Mini Salmon & Sweet Potato Fishcakes

10 min prep · 20 min cook · 12 makes · 12m+ age

A brilliant batch-cook staple for babies and toddlers — naturally soft, no added salt, and packed with good fats. Make a big batch, freeze, and pull out as needed.

Ingredients

• 250 g — sweet potato, peeled and cubed
• 200 g — tinned salmon in water, drained — no added salt
• 3 tbsp — plain flour, for dusting
• 1 — large egg, beaten
• 1 tbsp — fresh parsley or chives, finely chopped
• 1 tbsp — olive oil, for frying

Method

1. Cook the sweet potato. Boil or steam 250 g sweet potato cubes for 12–15 minutes until completely tender. Drain and mash until smooth. Leave to cool slightly.
2. Mix the fishcakes. Flake the tinned salmon into the mash, checking carefully for any bones. Add the chopped herbs and mix well. The mixture should be firm enough to shape — if too soft, add a little extra flour.
3. Shape and coat. Divide into 12 small patties, roughly 4 cm wide — a good size for little hands. Dip each one in beaten egg, then dust lightly with flour.
4. Fry until golden. Heat 1 tbsp olive oil in a non-stick pan over medium heat. Cook the fishcakes for 3–4 minutes each side until lightly golden and heated through. Cool completely before serving.

Notes

Freezing: Freeze after frying in a single layer, then transfer to a bag. Reheat from frozen in the oven at 180°C for 10 minutes until piping hot throughout — cool before serving.

Veg boost: Add a small handful of finely grated courgette or carrot to the mix — squeeze out excess moisture first.

For older children and adults: A squeeze of lemon juice and a pinch of black pepper lifts the flavour nicely. Keep seasoning separate so the baby batch stays salt-free.