Fish cakes are a great starter food for baby-led weaners. Salmon is high in protein, a source of iron and one of the best sources of omega-3 fats. The fish cakes are also easy to grasp and nice and soft for those tooth-less eaters!
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.
1 can (71⁄2 oz/213 g) salmon, drained, skin and large bones removed (or 6 oz/175 g leftover cooked salmon)
1 cup puréed or mashed potatoes 250 mL
1⁄4 cup finely chopped green onion 60 mL
1⁄4 cup finely chopped red bell pepper 60 mL
3 tbsp chopped fresh dill 45 mL
3 tbsp milk 45 mL
Salt and freshly ground black pepper
1 large egg, beaten 1
Nonstick cooking 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.
Makes 4 servings
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.