3 Baby Salmon Fish Cakes on a plate. The fish cakes have cucumber and peas for eyes a carrot mouth and basil leaves for tails

Baby Salmon Fish Cakes

Age Suitability

12 months +





Cooking Time



What you need


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!)

Allergens warning

This product contains:
Milk, Gluten, Wheat
This product is suitable for:
These baby salmon fish cakes make a great recipe for baby led weaning. They’re yummy, nutritious and the perfect shape to grab and munch. They’ll love them!
Courgette slices


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.

Two salmon fillets in a saucepan of milk

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.

A glass bowl with mashed sweet potato and salmon

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

A glass bowl with mashed sweet potato, salmon, vegetables, oats and grated cheese

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.

Uncooked salmon fishcakes on a lined baking tray

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

3 Baby Salmon Fish Cakes on a plate. The fish cakes have cucumber and peas for eyes a carrot mouth and basil leaves for tails

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 you can freeze them before cooking, and keep them for up to 3 months.

If you freeze your fish cakes, we recommend you defrost them in the fridge thoroughly before cooking from chilled, following the instructions above. 

a bright orange carrot
Curly kale
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