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Nutrient-Rich: Packed with protein, omega-3 fatty acids, vitamins (A, D, B12), and minerals (calcium, potassium).
Kid-Friendly: Soft, easy-to-eat, and perfect for toddlers and babies.
Versatile: Customisable with vegetables, herbs, and seasonings to suit all tastes.
Quick and Easy: Simple to prepare and cook, making it a great option for busy families.
Healthy: A lighter, baked alternative to fried fish cakes, lower in unhealthy fats.
Freezer-Friendly: Can be made ahead and stored for quick meals later.
Satisfying: Filling and balanced, great for any meal—lunch, dinner, or a snack!
Prepare the Ingredients
Peel and dice the potatoes into small chunks for even cooking. Pat the salmon fillet dry if using fresh salmon.
Cook the Salmon and Potatoes
Steaming Method: Place the potato chunks and salmon fillet in a steamer basket over boiling water. Cover and steam for 12–15 minutes, or until the potatoes are tender and the salmon is cooked through (opaque and flaky).
Boiling Method: Place the potatoes in a saucepan of water and boil for 10–12 minutes. Add the salmon fillet on top of the potatoes during the last 5 minutes of boiling.
Once done, remove both salmon and potatoes and let them cool slightly. If boiled, pat them dry with a clean kitchen towel to avoid excess moisture.
Mash and Mix
Transfer the cooked salmon and potatoes into a mixing bowl. Use a fork to mash them together until they are well combined and have a smooth texture. Add ½ cup of grated cheese and 1 tsp of garlic powder (if using). Mix thoroughly.
Shape the Fish Cakes
Take small portions of the mixture (about 2 tablespoons each) and shape them into balls.
Bake the Fish Cakes
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or lightly grease it. Arrange the fish cakes on the baking sheet, leaving some space between them. Bake in the preheated oven for 18–20 minutes, or until the fish cakes are lightly golden on the outside.
Cool and Serve
Allow the fish cakes to cool slightly before serving, especially if serving to babies or toddlers. These fish cakes are soft and easy for little ones to eat, making them perfect for baby-led weaning, toddlers, and family meals.
Use fresh or frozen salmon fillets without skin or bones. If using frozen salmon, make sure to thaw it completely and pat it dry before cooking to avoid excess moisture. You can also use canned salmon (drained well and flaked) as a convenient alternative.
Dry Ingredients Thoroughly
Whether steaming or boiling the salmon and potatoes, ensure they are not waterlogged. Pat them dry with a clean kitchen towel to remove extra moisture before mashing. This prevents the fish cakes from becoming too soft or falling apart.
Mash Consistently
Mash the salmon and potatoes thoroughly, ensuring there are no large lumps. A smooth, well-mixed consistency makes it easier to shape the fish cakes and helps them hold together during baking.
Add Binding if Necessary
If the mixture feels too soft or sticky, you can add a tablespoon of breadcrumbs or oat flour to help bind the mixture. This is especially useful if your potatoes are very moist.
Season with Care for Babies
For babies under 1 year, avoid adding salt. Garlic powder is a great alternative for flavour, but it’s optional. If making a batch for adults, you can divide the mixture and add a pinch of salt or spices for a more seasoned version.
Line Your Baking Sheet
Use parchment paper or lightly grease the baking tray to prevent the fish cakes from sticking. This also makes cleanup easier.
Check the Oven Temperature
Ensure your oven is properly preheated to 175°C (350°F) to bake the fish cakes evenly. If the fish cakes aren’t browning lightly after the recommended time, you can increase the temperature slightly for the last 2–3 minutes.
Make Them Ahead
These fish cakes are freezer-friendly! Double the recipe and freeze a batch for quick, healthy meals on busy days. To freeze, let the baked fish cakes cool completely, then store them in a single layer in a freezer-safe container or bag.
Customise for Your Family
For extra nutrition: Add finely chopped or grated vegetables (like carrots, zucchini, or spinach) to the mixture before shaping. For extra crispiness, lightly coat the fish cakes in breadcrumbs before baking.
Here are some substitutions and additions to customise your salmon fish cakes for different preferences, dietary needs, or to add variety.
Canned Tuna or Mackerel: A budget-friendly or pantry-staple alternative to salmon. Make sure it’s drained well.
White Fish (Cod, Haddock, or Pollock): These mild-flavoured fish work well but may need a bit more seasoning.
Chicken: For a non-fish version, use cooked and shredded chicken breast or thigh.
Sweet Potatoes: Add a touch of natural sweetness and extra nutrition.
Mashed Cauliflower: A low-carb option that still provides a creamy texture.
Butternut Squash: Similar to sweet potatoes, it adds a slight sweetness.
Dairy-Free Cheese: Use a plant-based shredded cheese if you’re avoiding dairy.
Nutritional Yeast: Adds a cheesy flavour without the dairy.
Feta or Parmesan: For a sharper, more savoury flavour (for older children or adults).
Fresh Garlic: Use 1 small clove of fresh garlic, finely minced, and sautéed lightly before mixing.
Onion Powder: A milder alternative to garlic powder.
Herbs: Dried thyme, dill, or parsley can replace garlic powder for a different flavour profile.
Vegetables
Grated Carrots or Zucchini: Adds moisture and hidden veggies for kids. Make sure to squeeze out excess water before adding.
Chopped Spinach or Kale: Finely chop and lightly sauté before mixing in.
Peas or Corn: For pops of sweetness and colour (perfect for toddlers).
Seasonings
Dill or Parsley: Fresh or dried herbs pair beautifully with salmon.
Lemon Zest: A small amount brightens the flavour.
Paprika or Mild Curry Powder: Adds a subtle warmth and depth of flavour for older kids or adults.
Binding Agents
Breadcrumbs: Helps with shaping and binding if the mixture feels too wet.
Egg: Use one lightly beaten egg for added binding, though it’s not necessary.
Crispy Coating
Roll the shaped fish cakes in panko breadcrumbs, crushed crackers, or ground oats before baking for a crispy, golden crust.
Dietary Adaptations
Gluten-Free
Ensure all ingredients (like cheese and seasonings) are gluten-free. Use gluten-free breadcrumbs if needed.
Dairy-Free
Swap regular cheese for a dairy-free alternative or use nutritional yeast for a cheesy flavour.
Egg-Free
This recipe is naturally egg-free, but if additional binding is needed, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead.
Finger Food
Serve the fish cakes as is for baby-led weaning. Pair with a side of steamed veggies like broccoli, carrots, or peas.
Dipping Fun
Offer alongside toddler-friendly dips like plain yoghurt, tzatziki, or mild avocado mash.
Puree Option
Mash or blend the fish cakes with a bit of water, breast milk, or formula for younger babies transitioning to solids.
Dipping Fun
Offer alongside toddler-friendly dips like plain yoghurt, tzatziki, or mild avocado mash. Serve with colourful veggie sticks such as cucumber, bell peppers, or cherry tomatoes (quartered).
Mini Meal
Pair the fish cakes with a small serving of mashed potatoes or sweet potato fries. Add a side of steamed or roasted veggies for a balanced meal.
Light and Fresh
Serve the fish cakes with a simple green salad (lettuce, cucumber, cherry tomatoes, and a light vinaigrette) for adults and older kids.
Comfort Meal
Pair with mashed potatoes, roasted sweet potatoes, or rice. Add a warm side like sautéed spinach, steamed green beans, or grilled asparagus.
Wrap or Sandwich
Place the fish cakes in a soft wrap or bun with lettuce, tomato, and a dollop of tartar sauce or yoghurt-based dressing.
Healthy Snack
Serve as a snack with a side of hummus or guacamole for dipping.
Picnic or Lunchbox: Pack the fish cakes cold with a side of cherry tomatoes and baby carrots for an easy on-the-go meal.
Party Bites: Serve bite-sized fish cakes as finger food with a variety of dips for guests to enjoy.
Allow the fish cakes to cool completely after baking. Place them in an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator for up to 3 days.
To Reheat:
Preheat your oven to 175°C (350°F) or use an air fryer. Place the fish cakes on a baking tray and warm for 8–10 minutes. Alternatively, microwave for 30–60 seconds, though this may soften the texture.
Freezing
To Freeze Uncooked Fish Cakes:
Shape the fish cakes as directed, but do not bake them. Place the uncooked fish cakes on a tray lined with parchment paper, ensuring they don’t touch. Freeze for 1–2 hours until solid, then transfer to a freezer-safe bag or container. Label with the date and store for up to 3 months.
To Freeze Cooked Fish Cakes:
Cool the baked fish cakes completely. Place them in a single layer on a parchment-lined tray and freeze until solid. Transfer to a freezer-safe container or bag. Label and store for up to 3 months.
Reheating Frozen Fish Cakes
For ‘Uncooked Fish Cakes,’Bake directly from frozen at 175°C (350°F) for 25–30 minutes, flipping halfway through. For ‘Cooked Fish Cakes,’ reheat in the oven at 175°C (350°F) for 10–12 minutes or until heated through.
By following these storage tips, your salmon fish cakes will stay fresh and ready for a quick, healthy meal or snack.
Prepare the Ingredients
Peel and dice the potatoes into small chunks for even cooking. Pat the salmon fillet dry if using fresh salmon.
Cook the Salmon and Potatoes
Steaming Method: Place the potato chunks and salmon fillet in a steamer basket over boiling water. Cover and steam for 12–15 minutes, or until the potatoes are tender and the salmon is cooked through (opaque and flaky).
Boiling Method: Place the potatoes in a saucepan of water and boil for 10–12 minutes. Add the salmon fillet on top of the potatoes during the last 5 minutes of boiling.
Once done, remove both salmon and potatoes and let them cool slightly. If boiled, pat them dry with a clean kitchen towel to avoid excess moisture.
Mash and Mix
Transfer the cooked salmon and potatoes into a mixing bowl. Use a fork to mash them together until they are well combined and have a smooth texture. Add ½ cup of grated cheese and 1 tsp of garlic powder (if using). Mix thoroughly.
Shape the Fish Cakes
Take small portions of the mixture (about 2 tablespoons each) and shape them into balls.
Bake the Fish Cakes
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or lightly grease it. Arrange the fish cakes on the baking sheet, leaving some space between them. Bake in the preheated oven for 18–20 minutes, or until the fish cakes are lightly golden on the outside.
Cool and Serve
Allow the fish cakes to cool slightly before serving, especially if serving to babies or toddlers. These fish cakes are soft and easy for little ones to eat, making them perfect for baby-led weaning, toddlers, and family meals.
Suitable for 6 months +
per fish cake:
Calories: ~150–200
Protein: 15–20g
Carbs: ~20g
Fat: 8–12g (mainly healthy omega-3s)
Fibre: ~2–3g
Vitamins: A, D, B12
Minerals: Calcium, Potassium
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