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Zander and Celeriac Cakes

Zander and Celeriac Cakes

The Zander or also known as the pike perch fish is a type of fish native to freshwater areas of Central Europe. It is a fish popularly enjoyed in dining, as it is a well-flavored and nutrient packed fish. This fish is a great option for toddlers as it is rich in minerals and fats essential for developing toddlers.

Zander fish is a great source of lean protein, which is essential for healthy growth in both toddlers and children. The protein found in Zander is lower in saturated fat and richer in polyunsaturated fatty acids making it beneficial for overall cardiovascular health.

Zander also contains a good amount of iron, which helps improve cognitive development, concentration and energy in toddlers. Iron is also essential for healthy blood oxygenation and production of red blood cells.

Moreover, Zander fish is packed with a decent amount of zinc, which is important for the metabolic process in toddlers and children. Zinc helps make sure cells, nerves, and the immune system are working optimally.

Lastly, Zander is a great source of essential vitamins for toddlers. Vitamin D is essential for proper bone growth, muscle strength, healthy joints, and overall coordination in toddlers. Vitamin A is beneficial for maintaining healthy vision and releasing hormones that allow toddlers to develop socially and intellectually.

In conclusion, Zander fish is an excellent option for toddlers and young children because it is rich in essential minerals, vitamins, and fats. These nutrients are important for proper growth, physical and cognitive development, and optimal metabolism in toddlers.

General Information

  • Calories: 500
  • Servings: 4
  • Cooking time: 25 minutes


  • 250g Zander fish
  • 400g Celeriac, peeled and grated
  • 2 eggs
  • 1 teaspoon garlic granules
  • 1 teaspoon onion powder
  • 2 tablespoons plain yoghurt
  • 2 tablespoons of olive oil


  1. Preheat the oven to 190°C.

  2. Place the Zander in a bowl and season with the garlic and onion powder.

  3. Place the grated Celeriac into a separate bowl and add the eggs, yoghurt and 2 tablespoons of olive oil.

  4. Mix both bowls until fully combined.

  5. Grease a non-stick cooking tray with the remaining olive oil.

  6. Using your hands, shape the mixture into 4 even sized patties.

  7. Place onto the tray ensuring each patty has plenty of space.

  8. Bake for 20 to 25 minutes, or until the patties are golden brown.

  9. Once cooked, remove from oven and allow them to cool before serving.

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  • A: Where’s pop corn?

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