Sweet Potato Salmon Patties
These easy Sweet Potato Salmon Patties are a healthy toddler-friendly meal made with canned salmon, sweet potato, almond flour, and Parmesan cheese. They're baked until golden, naturally gluten-free, freezer-friendly, and packed with protein and omega-3s.
Equipment
- fork or potato masher
Ingredients
- 1 cup cooked and mashed sweet potato
- 1 5-6 ounce can salmon, drained well
- 1 large egg or 1 flax egg
- ½ cup almond flour or breadcrumbs
- ½ cup finely grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning or dried dill
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the mashed sweet potato, drained salmon, egg, almond flour, Parmesan cheese, garlic powder, and seasoning until well mixed.
- Scoop about 1½ tablespoons of the mixture and gently shape into small patties. Arrange the patties on the prepared baking sheet.
- Bake for 12-15 minutes, then carefully flip each patty. Bake for another 8-10 minutes, or until lightly golden and cooked through. Let cool for a few minutes before serving.
Notes
- Drain the salmon well before mixing to prevent the patties from becoming too soft.
- If the mixture feels sticky, let it rest for 5-10 minutes before shaping.
- A cookie scoop makes evenly sized patties.
- For younger toddlers, cut the patties into bite-sized pieces and always assess your child's chewing abilities before serving.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
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