Easy Baked Salmon & Sweet Potato Cakes
Allergen lists cover the priority allergens in the recipe as written. Always check your own ingredient labels, and introduce each new allergen on its own first.
Ingredients
- 1 can (150g) boneless wild salmon (low sodium)
- 1/2 cup mashed cooked sweet potato
- 1 egg
- 1/4 cup finely ground oats or breadcrumbs
- 1 tbsp chopped fresh dill
Method
- Preheat oven to 200°C (400°F).
- Flake salmon in a bowl and mix thoroughly with mashed sweet potato, egg, oats, and dill.
- Shape into rectangular patties or thick strips.
- Bake for 20 minutes, flipping halfway through until golden and firm.
How to serve by age
6–8 months
Cut baked patties into thick, two-finger-wide rectangular strips. Hold-size check: it should stick out above a closed fist, which is what the palmar (whole-hand) grasp needs at this stage.
9–12 months
Flake the cake into soft bite-sized pieces for self-feeding. These smaller pieces are sized for the pincer grasp (thumb and forefinger) that develops around 9 months.
Paediatric note
Canned wild salmon with soft bones provides an exceptionally high boost of natural calcium and DHA essential for neural development.
Source guidance: https://www.nhs.uk/conditions/baby/weaning-and-feeding/
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Add it to your child's recipe box, log it when you serve it and keep the allergen tracker up to date.