Tuna & Pea Pesto Burgers

Tuna is a fantastic source of Omega-3 and a gentle introduction to the world of fish. I love this recipe as not only does it make fantastic little burgers that older kids enjoy but the soft texture also means that they are perfect for podgy little hands to pick up and feed themselves. We have a soft spot for these patties with cournichions and sour cream in our house but they are equally fantastic in a toasted burger bun with tomato sauce.

Early weaning puree tip: because all the ingredients are cooked, it works as a fantastic no-cook puree

Makes 8-9 mini burgers or 2 large adult size and 1 mini burger 

120g tinned tuna, drained weight [note: always buy tinned tuna in spring water]

1 x pea and basil pesto

2 spring onions, roughly chopped

1 tsp fresh lemon juice juice

15g Panko breadcrumbs

1 tbsp olive oil

Place all the ingredients in a food processor and blitz until you have a rough puree. Using a tablespoon form the mixture into patties. Place in the fridge for at least 30 minutes to firm up but you can leave them overnight.

When ready to cook, preheat the oven to its highest setting and cook the burgers for 5-8 minutes on both sides or until lightly browned. Remove and serve.