Air Fryer Salmon Cakes

Ingredients

• 50 g salmon, boneless and skinless
• 100 g potato, peeled
• 10 g fresh spinach
• 1/2 beaten egg (as needed), plus a little egg yolk for brushing
• 1 teaspoon olive oil
• To serve (optional): soft-cooked carrot sticks and broccoli

Method

1. 01

   Peel the potato and cut it into small cubes. Steam the potato until soft, the salmon until fully cooked, and the spinach until wilted.

2. 02

   Mash the potato, flake the salmon (check carefully for any bones) and finely chop the spinach.

3. 03

   Mix everything together with just enough beaten egg to bind.

4. 04

   Shape the mixture into 4–5 small, flat patties.

5. 05

   Lightly brush the tops with egg yolk and brush the patties with olive oil.

6. 06

   Preheat the air fryer to 180°C (350°F) for 3 minutes.

7. 07

   Air fry for 8–12 minutes, flipping halfway, until golden and cooked through.

8. 08

   Cool to a safe temperature and serve with soft-cooked vegetables.

How to offer

Makes 4–5 mini cakes. From 9 months, offer a whole cake or break it into halves — they're soft inside and easy to hold. Check the salmon for bones before mixing, and break one cake open to make sure the middle is hot and fully cooked. Steam carrot sticks and broccoli until soft enough to squash between your fingers. Fish and egg are common allergens, so introduce them on their own first. No salt needed. Always supervise baby during mealtime.

Storage

Refrigerate in an airtight container for up to 2 days. Freeze individually for up to 1 month; reheat until piping hot all the way through, then cool before serving.

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