August 5, 2020
Salmon is a highly nutritious protein full of omega 3s & an array of vitamins so Pairing it with iron rich foods like sweet potato & kale, is the ultimate trifecta for a nutrient packed meal for your little one!
When buying your fish always looks for labels that include “wild caught” or Sustainable to assure quality.
Also note that fish is a top allergen. I recommend introducing in the morning to allow monitoring throughout the day.
Baby Led Weaning: Salmon Patties with Sweet Potatoes & Spinach.
Ingredients
- 6 oz wild-caught salmon, canned or fresh if using canned, drain water before using.
- 2 C kale sub: spinach
- 1 medium sweet potato cut into 1 in cubes (about 1½ C)
- 1 egg
- 1/4 C almond flour
- 2 tbsp cassava flour
- 1 tsp garlic powder
- 2 tbsp avocado oil.
Instructions
- Bring a medium sauce pot of water to a boil. When the water starts to boil, add diced sweet potatoes. Let simmer for 15 minutes or until you are able to pierce easily with a fork. Cooking time may vary based on the size of your cubes of sweet potato. Drain water. If you have leftover roasted sweet potatoes or baked sweet potatoes, those could also be used for this recipe instead of boiling the sweet potatoes.
- In a food processor add: warm sweet potatoes, kale, salmon & egg. Pulse until kale is broken down. Add flours, & garlic powder. Blend until smooth. Using a tablespoon or cookie scoop, form mixture into balls & flatten into patties.
- In a large skillet, heat 1 Tbsp of oil over medium heat. Add 5- 6 patties to the skillet. Cook for 3 -4 minutes, flip. Flatten a bit with a spatula. cook for an additional 3 minutes. Remove from pan. Re-oil the pan & repeat steps to cook the second batch of patties.
- Allow to cook before serving. Store in the fridge for up to 5 days. To reheat, place in oven at 350 for 5 minutes for best results. These patties can also be frozen after they've been cooked. Or store uncooked mixture in a glass jar in the freezer or fridge.
