These Salmon Fritters with Sweet Potatoes are a delicious high iron meal or snack and are also baby led weaning friendly. Easy super to make and are make-ahead friendly!
Are you looking to incorporate more salmon in your child’s diet but don’t know how? Try these super easy salmon fritters with sweet potatoes. These salmon fritters are perfect as a snack and you can even make them into burgers for a healthy burger night! Due to the texture of these fritters and shape, they are an easy way to introduce your little one to fish.
Table of contents
Why This Recipe Works
You won’t believe how easy it is to make these salmon fritters. Both the adults and the babies in your family will love these! On top of being easy, here are a few more reasons as to why you’ll love this recipe:
- Packed with healthy ingredients
- High in iron
- The perfect shape for babies to grab onto
- Freezer friendly
Key Ingredients
Salmon — Packed with omega-3s and healthy goodness like protein, the salmon is a great healthy base to these fritters.
Spinach — Spinach is an iron packed ingredient in these fritters. It’s super easy to slip into these salmon fritters that your little ones won’t even noticed that there’s veggies in them.
Oats — We use some old fashioned rolled oats to help bind the salmon fritters together. While some recipes may use panko or breadcrumbs, this is a gluten-free way to hold the fritters together.
Sweet Potato — Sweet potatoes are packed with fibre, minerals, and vitamins. Another healthy ingredient for our salmon fritters!
How to Make This Recipe
Step 1: 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.
Step 2: Return the pan to the heat and add in the spinach. Cook until wilted, about 2 minutes. Set aside
Step 3: 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.
Step 4: Oil your hands and add another coating of oil to the pan. Roll the mixture into finger like fritters.
Step 5: Pan-fry the salmon fritters 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.
Expert Tips
Oiling your hands before shaping the salmon fritters helps prevents the fritters from sticking to your hands. It also gives the fritters a little bit of oil so you can pan fry them without adding oil to the pan.
This recipe uses fresh salmon. While canned salmon is cheaper, something to take note of is the sodium levels in canned salmon. Some may have high amounts of sodium which is not recommended for babies.
Since this recipe makes 15 to 20 salmon fritters, if you have leftovers, you can store them in an airtight container in the fridge for up to 3 to 4 days.
Recipe FAQs
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.
You can definitely skip pan frying these salmon fritters and just bake them exclusively! However, I like to try to get these nice and golden before baking.
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.
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).
More Recipes You Might Like
Want more BLW and toddler friendly recipes that your baby will love? Try these ones!
- Banana Baked Oatmeal Fingers with Cherries
- Pumpkin Waffles with Protein
- BLW Carrot Cake Waffles
- Healthy Toddler Finger Sandwiches
Now I want to know, what are some of your favourite healthy recipes for your baby? Leave me a comment below with your thoughts!
Salmon Fritters with Sweet Potato (Baby Led Weaning Recipe)
Ingredients
Instructions
- 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.
Video
Notes
- Oiling your hands before shaping the salmon fritters helps prevents the fritters from sticking to your hands. It also gives the fritters a little bit of oil so you can pan fry them without adding oil to the pan.
- This recipe uses fresh salmon. While canned salmon is cheaper, something to take note of is the sodium levels in canned salmon. Some may have high amounts of sodium which is not recommended for babies.
- Since this recipe makes 15 to 20 salmon fritters, if you have leftovers, you can store them in an airtight container in the fridge for up to 3 to 4 days.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Heather says
My girl loves these! Thank you!
How do you usually cook the sweet potatoes. I stream them (set it and forget it in the instant pot), but I think it made them a little ‘wet’ to mold.
Abbey Sharp says
Usually just until the sweet potato is soft enough to pierce with a fork. The longer you cook them, the softer and sweeter they get so it’s up to you!
Estefani says
I would love to try this recipe but my baby is allergic to eggs. What can I replace the egg here with?
Abbey Sharp says
The egg acts as a binding agent so you can try a flax egg, however I haven’t tested it. Let me know how it goes!
YH says
Such a versatile and tasty recipe! I overcooked some salmon and my salmon-loving kid was not having it. So threw the cooked salmon in with these ratios and cooked broccoli (also rejected) instead of the spinach, and added extra oil to make up for the dryness. Dried garlic, ginger, and onion made do instead of the fresh kind, and I skipped the frying and instead baked it at 425F for 10 minutes on parchment paper. Was super tasty, all of us ate it. I know it’s annoying when someone changes a recipe and then leaves a review, but I wanted to share that this recipe was perfectly adaptable and worked great! Thank you!!
Abbey Sharp says
Amazing! So glad it worked out.
Jenny says
I found this recipe when looking for something different to do with canned salmon, for my 1-year old. I am so happy with the results! They are delicious and the texture is soft and moist. He ate every morsel.
I roughly halved the recipe, since a can of salmon is just less than half what is called for in this recipe. I keep cooked spinach and sweet potato on hand for baby recipes which helped make this recipe even easier.
I will certainly make this again, and freeze the extras.
Abbey Sharp says
Thanks for sharing your tips, so happy you loved the recipe!
Nicole says
We’re a mostly vegetarian household, but I wanted to introduce fish to my little one. I made these with canned salmon since I have no idea how to buy or cook salmon. Also used garlic powder, onion powder and ground ginger. Worked really well! They were a hit with my 7 month old and my partner said they were good too 🙂
Kari says
The one year old twins LOVE them!!
Gina says
I made these for my one year old tonight and he gobbled them right up! I think I used a bit more spinach then called for, and I used ground ginger and onion powder instead of fresh. I also skipped the pan frying step and made them into 20 patties on parchment paper and baked on 350 for about 15 minutes. Great way to slowly introduce my little guy to salmon, thank you!
Jules says
This was so good and easy to make! I don’t have a food processor and used my vitamix and had to add a little water to blend it through, which made it a little wet, but the patties turned out amazing and my 10 month old devoured 4 patties on his own!
I didn’t have spinach so i grated a carrot in and had left over fresh dill and threw that in as well. it was YUM!
Fanny says
I don’t have enough salmon, can I combine with another type of fish, say white fish?
Amy says
My 9 month old enjoys these! Would recommend grinding down everything first as the oats dried up the batch….had to do them separately. I enjoyed these myself.
Haisue says
Love this recipe! A great way for kids to say yes to fish!
Alison says
Made these for my 6 month old but only baked them. He LOVED them! Thanks for another great recipe.
Atia says
Can I use carrot and potato instead of a sweet potato? I don’t have any sweet potatoes.
Abbey Sharp says
Yeah you can definitely try that out!
Joy Clements says
Looks so nutritious! Can I use baby oat cereal in place of oats?
Thanks!
Abbey Sharp says
Definitely! Thanks Joy 🙂
Cor says
Can you use grated raw sweet potato?
Abbey Sharp says
You can try but the fritters may not mold together as easily.