Salmon & Broccoli Bites

Super soft, perfect for little taste testers from 6 months of age.


  • 100g grated raw broccoli (can swap for courgette or carrot but you’ll need to squeeze out the moisture after grating)
  • 100g cheddar cheese (can use dairy free – vegan smoked applewood is the best)
  • 100g self raising flour (*Gluten free flour)
  • 1 tsp baking powder
  • 170g tinned skinless and boneless salmon, drained (Can also use tin of tuna or fresh cooked fish)
  • 1/2 tsp mustard powder
  • 1/2 tsp mixed dried herbs
  • Good grinding black pepper
  • 170ml of milk (cows or plant based)
  • 1 heaped tablespoon of chia or flax seeds (to help bind)


Coarsely grate the broccoli and cheese then place in a bowl along with the rest of the ingredients and give it a good stir.

Spoon into a greased 24 hole mini mould of a regular 12 hole muffin tray.

Put in a preheated oven at 180c/360f for 20 mins for mini and 30-35 for regular or till puffed up and golden on top.

Allow to cool a little and the cheese to set before serving.

Can be frozen for up to 2 months – pop in the microwave for around 2 minutes to defrost and reheat.

Other recipes you might like

Sign up to our newsletter for the latest news and yummy recipes