These easy salmon & sweet potato cakes are a great way to offer salmon to your little human! They can be made in less than 20 minutes using leftover cooked salmon (or canned), and they freeze beautifully for a quick weeknight dinner!
Ingredients:
- Cooked Salmon: You can use leftover cooked salmon or canned. I like to use skinless, boneless, fresh salmon fillets. If your salmon has skin on, remove it using a sharp knife.
- Mashed Sweet Potato: Steamed.
- Egg: Will add protein and act as a binder in this recipe.
- Corn meal: Coating the patties before cooking helps keep the shape when frying and makes it easier for babies to hold. It also gives the salmon burgers a beautiful golden brown crust.
- Green onion: I love adding green onions to savoury recipes. You can also use fresh parsley or dill.
- All-purpose flour: Helps with texture and binds the muffin together.
- Spices: I used smoked paprika and garlic powder.
- Olive oil: For cooking. Use high-quality extra virgin olive oil.
- Salt: Omit for babies <12m old.
Instructions:
- With a fork, shred the leftover salmon fillets into small pieces.
- Mash the cooked sweet potatoes.
- In a medium size bowl, add all the ingredients (except the corn meal) and combine well.
- Spoon the salmon mixture (or use a cookie scoop), making small salmon burgers or cakes.
- Coat with corn meal or bread crumbs.
- Heat a frying pan over medium heat, add some olive oil, and cook the salmon patties for 2-3 minutes per side.
- Enjoy warm or let the salmon patties cool, add them to an airtight container and freeze for later!
Recipe c/o: goldenbearmama.com
https://goldenbearmama.com/easy-salmon-sweet-potato-cakes-baby-led-weaning/
