Salmon Fish Cakes Recipe for Baby
My whole family loves these salmon fish cakes. It’s a go-to when I have leftover mashed potatoes and a can of salmon in the pantry.
They’re a great way to serve salmon, even for those who aren’t big fans, as the flavour is mild when mixed with the potatoes.
Want to check out my top 12 starter foods for Baby-led Weaning? Head over to this post.
Salmon Fish Cakes
- non stick skillet
- 213 g salmon, drained, skin and large bones removed 1 can or leftover cooked salmon
- 1 cup mashed potatoes
- 1/4 cup finley chopped green onion
- 1/4 cup finely chopped red bell pepper
- 3 Tbsp chopped fresh dill
- 3 Tbsp milk
- 1 large egg, beaten
- salt & pepper
- non-stick spray
- In a medium bowl, combine salmon, potatoes, green onion, red pepper, dill and milk.
- Season to taste with salt and pepper. Gently stir in egg.
- Form mixture into four 3⁄4-inch (2 cm) thick cakes.
- Cover and refrigerate for at least 30 minutes or overnight to let flavor develop.
- Heat a large nonstick skillet over medium heat. Spray with cooking spray.
- Add fish cakes and cook for about 2 minutes per side or until browned on both sides and hot in the center.
Jennifer House is a Registered Dietitian, author & mom of 3. From Baby-led weaning to picky eating and meal planning, she helps you to make feeding your family easier.