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Salmon Cakes

Ann Woo Stephenson

Ann Woo Stephenson

Salmon Cakes for Babies and Toddlers

This is one of Eller’s favorite things to eat and he’s getting veggies & fish at the same time! The addition of sweet potato & cauliflower to this recipe makes it that much better, and I think tastier! I usually meal prep a batch of these on Sundays and have in the fridge for the week! So easy to reheat in microwave for about 15-20 seconds and ready to serve my hungry little man!

Salmon Cakes

Recipe by Ann Woo Stephenson
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes

    Ingredients

    • 2 cans

      wild caught salmon

    • 1 package

      steamed riced sweet potato and cauliflower

    • 2 tbsp

      mayonnaise

    • 1 tbsp

      dijon mustard

    • 1/4 cup

      breadcrumbs

    • 2 tbsp

      chopped fresh parsley

    • juice of one lime

    • salt and pepper to taste

    Directions

    • Preheat oven to 375 degrees.

    • Add all ingredients in to a bowl then mix.

    • Form salmon mixture into 2 inch balls then flatten sides to create patty-like shape.

    • Line a baking sheet with parchment paper and set cakes evenly spaced out.

    • Place in oven and bake for 20 minutes.

      Salmon Cakes

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