Leftover Rice and Fish CakesMakes 8 Pattie’s Age Appropriate: 8 months + (please note there’s a few allergens in here so make sure your baby is tolerating each one individually before adding them together - more info on my blog post- allergens Ingredients:1 cup cooked and cooked rice A large tin salmon (400g) or any other tinned fish you want to use (eg sardines, mackerel) 2 tbsp cassava flour (can also use buckwheat or if tolerating gluten spelt flour)1 eggOptional:1/2 tsp garlic powder1-2 TBSP finely chopped herbs such as parsley or dill or corianderSmall handful cheese such as Parmesan or cheddar (if tolerating cheese, be mindful under 12 months of cheese due to sodium content). Method:1. Place all ingredients in a bowl and mix well - if using fish with the bones make sure they are all crushed down. 2. Pan fry in some ghee or avocado or olive oil, until cooked through on both sides - or pop in your sandwich press for a quick cook!Notes:Will last in fridge for up to 3 days - I like to keep the batter in the fridge and cook fresh when serving.Or, freeze cooked or uncooked for up to 3 months, place in between baking paper to easily grab for a quick meal!Recipe via Boob To Food (instagram) #FYP #babytok #solids #fypシ #trending #startingsolids #babyrecipes