Salmon Fish cakes


Fish cakes are perfect for baby led weaning! They are a great size and consistency for your little one to pick up and eat right from their first meal. Me and Little Chickpea really like these lemon and parsley flavoured fishcakes and I bet your baby will too!

If you make fishcakes for your little ones (and you are happy to share a photo) tag me on your instagram post @Weaning_the_nation and use the hashtag #weaningthenation, or message me from my facebook page and I can include you in one of my posts!!!

Good luck and Happy Weaning xxx

Ingredients (makes 6 fishcakes):

  • 1 sweet potato (approx. 350-400g)
  • 1 fillet of salmon (chilled or frozen)
  • 1 egg
  • 1 heaped tbsp flour
  • a small handful of parsley
  • zest of half a large lemon
  • (plus rapeseed or olive oil for cooking)



  1. Preheat the oven to 180Β°C.
  2. Loosely wrap a salmon fillet in foil with a small amount of oil and cook in the oven for 20min (approx. 10 min longer if cooking from frozen – check the packet for cooking instructions)
  3. Peel the sweet potato and cut into chunks around 2cm in size.
  4. Put the sweet potato chunks into a microwave proof bowl and cover with cling film. Pierce the Clingfilm and cook in the microwave for 5min.
  5. Mash the sweet potato with a fork or potato masher.
  6. When the salmon is cooked add it to the bowl with the potato in flakes and mix together well.
  7. Finely chop the parsley leaves, discarding the stalks, and add the chopped parsley to the potato and salmon mixture.
  8. Grate the lemon zest and add to the mixture along with a heaped tbsp of flour and the egg.
  9. Mix well and then turn out onto a floured surface and divide the mixture into 6. Carefully shape into round patties about 1.5cm thick. *
  10. Heat a tbsp of oil (rapeseed or olive) in a large frying pan over a medium heat and cook the fishcakes for 3 minutes on each side.
  11. Serve immediately or pop into an airtight container in the fridge where they should keep well for a couple of days.

*if you wish to freeze the fishcakes wrap the uncooked patties formed in step 8 in cling film and pop into the freezer.

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