Bring a large pan of water to the boil. Add the potatoes and cook until the potatoes are tender and easily pierced with a fork, about 15 minutes. Drain and allow to dry in the colander.
Tip the potatoes into a bowl and mash them, then stir in the whole milk, tuna, sweetcorn and dried herbs. Shape into 4 adult-portion cakes and 10 child-portion cakes and transfer to a lined baking tray. Chill for 30 minutes until firm.
Dip each cake into the egg, letting any excess drip off, then coat in the breadcrumbs, returning to the baking tray. Chill for a further 10 minutes.
Heat half the oil in a frying pan and add half the fish cakes. Cook for 2-3 minutes on each side until golden. Transfer to a low oven to keep warm and cook the remaining fish cakes in the remaining oil. Serve with the steamed broccoli and salad leaves.
7 months – 171kCal – based on 2 child-portion fishcakes, 40g broccoli and 40g cherry tomatoes
10 months – 243kCal – based on 3 child-portion fishcakes, 40g broccoli and 40g cherry tomatoes
12-36 months – 279kCal – based on 31/2 child-portion fishcakes, 40g broccoli and 40g cherry tomatoes
Adult – 400kCal – based on 2 adult-portion fishcakes, 80g broccoli, 60g bistro salad and a few cherry tomatoes
Please note, the below nutritional details are for 1 adult portion.