Easy Salmon & Sweet Potato Cakes (Baby Led Weaning)
These Easy Salmon & Sweet Potato Cakes (Baby Led Weaning) can be made in less than 20 minutes using leftover cooked salmon (or canned) and freeze beautifully for a quick weeknight dinner! Source: goldenbearmama
- Suitable from
- Finger foods (BLW)
- Total time
- 29min
- Makes
- 6servings
- Iron
- 0.2mg
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, Fish, WheatIntroduce one at a time.
Ingredients
- Fish, salmon250 g
- Sweet potato200 g
- Egg1piece
- Green onions1 tbsp
- All-purpose flour4 tbsp
- Spices, paprika1/2 tsp
- Spices, garlic powder1/2 tsp
- Cornmeal1/3 cup
- Olive oil2 tbsp
- Salt1/4 tsp
Steps
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 mixture, making small salmon burgers or cakes.
Coat the salmon patties with corn meal or breadcrumbs.
Heat a large skillet over medium heat, add some olive oil and cook the salmon patties for about 2-3 minutes per side.
Enjoy warm or let the salmon patties cool, add them to an airtight container and freeze for later!
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 43kcal
- Protein
- 2.3g
- Fat
- 2.5g
- Carbs
- 2.7g
- Carbs26%
- Protein21%
- Fat53%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 6 servings per recipe
Amount per serving
Calories
43
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.