Dairy Free Fish Cakes For Baby (& you!) & The Lowdown on Omega-3

Fish Cakes

Fish cakes are a great way to get omega-3 fatty acids into your baby. The body cannot synthesise Omgea -3 so it has to come from diet and oily fish is one of the best sources for it. I am totally on board with vegetarianism, I used to be a vegetarian myself until falling pregnant, but I do find that fish-based omega-3 is the best way to get omega-3 into our bodies. Apart from being good for the heart, joints and inflammatory diseases, it aids brain development in babies, helps with their behaviour and maximises their intellectual potential! Studies have actually shown that babies with higher amounts of omega-3 from early on have better concentration skills and read better than those whose omega-3 levels were very low.

Of course, as usual, please make sure your fish comes from trusted sources. The best way to ensure high quality salmon that is low in mercury is to obtain wild salmon or if it is farmed, make sure it is farmed ‘organically’ so it is left to grow and feed naturally even though it is technically farmed. ¬†Abel & Cole offer an organic farmed range.

You’ll see I use buckwheat flour and almond milk in this recipe. As you are probably aware by now, I don’t like to give Braxton anything refined (flours, sugars etc). I don’t give him dairy so all my recipes are dairy and gluten free, but of course still unprocessed and using only natural ingredients. Don’t be fooled by the ‘gluten free industry’; they make gluten free foods that are just as processed and full of sugar as ones that do have gluten in them. The food still needs to be natural. I feel it is healthier for his gut to eat non-refined, only natural foods and if his gut is healthy then his immune system will be too. This will reduce the chance of eczema and auto-immune diseases as well as strengthen his immune system against every day illnesses and viruses. However, if you want to, you can use normal flour and normal milk in place of the buckwheat flour and almond milk. I would try and keep these recipes as dairy free as possible if you can. Where possible, please also try and use free-range eggs. They will have way less chemicals in them for your baby to be ingesting.

These fish cakes are one of the best things for baby led weaning as when you make them they last for a few days so it’s a few meals you don’t have to think about, and they are so easy for babies to feed themselves with. I break them into a few pieces and Braxton picks them up and eats them all himself – which means mummy can rush around the kitchen clearing up so she can use his nap times to actually rest!

Ingredients (makes about 6-8 patties)

1 salmon fillet
About 5 white potatoes, peeled and chopped
A handful of fresh flat-leaf parsley
1 egg (free-range)
Half tsp mustard powder (optional, just adds a nice bit of flavour)
Half a lemon
1/5 cup almond milk
1 tbsp buckwheat flour
Extra virgin olive oil or Coconut oil
Black pepper and Himalayan salt

Method

Steam the potatoes over a pan of boiling water. Rub the salmon with some olive or coconut oil and when the potatoes soften, add the salmon to the steamer until it is totally cooked (about 7 minutes). Remove the salmon from the pan, take off the skin and put it to the side. Remove the potatoes and add them to a bowl.

Mash the potatoes in the bowl but leave some lumps so they are not totally mashed then set aside to let them cool.

Chop the parsley quite finely then flake in the salmon, add the cooled potatoes, almond milk, mustard powder, egg and squeeze in the juice of the half lemon. Mix very well then add the buckwheat flour and add some pepper and if you want (if not for young babies) add a sprinkle of Himalayan salt and mix again.

Take a clean plate and spread some buckwheat flour over the plate and put some in your hands then take a pattie size amount of the mixture and flatten into a pattie shape, the flour will help you do this without it sticking to your hands. Put it on a clean plate then repeat the process until the mixture is all finished and all your fish cakes have been made.

Heat some oil in a large frying pan and when it is hot, add a few of the fish cakes. You won’t be able to cook them all at the same time. Cook each one for 3-4 minutes on each side.

If you don’t want to eat them all within a few days, put some of them, uncooked, in the freezer and you can then defrost them at a later date and cook them.

I hope your bubbas enjoy these as much as Braxton did!

Love & health,
Lauren & Braxton

 

WEANING! Mini Fish Pies For Your Mini People

  • Mini fish pies

The most stressful and time consuming aspect of parenthood for most new mums seems to be food! I mean these tiny people need to eat 3 meals a day, EVERY DAY! Oh, and snacks! And we have to organise and prepare these meals, make sure they’re healthy, have all the right ingredients and none of the wrong ones, and make sure there is something available at all times. It’s bloody hard work!

Please don’t think that just because I run this site that it is any less stressful for me. I find that the only way to make it even slightly less stressful is to be very very organised. I sit down with my laptop on a Saturday morning and plan my meals for the week, then order the online shop from Abel & Cole. I then sit and work out at which times of which days I will cook these things. After all, it’s not always possible to be in the kitchen when you have a baby. Once I’ve written all this down, it feels a lot less overwhelming and I can get on with my weekend!

So following on from that, I thought I’d help you all out a little bit and start adding baby meals to the website. It will have its own category in the drop-down list also, to make it easier to find things.

Here are some mini fish pies – dairy free of course – with just great ingredients and no nasties.

Ingredients

A pack of fish pie mix (I use Abel & Cole, otherwise a mix of salmon, cod and haddock or your own choice of fish)
About 8-10 white potatoes
1/2 tsp coconut oil
Almond milk (the quantity will depend on the size of your saucepan)
1 bay leaf
1 cube pre-prepared homemade vegetable or chicken stock, or 1 Kallo low salt organic vegetable stock cube
Half a cup of frozen peas
Vegan margarine spread
Freshly ground pepper and Himalayan salt

Method

Preheat the oven to 180 degrees.

Peel and chop the potatoes and put them in a saucepan, cover with water and boil.

At the same time, rub the fish with the coconut oil then put it in a saucepan and cover with almond milk. Bring to the boil then turn down to a simmer and add the stock cube, bay leaf, some pepper. You can add some pink Himalayan salt if you do want to add salt. The fish should all look cooked after about 10 minutes. Drain in a colander, holding back a very small amount of the liquid, just enough to keep it moist then put it back in the saucepan and set aside for a minute.

Put the peas in a saucepan, add water, bring to the boil and drain.

Go back to the fish, Remove the bay leaf and gently mash the bits of fish, breaking them up so they are not whole chunks but also not broken up too small. Add the peas then add this mix to the individual ramekin dishes or disposable mini silver dishes.

Once the potatoes are ready, drain the water and mash well. Add about a fifth of a cup of almond milk and a tbsp vegan margarine and mix until smooth. Add a small pinch of Himalayan salt and mix again.

Add this layer to the top of the fish layer, rub a little vegan margarine over the top of each one and put in the oven for 20 minutes.

Once cool you can freeze them and defrost as and when you need them.

I hope your babies enjoy this as much as my baby did!

Love,
Lauren (& Braxton!)