Baby recipe · 6+ months
Salmon & Sweet Potato Fishcakes
Soft, iron- and omega-3-rich fishcakes that hold together for little hands — a parent-favourite BLW dinner.
Ingredients
- 150g cooked salmon, flaked and checked for bones
- 200g sweet potato, steamed and mashed
- 2 tbsp fine breadcrumbs or ground oats
- 1 tsp olive oil, plus more for cooking
- Optional: squeeze of lemon, pinch of dill
Method
- Mix the flaked salmon, mashed sweet potato and breadcrumbs into a soft dough.
- Shape into small patties about 2cm thick — finger-width for younger babies.
- Pan-fry in a little olive oil over medium heat, 3–4 minutes per side, until golden.
- Cool to warm; check again for bones before serving.
How to serve it by stage
6+ months
Shape into finger-length logs instead of rounds — easier to grip and gnaw.
9+ months
Classic small patties, halved, for pincer-grip pickup.
12+ months
Serve a whole fishcake with a fork on the tray to practise self-feeding with cutlery.
Allergen & safety noteFish is a priority allergen — introduce it on its own the first time. Always double-check for bones. Always supervise eating, serve baby upright in a high chair, and check food passes the squish test for younger babies.
Make weeknights easier
Recipes like this are exactly what BabyEats serves up in the app: scan the ingredients you already have, get age-appropriate ideas in seconds, log what your baby tried and loved, and build a go-to rotation without the 5pm scramble.