Mini Salmon & Sweet Potato Fishcakes
Soft, baked fishcakes perfect for little hands. Packed with omega-3s from salmon and vitamins from sweet potato, they're a delicious and nutritious meal for babies and toddlers.

*Image is for illustration purposes and may differ from the actual recipe (AI generated).
710 calories
$3 per serving
$35 min
4 servings
baby-toddler, any cuisine
Ingredients
- 150g salmon fillet, skinless and boneless
- 200g sweet potato
- 50g frozen peas
- 1 medium egg, beaten
- 1 tsp fresh dill, finely chopped
- 1 tbsp olive oil
Instructions
- 1.Preheat your oven to 180°C. Peel and chop the sweet potato into small cubes. Steam or boil it for 10-12 minutes until very tender.
- 2.While the sweet potato cooks, place the salmon fillet on a small piece of baking paper, drizzle with a little olive oil, and bake for 8-10 minutes until cooked through. Cook the peas by steaming or boiling them for 2-3 minutes.
- 3.In a bowl, mash the cooked sweet potato. Flake the cooked salmon into the bowl, checking carefully for any bones. Add the cooked peas, beaten egg, and chopped dill.
- 4.Gently mix everything together until just combined. The mixture will be soft.
- 5.Using your hands, form the mixture into 8-10 small patties (about 4-5 cm in diameter). Place them on a baking tray lined with parchment paper.
- 6.Bake for 15-18 minutes, flipping halfway through, until they are golden and firm. Let them cool completely before serving.
Nutrition Information
39g
fat
47g
carbs
9g
fiber
39g
protein
Why this recipe
This recipe is rich in omega-3 fatty acids for brain development and vitamin A for vision and immune support. It's a balanced meal providing protein, healthy fats, and complex carbs, making it ideal for a growing child's nutritional needs.