Salmon Sweet Potato Cakes
Soft baked fish cakes made with salmon and sweet potato. A simple way to introduce fish.
Ingredients
- 1 can (about 6 oz) boneless, skinless salmon, no salt added, drained (or about 3/4 cup cooked salmon, flaked)
- 1/2 cup cooked, mashed sweet potato
- 1 large egg
- 1/4 cup rolled oats, blended, or plain breadcrumbs
- Squeeze of lemon and a pinch of dill (optional)
Steps
- Heat the oven to 400°F and line a baking sheet with parchment.
- Flake the salmon into a bowl and check carefully for any bones.
- Add the sweet potato, egg, oats, and seasoning. Mix well.
- Shape into small patties about 2 inches across.
- Bake 15 to 20 minutes, flipping halfway, until firm and cooked through.
- Cool before serving.
How to serve by age
6 to 8 months: Cut each cake into strips about the size of an adult finger. They should be soft enough to squish with gentle pressure. A little plain, full-fat yogurt for dipping is fine from 6 months.
9 to 12 months: Break into small, bite-size pieces.
12 months+: Serve whole, with plain yogurt for dipping if you like.
Allergen notes
Contains fish and egg, plus wheat if you use breadcrumbs. Introduce each one on its own first. Choose low-mercury fish like salmon, and pick no-salt-added canned options. Talk to your pediatrician first if your baby has severe eczema or a known food allergy.
Storage tips
- Fridge: airtight container up to 2 days.
- Freezer: freeze cooked cakes on a tray, then bag. Keeps about 2 months.
- Reheat in the oven until warm all the way through.
Want a whole week planned for you?
Pick your baby's age and we'll email a free 7-day first foods plan, with new foods spaced out the way pediatric guidance suggests.
More ideas: all WeanWell recipes or BLW breakfasts for 9 to 12 months.
