These Salmon and Sweet Potato Cakes are a nutrient-rich meal perfect for toddlers — and delicious enough for the whole family. Naturally packed with protein, healthy fats, and sweet potato goodness, they’re easy to prepare using your Babycook before finishing with a quick pan-sear and bake for the perfect golden texture.
Ingredients
- 2 oz salmon fillet, skin removed and cubed
- 1 cup sweet potato, peeled and cubed
- ¼ cup breadcrumbs or 1 tbsp coconut flour
- 1 egg white
- Pinch of garlic powder
- Pinch of cinnamon
- Pinch of chili powder or cumin
- Pinch of salt and pepper (optional for toddlers)
- 1 tbsp olive oil
- 1 tbsp butter
Instructions
-
Prep the ingredients
Peel and cube the sweet potato. Remove the skin from the salmon and cut into small cubes. -
Add water to the reservoir
Fill the Babycook water reservoir to Level 3. -
Steam
Place the salmon and sweet potato cubes into the steaming basket and run one full steam cycle. -
Cool the ingredients
Once cooked, transfer the salmon and sweet potato to a bowl to cool slightly. Discard the cooking liquid. -
Blend the mixture
Add the cooked salmon and sweet potato to the blending bowl. Add the egg white, breadcrumbs (or coconut flour), garlic powder, cinnamon, chili powder or cumin, and optional salt and pepper. - Gently pulse 2–3 times until the mixture comes together but still has some texture.
-
Chill
Transfer the mixture to a bowl and refrigerate for 15–30 minutes to help the cakes hold their shape. -
Form the cakes
Scoop about 1 tablespoon of mixture at a time and shape into small patties. -
Pan-sear
Heat the olive oil and butter in a non-stick sauté pan over medium heat. Cook the salmon cakes for about 1 minute per side, until lightly golden. -
Finish in the oven
Transfer the cakes to a parchment-lined baking sheet and bake at 350°F for 10 minutes until cooked through.
Serve and enjoy!
Always consult your pediatrician before introducing new foods to baby.
