Salmon & Corn Fishcakes

Salmon & Corn Fishcakes

Salmon is such a fantastic food for little people.  It's full of good fats and protein.  It's soft and easy on teething gums, and not to mention it's totally delicious.  We love to serve it poached with some simple veg on the side, but we also love it in these yummy fishcakes.


Salmon & Corn Fishcakes


  • 1 Fillet salmon (poached)

  • 1 Spring onion (chopped)

  • 1/3 cup Corn

  • ½ cup Fresh baby spinach or ¼ cup Frozen spinach

  • 100g Potato (cooked and mashed)

  • 1 Egg

  • 2 tbs Flour

  • 3 tbs Breadcrumbs


  1. In a bowl, mix all the ingredients together.

  2. Heat a large frying pan with a little olive oil, or butter.

  3. Form the salmon mixture into small balls and cook for 2-3 minutes.

  4. Flip them over and press down do create a patty shape. Cook for a further 3 minutes.

  5. Serve with some veggies, a salad or as burger or in a wrap.

    *Store in the fridge for up to 3 days or in the freezer for up to 3 months.