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Salmon Fish Cakes

Salmon Fish Cakes
These tasty salmon fish cakes are easy to make and you can get the kids involved in the preparation. Perfect as a baby led weaning meal, we have also included some roasted vegetables to serve; feel free to serve it with anything you want.

Cook time: 1 hour
Makes: 8 fishcakes

For the roasted vegetables
About 500g mixed root vegetables such as carrots, parsnips, potatoes and sweet potatoes
2 tbsp rapeseed oil

For the fish cakes 
2 medium potatoes (about 400g), peeled and cubed
15g unsalted butter
2 tin canned red salmon, drained (about 420g)
½ small onion, roughly chopped
2 spring onion, roughly chopped
2 tablespoons tomato ketchup
flour for coating
1 egg, lightly beaten
75g breadcrumbs
oil for frying


  1. Preheat your oven to 190°C. 
  2. Peel the root vegetable and cut into fat fingers. Remove the core from the parsnip.
  3. Place the vegetables in a roasting dish and toss with the oil. Roast for about 1 hour, giving the vegetables a stir halfway through.
  4. For the fish cakes, steam potatoes for about 15 minutes until soft. Mash with the butter. Set aside to cool.
  5. Flake the salmon and carefully remove any bones. Mix with the mashed potato, onion, spring onions, tomato ketchup and pepper.
  6. Divide the mixture into eight fishcakes. Coat in flour, dip into the egg and then coat in breadcrumbs.
  7. Heat the oil in a large frying pan and fry the fish cakes for 3-4 minutes on both sides until golden. 
  8. Serve with your roasted root vegetables.

Weaning and Storage
6 months+ - Introduce as a finger food for baby to pick up and self feed. Add dips such as Stuffed Peppers to increase variety. 


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