Salmon Sweet Potato Patties

Sweet potato salmon cakes served with broccoli and yogurt dip.

5 from 9 votes

These mini salmon sweet potato patties 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!

Prep Time10

Cook Time5

Total Time15

Course: dinner

Cuisine: American

Servings: mini patties

Author: Lily Payen

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

US Customary - Metric

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 and they hold their shape together a little better.
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 patties mini-sized so that there is less potential for waste when serving them to my baby. Feel free to make the cakes larger 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!
If you'd like moister patties and you or your little one is not allergic to eggs, mix an egg yolk into the mixture.
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