These mini sweet potato salmon cakes are easy to whip up in one bowl and perfect for baby-led weaning. They’re a great way of incorporating Omega-3’s into your little one’s diet!
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Salmon is rich in omega-3 fatty acids, high in protein, and great for a little one’s development. The secret behind these easy cakes is to use canned salmon! Canned salmon is often cheaper than fresh filets and saves prep time to get these out and ready to serve quickly!
WHAT YOU’LL NEED
Here is what you’ll need to make these sweet potato salmon cakes:
- Sweet Potato: The main star ingredient for these tots. You can either cook the potato in the microwave or in the oven.
- Salmon: I used canned wild-caught salmon for this recipe, but you may also use fresh or frozen filets.
- Breadcrumbs: I like to use plain flavored panko breadcrumbs.
- Red Onions: For subtle flavor and slight texture variation.
- Garlic Powder: For added flavor.
PROCESS
- Pierce the sweet potato several times with a fork and cook it in the microwave for 6-7 minutes, or until it is soft and tender. Transfer the flesh to a bowl and measure out 1/2 cup of the mashed potato.
- Drain the liquid from the canned salmon.
- Add the mashed sweet potato, salmon, breadcrumbs, chopped onions, and garlic powder to a bowl. Mix well until combined.
- Preheat a frying pan with one tablespoon of oil over medium heat.
- Scoop out tablespoon-sized portions and shape them into mini cakes. You may also make larger-sized cakes, but I prefer to make them mini-sized so that there is less chance for waste.
- Cook the cakes for 2-3 minutes per side until golden on both sides. Transfer to a paper-towel-lined pan to cool before serving.
STORAGE INSTRUCTIONS
Once cooled, store the sweet potato salmon cakes in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 15-20 seconds or until warmed through. To freeze, place the cooled cakes in a freezer-safe Ziploc bag and freeze for up to 3 months.
SUBSTITUTIONS
- Salmon: The salmon may be replaced with canned tuna.
- Breadcrumbs: I use panko breadcrumbs in this recipe, but for a gluten-free version, replace the breadcrumbs with almond flour.
FREQUENTLY ASKED QUESTIONS
I like to plan ahead and prep the sweet potatoes for this recipe beforehand. You can roast it in the oven if you have some time or quickly cook it in the microwave if you’re in a pinch!
Yes! The consistency of the sweet potato helps serve as a binder so that they still hold together and maintain their shape. Making them mini-sized also helped them hold their shape.
These salmon cakes are soft and pillowy in texture with a slightly crisp coating.
RECIPE NOTES
- I like to make these cakes mini-sized to that there is less potential for waste when serving them to my baby. Feel free to make the cakes larger-sized if preparing for an older child or an adult!
- This recipe only makes 10 mini-sized cakes, so feel free to double it for a larger portion!
- Add salt and other seasonings for a bit more flavor if serving to adults. I usually make a batch for my baby and add salt and a little spice to a batch for everyone else!
Here are some other veggie-based recipes that you may like!
Sweet Potato Salmon Cakes
Ingredients
- ½ cup mashed sweet potato
- 1 5 oz can salmon
- ¼ cup plain Panko breadcrumbs
- 2 tbsp finely chopped red onions
- ¼ tsp garlic powder
Instructions
- Pierce the sweet potato several times with a fork and cook it in the microwave for 6-7 minutes, or until it is soft and tender. Transfer the flesh to a bowl and measure out 1/2 cup of the mashed potato.
- Drain the liquid from the canned salmon.
- Add the mashed sweet potato, salmon, breadcrumbs, chopped onions, and garlic powder to a bowl. Mix well until combined.
- Preheat a frying pan with one tablespoon of oil over medium heat.
- Scoop out tablespoon-sized portions and shape them into mini cakes. You may also make larger-sized cakes, but I prefer to make them mini-sized so that there is less chance for waste.
- Cook the cakes for 2-3 minutes per side until golden on both sides. Transfer to a paper-towel-lined pan to cool before serving.
Notes
- I like to make these cakes mini-sized to that there is less potential for waste when serving them to my baby. Feel free to make the cakes larger-sized if preparing for an older child or an adult!
- This recipe only makes 10 mini-sized cakes, so feel free to double it for a larger portion!
- Add salt and other seasonings for a bit more flavor if serving to adults. I usually make a batch for my baby and add salt and a little spice to a batch for everyone else!
Nutrition
