Mini Salmon Cakes {with Leftover Salmon}
Servings: salmon cakes
Whip up a batch of these mini salmon cakes with leftover salmon! They're the perfect source of healthy fats and protein to nurture your growing baby, but are great for older kids and adults too!
Ingredients
For the salmon cakes:
- 20 ounces cooked salmon chopped finely (about 3 salmon fillets)
- 3/4 cup mashed sweet potato (or about 1 medium sweet potato cooked)
- 1/4 cup almond flour
- 1 large egg
- 3 tablespoons finely chopped green onion
- 1 teaspoon dried dill (or 1-2 tablespoons fresh)
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon ground pepper
- 1-2 tablespoons olive oil
For avocado crema (optional):
- 1 medium ripe avocado
- Juice of half a lemon (about 1.5 tablespoons lemon juice)
- 2 tablespoons light olive oil
- 4 tablespoons water
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried dill (optional)
- 1/4 teaspoon salt (optional)
- 1/8 teapoon pepper
Instructions
- Place the cooked flaked salmon into a large bowl. Add mashed sweet potato, almond flour, egg, green onion, dill, salt and pepper and mix until well combined.
- Heat a non-stick frying pan over medium high heat. Add 1 tablespoon of oil to the pan. Form the salmon mixture into approximately 18 small patties (about 2 tablespoons worth of mixture each). Place in the pan, leaving room between each one. You may need to cook the salmon cakes in two batches.
- Cook for 3-4 minutes on the first side. Carefully flip and cook for another 2-3 minutes on the other side. Repeat with any remaining salmon cakes.
- Meanwhile, place ingredients for avocado crema in a food processor or mini blender and blend until smooth. Serve salmon cakes warm topped with avocado crema or desired dipping sauce.
Notes
- If the salmon and sweet potato mixture is too moist, pop it in the fridge for a few minutes to help it firm up. You can also add some extra almond flour or panko breadcrumbs can help absorb the excess moisture and make it easier to form into cakes.
- To save time and effort, prepare the salmon and sweet potato in advance, allowing you to assemble and cook the patties when it's time to eat.
- To prepare a sweet potato, you can use the oven or microwave. Microwave it for 6-10 minutes after piercing it with a fork. Or, bake it at 425 degrees F for 50-60 minutes on a baking sheet.
- Press the salmon cake mixture together firmly with your hands. Otherwise, it may fall apart in the pan.
- For babies, I recommend avoiding salt in this recipe to limit sodium intake. You can form baby's salmon cakes first and then add a bit of salt into the mixture for the rest of the family, if desired.
Nutrition
Calories: 111kcal | Carbohydrates: 3g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 26mg | Sodium: 22mg | Potassium: 237mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 843IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
