Canned salmon fishcakes

  • 8 cakes
  • A little work

Pan fried fishcakes made from red salmon and sweet potato, suitable from 10 months

Canned salmon fishcakes
  • 150g potato, peeled and boiled
  • 200g sweet potato, peeled and boiled
  • 1 tbsp tomato ketchup
  • 1 tsp dijon mustard
  • 0.5 whole small onion, finely sliced
  • 1 tsp fresh parsley, finely chopped
  • 1 whole egg, beaten
  • 1 pinch black pepper
  • 400g canned red salmon, drained and flaked
  • plain flour, (for dusting)
  • 75g golden breadcrumb
  • 3 tbsp olive oil


  • Step 1

    Cook the potatoes and sweet potatoes in boiling water for 20 minutes. Drain and leave to dry out, then mash.

  • Step 2

    Add tomato ketchup, mustard, onion, parsley and egg. Season to taste with pepper. Mix until well combined and then stir in the salmon.

  • Step 3

    Place flour on a plate, shape handfuls of mixture into six to eight cakes and lightly cover with flour.

  • Step 4

    Brush each fishcake with egg on all sides and then coat all over in breadcrumbs.

  • Step 5

    Heat the oil and fry the fish cakes on each side until goldenbrown. Cut into finger-food pieces and serve.