Mini Salmon Dill Cakes
 
 
These Mini Salmon Dill Cakes are a fun and tasty way to obtain lots of vitamins and minerals and other nutrients like healthy fats and proteins! They're perfect for baby-led weaning or toddlers since they're easy to hold and fun to eat. A great healthy meal option for the whole family! {Gluten-free, dairy-free & paleo}
Serves: Makes approximately 16 mini salmon cakes
Ingredients
  • 12 oz cooked salmon, chopped finely
  • 2 eggs
  • 1 tsp dried dill
  • ¼ cup almond flour (can also replace with infant cereal or quick oats)
  • Juice of half a lemon
  • 2 garlic cloves, minced
  • 2 tsp. Dijon mustard
Optional Add-ins:
  • ¼ tsp salt (optional)*
Instructions
  1. Preheat the oven to 350 F. Bake salmon for 20-25 minutes or until it flakes. Allow to cool enough to handle.
  2. In a medium-sized bowl, flake the salmon using your hands or a fork. Mix in the almond flour, eggs, dill, lemon juice, garlic cloves, Dijon mustard, and salt (optional - see notes below) until well combined.
  3. Using your hands, press mixture for adults/older children together to form approximately 16 circular patties.** Place on parchment paper-lined baking sheet.
  4. Bake for about 15 minutes. Carefully flip the cakes and bake for an additional 5-10 minutes or until slightly browed on each side.
  5. Serve salmon cakes on their own or along with the roasted garlic spread.
Notes
* If making cakes just for baby, it is recommended that you leave out the salt to limit sodium intake. If adults or older children are sharing the cakes with baby, divide the salmon mixture in half and place in two separate bowls. In the portion for adults and older children, add salt if desired and mix until incorporated.

** If making recipe for baby and adults, using your hands, first press mixture for adults/older children (with extra seasoning) together to form approximately 8 circular patties. Place on parchment paper-lined baking sheet. Next, form the baby's mixture into an additional 8 circular patties and place on the other side of the baking sheet, paying attention to which patties contain the extra flavouring (you can even label the parchment paper to help you remember). You can freeze any extra cakes in the freezer between parchment paper in a container or a Ziploc bag.
Nutrition Information
Serving size: per salmon cake (calculated without salt) Calories: 59 Fat: 3g Saturated fat: 1g Trans fat: 0g Carbohydrates: 1g Sugar: 0g Sodium: 28mg Fiber: 0g Protein: 7g Cholesterol: 37mg
Recipe by Haute & Healthy Living at https://www.hauteandhealthyliving.com/recipe-box/mini-salmon-dill-cakes/