🐠 Toddler (1-4 years)
Salmon & Sweetcorn Fish Cakes
By Emma Whitfield · Pregnancy & Baby Writer
Getting oily fish into a toddler's diet regularly can be a challenge; disguising it in a familiar, hand-held shape like a fish cake is one of the more reliable tricks.
Ingredients
- 200g cooked salmon, flaked and checked for bones
- 2 medium potatoes, boiled and mashed
- 3 tbsp sweetcorn
- 1 egg, beaten
- 4 tbsp breadcrumbs
- 1 tbsp oil, for frying
Method
- Combine the flaked salmon, mashed potato and sweetcorn in a bowl.
- Shape into 8 small patties.
- Dip each patty in the beaten egg, then coat in breadcrumbs.
- Fry gently in the oil for 3-4 minutes per side until golden and heated through.
- Cool slightly and check temperature before serving; cut into smaller pieces for younger toddlers.
Tips
- These freeze well uncooked — freeze the shaped, coated patties on a tray, then bag, and cook from frozen with a few extra minutes each side.
- Bake at 200°C for 15-18 minutes instead of frying for a lighter version.
Questions about this recipe
Is salmon & sweetcorn fish cakes suitable from 12 months+?
Yes — this recipe is designed for 12 months+. As always, cut or shape food appropriately for your child’s age and supervise mealtimes.
Does this recipe contain common allergens?
Yes: Fish, Egg, Gluten. If introducing any of these to your baby for the first time, offer them alone in a small amount first, not combined with other new foods.
Can I freeze salmon & sweetcorn fish cakes?
Yes, this recipe freezes well — see the tips below for the best way to portion and reheat it.
More toddler (1-4 years) recipes
This is general information, not medical or dietary advice — every baby and child is different. For allergy concerns, a family history of allergies, or anything you're unsure about, speak to your health visitor, GP or a registered dietitian before introducing new foods. Reviewed July 2026.