Baby Salmon Fish Cakes

Name: Baby Salmon Fish Cakes Recipe
Prep time: 00:20
Cook time: 00:30
Total time: 00:50
Yield: 12 mini fish cakes or 6 large
Ingredients: 2 fresh Salmon fillets boned & skinned; 2 sweet potatoes peeled & cubed; 100ml milk; 50g oats; 40g grated cheddar cheese (optional); Your choice of veggies (courgette carrot sweetcorn peas spring onion or parsley all work well!)

Prep: 10-30 mins

Cooks in: 10-30 mins

Serves: 12 mini fish cakes or 6 large

Contains:

Milk
Wheat
Gluten

Ingredients

2 fresh Salmon fillets boned & skinned

2 sweet potatoes peeled & cubed

100ml milk

50g oats

40g grated cheddar cheese (optional)

Your choice of veggies (courgette, carrot, sweetcorn, peas, spring onion or parsley all work well!)

Contains:

Milk
Wheat
Gluten

Method

Step 1

Preheat the oven to 200c/180c fan or gas mark 6. Place the potatoes in a saucepan, cover with cold water and bring to boil, then reduce heat and cook for 8-10 minutes. Meanwhile place the fresh salmon in a separate large saucepan, add milk, cover, and simmer for 10 minutes.

See recipe notes

These delicious baby fish cakes are a great way to boost your little one’s intake of those essential fatty acids and can be enjoyed by the whole family too!

Once cooked they can be stored in an airtight container in the refrigerator for 3 days or frozen up to 3 months.

step 1/5

Method

Step 2

Once the potatoes are tender remove from heat, drain, mash, and set aside. Remove the salmon, add to a separate bowl and flake using a fork, then add the sweet mashed potatoes and top with the milk from the salmon and mix well.

See recipe notes

These delicious baby fish cakes are a great way to boost your little one’s intake of those essential fatty acids and can be enjoyed by the whole family too!

Once cooked they can be stored in an airtight container in the refrigerator for 3 days or frozen up to 3 months.

step 2/5

Method

Step 3

Add your chosen veggies, along with oats and grated cheese. Combine well.

See recipe notes

These delicious baby fish cakes are a great way to boost your little one’s intake of those essential fatty acids and can be enjoyed by the whole family too!

Once cooked they can be stored in an airtight container in the refrigerator for 3 days or frozen up to 3 months.

step 3/5

Method

Step 4

Using your hands, form the mixture into 12 small or 6 large fishcakes. Add to a lined baking tray and bake for 15-20 minutes. Alternatively, lightly fry for 3-4 minutes each side until golden.

See recipe notes

These delicious baby fish cakes are a great way to boost your little one’s intake of those essential fatty acids and can be enjoyed by the whole family too!

Once cooked they can be stored in an airtight container in the refrigerator for 3 days or frozen up to 3 months.

step 4/5

Method

Step 5

Carefully remove baby fish cakes from the oven and once cooled serve.

See recipe notes

These delicious baby fish cakes are a great way to boost your little one’s intake of those essential fatty acids and can be enjoyed by the whole family too!

Once cooked they can be stored in an airtight container in the refrigerator for 3 days or frozen up to 3 months.