Tuna & Veggie Cakes (Baby Friendly Recipe | BLW Finger Food)

These tuna and veggie cakes are a super tasty little recipe and perfect to keep in your freezer stash for easy meals any time of the day. They work beautifully for lunch, dinner or even a quick snack, and they’re soft enough for little hands learning to self-feed.

Packed with veggies, potato and tuna, they’re a simple way to offer protein, healthy fats and a great finger food option for babies progressing with solids.

Tuna & Veggie Cakes (Baby Friendly Recipe | BLW Finger Food) - Starting Solids

Quick Recipe Snapshot

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 10–12 cakes

Freezer friendly: Yes

Texture: Soft finger food cakes

Age & Texture Guidance

Most babies will manage a cake like this well from around 7 months, once they are confidently handling soft finger foods.

Serve whole for self-feeding or break into smaller soft pieces if needed. As always, every baby develops differently, so offer based on your little one’s individual feeding skills.

Allergens Present

• Fish (tuna)

• Cow's Milk Protein (butter)

• Wheat (breadcrumbs)

Allergen Substitutions

• Swap breadcrumbs for almond meal for a gluten-free crumb

• Swap butter for olive oil or dairy-free alternative if needed

Why We Love This Recipe

• Perfect freezer-friendly baby meal

• Great BLW finger food option

• Packed with veggies and protein

• Easy to batch cook

• Suitable for lunch, dinner or snacks

Tuna & Veggie Cakes (Baby Friendly Recipe | BLW Finger Food)

Ingredients

• 6 baby white potatoes

• 2 carrots

• 1 large zucchini

• 1 tablespoon butter

• 1 cup breadcrumbs

• 1 teaspoon mixed dried herbs

• 390g canned tuna in springwater, drained

• 2 tablespoons olive oil

Method

Heat a large saucepan of water over medium heat and bring to the boil.
Peel and chop the potatoes.
Add the potatoes to the boiling water.
Slice the carrots and zucchini into rounds and add them to the water.
Boil the vegetables until soft and tender, around 10 minutes.
Drain the water and add the butter.
Use a potato masher to mash the vegetables until well combined.
Allow the mixture to cool slightly.
Add the breadcrumbs, mixed herbs and drained tuna. Mix well to combine.
Roll the mixture into your desired sized balls.
Heat a large frying pan over medium heat and add the olive oil.
Place the balls into the pan and cook for 3–5 minutes.
Gently flatten with a flipper to your desired cake size, flip and cook for a further 5 minutes on the other side until golden.
Allow to cool slightly before serving.

Storage Instructions

Store in the fridge for up to 3 days.

Freeze cooked cakes for up to 2 months. Reheat thoroughly before serving.

Nutrition Notes

Tuna provides protein and healthy fats, while potatoes and vegetables add fibre, carbohydrates and important vitamins. This makes these cakes a balanced, filling option for babies and toddlers.