These sweet potato and salmon cakes are incredibly quick to make—just blend, roll, and bake. The soft texture makes them perfect for little ones, while the flavour is delicious enough for the whole family. Sweet potato provides fibre and complex carbohydrates for steady energy. Salmon adds protein and omega-3s to support brain development, and the fresh herbs, ginger, and lime boost digestion and immunity. Chia seeds offer healthy fats and minerals, and buckwheat flour helps bind everything together with a gentle nuttiness. Great warm or cold, they freeze beautifully too.

Suitable from:
6 months

Top allergens:
Fish (salmon)

Ingredients:

• 1 cup roasted sweet potato

• 1 cup mixed herbs (e.g. mint, coriander, basil, parsley)

• 120g canned salmon in extra virgin olive oil

• 1 tsp fresh grated ginger

• 1 tsp lime zest

• 1 clove garlic

• 1 tbsp buckwheat flour

• 1 heaped tsp chia seeds

Method:

1. Preheat the oven to 200°C fan-forced and line a baking tray with baking paper.

2. Add all ingredients to a food processor and blitz until smooth and well combined.

3. Roll the mixture into small patties or log shapes and place on the prepared tray.

4. Bake for 10 minutes, or until warmed through and lightly set—they should still feel soft and squishy to the touch.

5. Let cool slightly before serving, or enjoy cold with a little yoghurt for dipping.

Serving and Storage Notes:

Store in the fridge for up to 3 days, or freeze for up to 3 months.

How I would serve this to Delilah:

These were lovely served as soft finger food (long shapes) when Delilah was learning to self-feed. I also like to pair them with a little plain yoghurt or avocado on the side to dip. I cut them into smaller pieces for Delilah now.