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–+ servings

Salmon Potato Cake

Hailey
Coming together from prep to plate in less than 30 minutes and under 5 ingredients, this salmon potato cake is an easy baby led weaning recipe the whole family will enjoy.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Appetizer, Breakfast, Dinner, Side Dish
Servings 10 Cakes

Equipment

  • 1 Bowl
  • 1 Cookie Sheet or Sheet Pan
  • 1 Oven

Ingredients
  

  • 1 Canned or Fresh Salmon 6 ounce (170 Grams)
  • 1/2 Cup Potatoes Premade mashed potatoes or mashed boiled potatoes
  • 1/2 Cup Chopped Spinach Frozen or fresh
  • 1/2 Cup Shredded Cheese Optional (Dairy free shredded cheese, cheddar cheese, mozzarella cheese, etc will work)
  • 1 Egg Whisked
  • Spices To taste (Garlic, onion, salt, pepper, etc)
  • 1/4 Cup Breadcrumbs or Crushed Crackers If gluten free, use gluten free breadcrumbs or crackers crushed into crumbs like the brand Simple Mills

Instructions
 

  • Set oven to 350 degrees and allow to preheat.
  • Mix salmon, potato, spinach, spices and cheese (if using) together in a bowl until the mixture comes together and can be formed into a ball about the size of the palm of your hand.
  • Whisk egg in a separate bowl.
  • Pour breadcrumbs into a separate bowl. If using crackers, crush them into crumbs in a separate bowl to create a breadcrumb like consistency.
  • Dunk salmon potato ball into an egg wash. Follow immediately with rolling into breadcrumbs (or crackers).
  • Place in oven until golden brown or until internal temperature is at least 165 degrees.
Keyword Allergen, Baby Lead Weaning, BLW, BLW Dinner, BLW Lunch, BLW snack, Dairy Free, Gluten Free
Tried this recipe?Let us know how it was!