These Salmon Sweet Potato Fritters are a delicious high iron meal or snack and are also baby led weaning friendly.
Looking to incorporate more salmon in your diet but don’t know how? Try these Salmon Sweet Potato Fritters. These salmon fritters are perfect as a snack and you can even make them into burgers for a healthy burger night!
How to make these salmon sweet potato fritters
To make these fritters, start by cooking onion, garlic, ginger and spinach. In a food processor, combine salmon, egg, cooked sweet potato, onion, garlic, ginger and oat flour. Once combined, add the spinach and mix a little more. Form the mixture into finger like fritters or round patties and pan-fry until golden brown. Finish baking in the oven until cooked and serve warm!
Are these salmon sweet potato fritters baby led weaning friendly?
YES. If you’re just getting started with BLW, I recommend you check this out first. So we know how important omega 3’s are for brain development, and salmon is one of the absolute best sources there is. Want to know my secret to easy BLW? Make everything a fritter – and a log shaped fritter, if possible. The long shape is easy for baby to pick up, and a fritter is a great way to combine literally anything you have in the house.
Can I Bake These Salmon Fritters?
Definitely you can! However, I like to try to get these nice and golden.
Are These Fritters Freezer Friendly?
These fritters are perfect for freezing! Make a big batch, let them cool and add to a freezer friendly container/bag. Reheat on a baking sheet in the oven for 10-15 minutes in a 350 degree preheated oven.
Can These Sweet Potato Fritters Be Turned Into Burgers?
Turn these salmon fritters into a meal by forming into larger patties. Just know that these will take a bit longer to cook. Use a temperature thermometer to know when it’s done. It’s recommended to cook fish to an internal temperature of 145 degrees F (62.8 degrees C).
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Salmon Sweet Potato Fritters
- 3/4 lb salmon skin and bones removed and roughly chopped
- 1 medium sweet potato cooked
- 1 omega 3 egg
- 1 tbsp olive oil plus more for cooking
- 1/2 onion diced
- 3 cloves garlic minced
- 2 tbsp fresh ginger minced
- 1 1/4 cup oats
- 2 cups baby spinach minced
- Preheat oven to 350 F.
- To a large skillet, heat a tablespoon of olive oil and add the onion, garlic and ginger. Saute for 2-3 minutes until soft then add to a food processor.
- Return the pan to the heat and add in the spinach. Cook until wilted, about 2 minutes. Set aside
- To the food processor, add the salmon, egg, cooked sweet potato flesh (discarding the skins), onion, garlic, ginger and oats. Pulse until the mixture comes together, then add in the spinach. Pulse just until you see it mixed through.
- Oil your hands and add another coating of oil to the pan. Roll the mixture into finger like fritters and pan-fry until golden brown. Transfer to a baking sheet. Continue with the remaining fritters, then finish in the oven until cooked to an internal temperature of 145 F, about another 10 minutes. Serve at room temperature or warm.