Soft Fish Cakes for Little Eaters

Fish is one of the best foods for a toddler's still-developing brain, the same DHA that mattered in pregnancy is still doing quiet, important work now. But fish can be a tricky one for little eaters, between bones, strong flavours, and textures that are hard to manage. These soft, mild fish cakes solve for all three.

What you'll need

• 200g boneless white fish fillet (cod, dory, or similar), finely chopped or pulsed
• 1 egg
• 2 tbsp breadcrumbs
• A finely grated carrot
• A pinch of salt, if you use any at all for little ones

How to make it

Mix the chopped fish, egg, breadcrumbs, and grated carrot together until it holds. Shape into small, flat patties, about the size of your palm or smaller depending on your toddler's age. Place on a lined tray and bake at 200°C for 12 to 15 minutes, flipping halfway, until fully cooked through and golden, no translucent or glassy centre.

A safety note for little eaters

Double-check for stray bones before cooking, run your fingers along the fillet, even "boneless" cuts can hide a few pin bones. Cut cooked cakes into smaller pieces appropriate to your toddler's chewing ability rather than handing over a whole patty. And as with eggs, make sure the fish is cooked all the way through, young children are one of the groups Singapore Food Agency specifically flags for avoiding undercooked fish and seafood.

Mild, soft, and an easy way to get real omega-3s into a fussy eater's meal.