy? Ask Your Doctor First
If your baby has eczema or a known food allergy, check with your doctor before introducing this food.
Source: NIAID Addendum Guidelines 2017 / AAP 2019 / ASCIA
Ingredients
Sardines2 canned
Potato1 medium
Egg1
Steps
- 1Boil 1 medium potato until very soft, about 12 minutes.
- 2Mash potato until smooth.
- 3Drain 2 canned sardines and mash, removing large bones.
- 4Combine potato and sardines.
- 5Add 1 beaten egg and mix well.
- 6Form into small flat cakes.
- 7Pan-fry in a little oil 3–4 minutes per side until golden.
- 8Cool to safe temperature before serving.
