- 1 medium baking potato
- 1 small salmon fillet, about 120g
- 1 tbsp frozen sweetcorn and peas, defrosted
- 1 tsp fresh chives, snipped into little strands
- 25g mild cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- ½ small egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- oil, for greasing
Heat the oven to 200C/ 180 fan/ gas 6. Wrap the potato in foil, place on a baking tray and roast in the oven for 1 hour 15 mins. Wrap the fish in foil, put on the same tray and continue cooking for around 10- 12 mins until opaque and cooked through.
Once cooked, halve the potato and scoop out the filling. Flake the fish, removing any bones and discarding the skin.
Grease a baking tray with a little oil. Mash the potato, then mix through the flaked fish, veg, chives, cheese and egg. Allow to cool a little, then take golf-ball sized dollops of mixture and form into little croquette shapes. Arrange on a foil-lined tray and chill in the fridge for 30 mins. If freezing, put the tray in the freezer instead. Once frozen, transfer to a freezer bag and take them out when needed. Thoroughly defrost in the fridge before cooking.
To cook, heat the oven to 200C/ 180 fan/ gas 6. Arrange as many as you need on a baking tray and cook for around 15 mins or until golden and cooked through. The inside will be very hot so make sure it's sufficiently cooled before serving to your little one.
Giving your baby the bestSalmon is rich in essential omega-3 fatty acids – vital for your baby’s brain and eye development - and a great source of bone-friendly vitamin D.