Sweet Potato & Salmon Cakes For Baby Led Weaning

When a recipe only requires 3 ingredients and is jam packed with essential vitamins, minerals, antioxidants and protein to help your young baby thrive, I am ALL ABOUT IT!!!! These salmon cakes are not only nutrient dense, but they are incredibly flavorful and I eat these right alongside my 8 month old. I’ll usually dip mine in a little homemade tartar sauce for good measure, but honestly, these taste pretty good right off the frying pan! They are also a great use of leftover salmon from dinner!

I love simple pancakes like this for baby-led weaning because they are incredibly easy to whip up, they are a great food to give your baby to let them practice their pincer grasp (I usually just give Maize a whole pancake and let her grab it and break off her own pieces with her mouth) and they are also a great way to introduce interesting flavors to your baby. While these only require 3 main ingredients, I usually add a few seasonings just to get my baby used to stronger flavors. Here is an interesting fact—it is in the first 2 years of life that a child’s taste preferences are being developed. That is way I believe it’s incredibly important to offer the foods you want your child to become accustomed to early on. It doesn’t have to be complicated or too time consuming to offer interesting flavors. This recipe is a great example of a simple, flavorful, and nourishing meal for you baby.

Before we get cooking let me break down a few of the rad ingredients that go into these tasty egg cups.

Salmon is rich in omega-3 fatty acids which is essential for brain health (especially in little growing bodies)and is high in vitamin B12 which helps regulate the central nervous system and is necessary in producing red blood cells. It’s a great source of protein as well and can be served in a variety of ways which is why I love incorporating this into my children’s diet.

Eggs are a wonderful source of some of the harder to get nutrients like vitamin D and B12. They’re also a great source of the essential mineral iodine. Eggs are a complete protein as they contain all essential amino acids.

Sweet Potatoes are AMAZING! Not only are they high in fiber but they contain antixoidants and are rich in beta carotene which converts to vitamin A and helps to support vision and a good immune system.

Sweet Potato Salmon Cakes

PREP TIME: 10 minutes    COOK TIME: 10 MINUTES    SERVES: 6-8 silver dollar size pancakes

• 1/2 cup pureed cooked sweet potato (I usually steam mine then blend it with an immersion blender)

• 1/4 cup leftover cooked salmon

• 2 eggs

• pinch of salt (optional)

• 1/2 teaspoon dried dill (optional)

• dash of garlic powder (optional)

• ghee for frying

  Preparation

  1. Use an immersion blender or small food processor to blend together all of the ingredients.

  2. Heat a few tablespoons of ghee in a large cast iron skillet over medium-low heat. Once warm drop the batter, by the heaping tablespoon (think silver dollar size) and cook undisturbed for about 3-5 minutes. 

  3. Use a thin metal spatula to carefully lift up a tiny corner of the pancake to make sure it’s browned up nicely. Gently flip the pancakes and cook for an additional 2-3 minutes.  

  Notes

  1. Cooking times will very from kitchen to kitchen. Store extra pancakes in the fridge for 3 days.