Little Salmon Cakes

🛒Ingredients

Makes 10 small cakes. Tap to check off as you go.

• 1 can (6 oz / 170 g) boneless, skinless salmon, drained
• 1/2 cup (120 g) mashed cooked sweet potato
• 1 large egg
• 1/4 cup (15 g) panko breadcrumbs
• 1 tbsp finely chopped fresh dill or parsley
• 1 tsp lemon zest
• 1 tbsp olive oil, for cooking

Contains: fish, egg, wheat.

🍳Instructions

1. 

   1Check the salmon

   Drain the salmon and flake it in a bowl, checking carefully for any small bones.

2. 

   2Add the sweet potato

   Add the mashed sweet potato, egg, herbs and lemon zest.

3. 

   3Mix and bind

   Stir in the breadcrumbs until the mixture holds together when pressed.

4. 

   4Shape the cakes

   Shape into 10 small patties about 2 inches wide.

5. 

   5Pan-fry gently

   Cook in olive oil over medium heat for 3–4 minutes per side until golden and hot through.

6. 

   6Serve with dip

   Cool slightly and serve with plain yogurt mixed with lemon and dill, plus soft steamed veggies.

👶How to serve by age

🔄Allergy & diet swaps

Egg-free

Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and add 1 extra tbsp of mashed sweet potato to help them hold together.

Gluten-free

Use gluten-free panko or certified gluten-free quick oats instead of breadcrumbs.

Dairy-free

The cakes are already dairy-free. For the dip, use a plain unsweetened dairy-free yogurt.

💡Tips

• Look for low-sodium canned salmon.
• Bake instead: 400°F (200°C) for 15 minutes, flipping halfway.
• Cut into strips for younger eaters.

🧊Storage & safety

Storage: Fridge: 2 days. Freezer: 2 months.

Suggested age: 9 months+. Every child is different — serve textures and sizes that match your toddler's chewing skills.

❓Questions parents ask