These sweet potato salmon cakes served with a tasty avocado crema are a fun way to obtain nutrients like healthy fats and protein! 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!
Place the cooked flaked salmon into a large bowl. Add mashed sweet potato, egg, dill, green onion, salt and pepper and mix until well combined.
Heat a non-stick frying pan over medium high heat. Add 1 tablespoon of oil to the pan. Form the salmon mixture into approximately 18 small patties (about 2 tablespoons worth of mixture each). Place in the pan, leaving room between each one. You may need to cook the salmon cakes in two batches.
Cook for 3-4 minutes on the first side. Carefully flip and cook for another 2-3 minutes on the other side. Repeat with any remaining salmon cakes.
Meanwhile, place ingredients for avocado crema in a food processor or mini blender and blend until smooth. Serve salmon cakes warm topped with avocado crema.
To cook the salmon: Preheat oven to 425 degrees F and bake for 12-18 minutes or until salmon flakes and is cooked through (times may vary depending on the thickness of the salmon).
To cook the sweet potato:
Microwave method: Pierce a sweet potato with a fork and cook on microwave safe plate in microwave for 5 minutes or until soft enough to mash with a fork.
Oven method: Preheat the oven to 425 degrees F. Place sweet potato on a baking sheet and bake for 50-60 minutes or until soft enough to pierce with fork.
For a super quick and easy meal, I recommend cooking the salmon and sweet potato ahead of time so that all you have to do is assemble and cook the patties when meal time rolls around.
If you find that the mixture is too moist when trying to form it into cakes, you can place it in the fridge for a few minutes to help it firm up a bit. You can also add some additional almond flour or bread crumbs to the mixture to help absorb some of the excess moisture.
You can freeze any extra cakes in the freezer between parchment paper in a container or a Ziploc bag.
If you don't want to form the salmon mixture into mini cakes you can always make them into salmon burgers as well.
If you find that the mixture is too moist when trying to form it into cakes, you can place it in the fridge for a few minutes to help it firm up a bit. You can also add some almond flour or bread crumbs to the mixture to help absorb some of the excess moisture.
Be sure to pack the mixture together well using your hands to prevent it from falling apart when you flip it in the frying pan.
If you'd like the avocado dip to be a thinner consistency, add one tablespoon of water at a time until desired consistency is achieved.
If making these salmon patties for baby-led weaning, I recommend leaving out the salt for baby's portion to limit sodium intake.
The nutritional information provided is based on one salmon patty. The avocado crema has not been included in the calculation.