Tuna & Veggie Cakes

Tuna & Veggie Cakes

More recipes

Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

Read more
Banana + Cottage Cheese + Oat Mash

Banana + Cottage Cheese + Oat Mash

Read more

These tuna cakes are a super tasty little recipe perfect to add to your freezer stash to use for any meal of the day.

Age Recommendation - Most bubs will have no issue tackling a cake like this from around 7 months without any modification.

This recipe contains fish but the other top 9 allergens can be easily substituted:

  • You can switch the bread crumbs to almond meal for the crumb.

A we have said before, each bub is different in terms of their development when it comes to eating, so it can be hard to put a specific age range on a recipe but generally speaking this recipe is suitable as a finger food from around 7+months, just be mindful of the allergens.

Solids Milestone Plaque

Solids Milestone Plaque

$19.95
Starting Solids Corduroy Hat

Starting Solids Corduroy Hat

$39.95

Tuna and Veggie Cakes

Ingredients

  • 6 Baby White Potatoes
  • 2 Carrots
  • 1 Large Zucchini
  • 1 tbsp butter
  • 1 cup bread crumbs
  • 1 tsp mixed dry herbs
  • 390g Canned Tuna in Springwater
  • 2 tbsp olive oil

Directions

  • Heat a large saucepan of water over medium heat and bring to the boil.
  • Peel and chop your potatoes.
  • Add your potatoes to your boiling water
  • Chop your other veggies into rounds and add to the water.
  • Allow your veggies to boil until soft and tender (about 10 minutes)
  • Remove from heat and drain water, add the butter.
  • Use a potato masher to mash the veggies until well combined.
  • Allow to cool.
  • Add bread crumbs, mixed herbs, tuna and mix to combine.
  • Roll mixture into desired sized balls
  • Heat a large fry pan over medium heat, add the olive oil.
  • Place the balls into the fry pan and cook for 3-5 minutes, flatten with a flipper to desired size, flip and cook for a further 5 minutes on the other side.
Previous recipe Next recipe