For some reason, we never think about making fish cakes. It's always crab cakes. After trying to serve halibut by itself to a 11 month old with much of it ending up in his bib, I knew I needed to think of a better way to make it easy to grab. And that is how the idea of halibut cakes started. These tiny cakes are healthy and flavorful. Halibut is a great source of protein for babies plus it's packed with Omega-3, which helps with brain development.
halibut cakes with spicy sweet sauce
- olive oil
- 1lb wild halibut
- 1 bunch green elephant garlic (or leeks), chopped finely
- 1 tsp garlic powder
- 2 tsp onion powder
- 3-4 tbsp organic low fat yogurt
- 2 eggs, separate one of the eggs
- 1-1/2 cup bread crumbs
- 2 tbsp organic baby rice cereal
- 2 tbsp Thai sweet chili sauce
- 1 tbsp Japanese mayonnaise
- salt and pepper
- Over medium heat with olive oil, cook the halibut until the meat flakes apart. Add in green elephant garlic, cook until slightly wilted. Set mixture aside.
- Preheat oven to 350 degrees F. Grease baking sheet and mini muffin pan.
- Once cooled, mix in garlic powder, onion powder, and yogurt. Reserve about 1/2 cup of the mixture for babies' version of the halibut cakes.
- Mix together the fish, 1 egg white and 1egg, and 1 cup of bread crumbs. Add salt and pepper to desired taste. Place in refrigerator for about 30 minutes.
- While the other mixture is cooling, add rice cereal and 1 egg yolk to the reserved fish mixture. Divide up the mixture in your prepared mini muffin pan.
- Bake for 10-12 minutes or until fully cooked. Allow to cool before serving.
- Remove the original fish mixture from the refrigerator and form into balls with hands. Then roll them around the remaining 1/2 cup of bread crumbs and place them on the prepared baking sheet. I got about 8 little cakes.
- Bake for 15-20 minutes or until golden brown, flipping them over for the last 5 minutes.
- For the sauce, mix sweet chili sauce with mayonnaise. Serve with the halibut cakes over mixed greens.