Baby Led Weaning Salmon Cakes with Sweet Potato
Baby-led weaning is a wonderful way to introduce babies (and their little hands) to experience new foods. BLW eliminates traditional pureed foods and goes straight to regular foods babies can reach for, grab and eat on their own.
These salmon cakes are a great way to get babies to use and develop those tiny fingers because they’re the perfect size for them to hold. Fresh salmon has fatty acids, lots of protein and a wonderful flavor, making it an ideal protein to begin solids foods.
With simple ingredients like wild caught canned salmon, breadcrumbs, and riced sweet potato and cauliflower, these fish cakes are a sweet and savory mix babies go wild for.
Side note, babies aren’t the only ones that are big fans. I’ve seen my husband pop a few of these in his mouth a time or two, always with a look of approval. Baby led weaning salmon cakes, for the win!
❤️ Why You’ll Love BLW Salmon Cakes:
- Filled with healthy fats and a great source of protein.
- Fun way to get babies and kids interested in food.
- An easy meal to throw together.
- Freezes easily.
- Add any fresh veggies or herbs.
- Perfect shape to develop their pincer grasp.
- Wild-caught salmon is a low-mercury fish.
🍲 Ingredients
Wild Caught Salmon
Riced Sweet Potato and Cauliflower
Mayonaise
Dijon Mustard
Breadcrumbs
Fresh Parsley
Lime Juice
👩🍳 How to Make BLW Salmon Cakes
- Preheat oven to 375 degrees.
- Add all ingredients in to a large 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.
🪄 Tips and Tricks
- Make these into bite-sized pieces so babies can easily grab them. They’re soft and easy to chew and will break down quickly in their mouth.
- Fish can be a common food allergen. Always introduce new foods slowly.
🗒 Substitutions
- Use any canned fish. However, keep in mind some fish are best served for older children and have a higher mercury count.
- To make for the whole family, add brown rice, more fresh herbs, chia seeds, etc. Add whatever you like!
🗒 Best served with
- These mini cakes are well-rounded and make a great standalone snack or meal.
- If you love these, try my Sushi Balls or Shrimp Cakes, they’re similar and just as delicious!
👝 How to Store Leftovers
Store leftover salmon patties in an airtight container in the fridge for up the three days.
When ready to reheat, pop in the microwave for 15-20 seconds or in a pan over stove top with a little bit of olive oil. You can also freeze these for up to three months. Make a big batch, store in a freezer safe bag and defrost a few at a time.
🤔 Common Questions
These are dairy and gluten-free if you use dairy and/or gluten-free breadcrumbs.
When possible, always choose wild-caught canned salmon. It is slightly more expensive than farmed-raised salmon, but much healthier.
BLW Salmon Cakes
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
Instructions
- Preheat oven to 375 degrees.
- Add all ingredients in to a mixing 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.
