Fish Cakes With Quinoa | Gluten Free BLW Recipe

Fish Cakes With Quinoa | Gluten Free BLW Recipe

These gluten free quinoa fish cakes can be made with salmon or tuna and are the perfect baby, toddler and kid-friendly recipe for baby led weaning (BLW).

Course Snack, Dinner, Lunch

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings fish cakes

Calories 84kcal

Author Abbey Sharp

Ingredients

1 cup quick cooking oats gluten free if needed
2 cups old cheddar cheese finely grated and divided
1 ½ cups cooked and cooled quinoa
1 x 5 oz can salmon or light/ skipack tuna preferably chunk, drained really well
¼ cup oat flour or oats processed into a flour, gluten free if desired
1 cup frozen riced veggies I like sweet potato cauliflower, kept frozen until time to use
4 large omega 3 eggs
2 shallots minced
2 cloves garlic minced
Zest of 1 lemon
¼ cup Dill minced
6 tbsp Parsley minced
Olive oil in an oil atomizer
Salt and pepper to taste

Instructions

Preheat oven to 425 F and grease a nonstick baking sheet. Allow the baking sheet to preheat for 5 minutes in the oven.
Mix together the quick cooking oats with half of the finely grated cheese and set aside.
In a large bowl, mix the cooked, cooled and dry quinoa (prepared according to the package), the frozen veggies, half the cheddar cheese, canned fish, oat flour, parsley, dill, eggs, shallots, garlic, lemon zest and a pinch each of salt and pepper. Mix thoroughly.
Form them into small 2 tablespoon patties and coat in the oat cheese mixture. Spritz them generously with olive oil in an oil atomizer and bake, flipping and spritzing with olive oil half way through until golden brown. 10 to 15 minutes.
Serve with your favourite dip!

Notes

So, is canned tuna too high in mercury? Is it safe for babies? When making these tuna cakes for babies (or pregnant women), I suggest using LIGHT or SKIPJACK tuna which is low in mercury. Albacore tuna has a moderate amount of mercury so it should be enjoyed in moderation. Here are some facts about tuna fish and mercury.

Canned white, or albacore (0.32 parts per million of mercury). Children under six can eat up to one 3-ounce portion a month; children from 6-12, two 4.5-ounce portions a month. Adults, including pregnant women, can safely eat this kind of tuna up to three times a month (women, 6-ounce portions; men, 8-ounce portions).
Canned light or skipjack, the safer choice (0.12 parts per million of mercury). Children under six can eat up to three 3-ounce portions per month. Older children and adults can safely eat it once a week. But look out for "gourmet" or "tonno" labels. They are made with bigger yellowfin tuna and can contain mercury levels comparable to canned white.

If you're concerned about the mercury in canned tuna, you can also use canned salmon. I prefer CHUNK canned fish, and also one that is low in sodium and a sustainable fish brand (check out this list of sustainable canned fish here).

Nutrition