Mini Salmon Fishcakes

Ingredients

• 150g cooked salmon (flaked, bones removed)
• 1/2 cup mashed potato
• 1 tablespoon chives (finely chopped)
• 2 tablespoons breadcrumbs (optional)
• 1 teaspoon olive oil

Method

1. 01

   Cook or drain canned salmon. Check thoroughly for any bones and remove them completely.

2. 02

   Boil and mash potato until smooth. Cool to room temperature.

3. 03

   Combine flaked salmon, mashed potato, and finely chopped chives. Mix until combined.

4. 04

   Shape into small flat patties (about 4 cm diameter). Coat lightly in breadcrumbs if desired.

5. 05

   Heat olive oil in a non-stick pan and cook patties 3–4 minutes per side until golden and heated through. Cool completely.

How to offer

Place 1–2 fishcakes on the high chair tray. Always supervise during feeding. At 6 months, fishcakes introduce an important allergen early. Ensure every bone is removed — pass through your fingers methodically. Soft, moist texture is key.

Storage

Refrigerate in an airtight container up to 2 days. Freeze cooked fishcakes for up to 1 month. Reheat in oven at 180°C.

Nutrition note

Excellent source of omega-3 DHA and EPA, protein, and vitamin D. Contains B vitamins and selenium.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer