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.
Natelee Brett says
Hello! Can I use canned salmon and do I need to make any adjustments? If its cooked salmon, do I still add it same time?
Abbey Sharp says
Hi Natalee, I haven’t tested it with canned salmon but I think it should work!
Mary says
Wow, these are phenomenal! My 12 month old loves them….. and I couldn’t help sneaking a couple myself! I made the recipe as-is and they’re perfect. Our freezer is now full of them – will just pull one out and heat up as needed. Thanks!
Sarah says
I love that this recipe uses fresh salmon; all the others I’ve found use canned! And my daughter loves them. Unfortunately they are very time-consuming and messy to make, so I literally have to get someone to watch my daughter for half a day when I make them. But a batch goes a long way, so I’m not making them frequently.
Julie says
Love these do you have a dipping sauce you recommend?
Abbey Sharp says
These are some of my faves! https://www.abbeyskitchen.com/easy-toddler-dip-recipes-for-vegetables/
Lauren says
How should the sweet potato be cooked before adding it? Boiled? Baked? For how long?
Abbey Sharp says
Bake at 425 for 45-50 minutes, or until mashable with a fork. You can also microwave it for 5-7 minutes, just make sure to poke it with a fork first. As long as it’s soft it should be fine!