Salmon & sweet potato cakes

Name: Salmon & sweet potato cakes
Total time: 45 min
Yield: About 12 finger-sized cakes
Ingredients: 1 medium sweet potato; 200 g (7 oz) skinless salmon fillet; 1 egg; 1 tbsp chopped fresh dill; 1 tbsp vegetable or olive oil

Soft, finger-shaped salmon cakes held together with sweet potato and egg, then baked. Contains fish and egg: offer them once your baby has had each on its own.

From: 6 months
Time: 45 min
Makes: About 12 finger-sized cakes

Contains fishContains egg

Ingredients

1 mediumsweet potatoabout 250 g (9 oz)
200 g (7 oz)skinless salmon filletor 1 can (about 170 g / 6 oz) of no-salt-added or low-salt salmon, drained; boneless, skinless canned salmon is easiest
1egg
1 tbspchopped fresh dilloptional
1 tbspvegetable or olive oilfor the tray

Steps

1Wash your hands. Heat the oven to 200°C (400°F). Scrub the sweet potato under running water, peel it and cut it into chunks. Steam or boil the chunks for about 12 to 15 minutes, until very soft, then drain well and mash.
2Fresh salmon: bake the fillet on a lined tray for about 12 to 15 minutes, until it's opaque, flakes easily and reaches 145°F (63°C) in the thickest part. Wash your hands after handling the raw fish. Canned salmon is already cooked: drain it and rinse it briefly.
3Let the salmon cool, then pull it apart with your fingers, feeling every flake for bones. Remove any skin. The easiest option is boneless, skinless canned salmon. If your can has bones, lift out the backbone and any larger bones, mash only the small soft bones completely flat with a fork, and remove any bone that is still hard.
4Beat the egg and mix it with the mashed sweet potato, salmon and dill. Don't taste the mixture: it contains raw egg. Wash your hands after handling raw egg.
5Brush a lined baking tray with the oil. Shape the mixture into fingers about 6–8 cm long and 2 cm wide (2½–3 × ¾ in) and place them on the tray. If the mixture is too soft to shape, chill it for 15 minutes first.
6Bake for about 15 to 20 minutes, turning them gently halfway, until golden and set all the way through, with no wet mixture in the middle. If you use a food thermometer, the center should reach 160°F (71°C).
7Let the cakes cool on the tray. Break one open and squash the middle between your thumb and finger: it should be soft, not crisp. Check they're only just warm before serving.

How to serve it by age

6 months+

Once your baby has had fish and egg on their own without a reaction, offer one or two whole finger-shaped cakes to hold and gnaw. Trim off any crisp edges.

9 months+

Break cakes into pieces no bigger than about 1 cm (just under ½ inch) for pincer-grasp practice, or keep offering whole soft cakes to bite.

12 months+

Serve whole cakes or bite-sized pieces about 1 cm (just under ½ inch) with soft-cooked vegetables, as part of the family meal.

Where US and UK guidance differ on this recipe

United States(AAP and CDC)Your setting

The AAP says fresh baby food should be cooked with no added salt or seasoning. It doesn't mention dill, and doesn't give an age for herbs. If you'd rather follow that line closely, leave the dill out until 12 months, or ask your pediatrician.

United Kingdom(NHS)Your setting

The NHS says not to add salt, stock cubes or gravy to your baby's food or cooking water. Its own sweet potato patties recipe for babies from 6 months uses garam masala, a spice mix, and its general salt advice suggests herbs and spices to add flavor instead of salt.

We cover US and UK guidance in detail. Elsewhere, check your national health service's advice too.

If your baby reacts

This recipe contains fish, egg. Introduce one new allergen at a time, mixed into a food your baby already eats, before serving it in a dish with other new foods. Contact your pediatrician, GP or health visitor if you notice mild signs after eating, such as a few hives or a little vomiting. See signs of a reaction.

Call 911999your local emergency number (such as 112 in Europe or 000 in Australia) now if your baby has trouble breathing, wheezing, can't cough or cry, has lips, mouth, tongue or throat that suddenly swell, or becomes pale, bluish, floppy or unresponsive. Also call if hives come with repeated vomiting.

Leftovers and the rest of the family

Storing it

Cool leftover cakes quickly and keep them in a covered container in the fridge for 3 to 4 days, or freeze them for 1 to 2 months (freeze them in a single layer, then pack them together once frozen). Reheat only once, until steaming hot, 165°F (74°C), then let them cool before serving. Throw away anything left in your baby's bowl. Don't leave cakes at room temperature for more than 2 hours, or 1 hour if it's hotter than 90°F (32°C).

For the grown-ups

Shape your baby's cakes first, then season the rest of the mixture with salt, pepper and lemon zest and shape larger cakes for the adults. Serve with a green salad or peas.