Salmon Fish Cakes

Serves 4, stage 4 (12 months onwards) weaning portions.


  • 1 fresh salmon fillet
  • 2 potatoes, washed, peeled and chopped into small pieces
  • 2 tsp. of lemon juice
  • 1 tbsp. chopped parsley
  • 40g breadcrumbs
  • 1 tbsp. of rapeseed oil
  • Pepper to season



  1. Preheat the oven to 190 degrees Celsius.
  2. Cover in tinfoil and bake the salmon fillet in the oven for 15-20 minutes until cooked through.
  3. While the salmon is cooking, boil the potatoes in a saucepan of water for around 15 minutes or until soft. Once cooked, drain the water and mash.
  4. Once the salmon fillet is cooked, remove it from the oven and use a fork to flake it removing the skin and any bones.
  5. Add the parsley, lemon juice, half of the breadcrumbs and the salmon into the mashed potato.
  6. Using your hands, shape the mixture into 4 small fish cakes, coating them in the remaining breadcrumbs.
  7. Heat the rapeseed oil in a large frying pan and cook the patties for 3-5 minutes on each side until golden.
  8. Allow to cool and chop the fish cakes for your little one before serving.
  9. Leftovers can be frozen in a lidded container for up to 3 months, just make sure to write the date on the item you are freezing.