food 4 tots

Salmon Potato Fish Cakes

Salmon Fish Cakes, Salmon Potato Fish Cakes, Salmon Cakes, Potato Cakes, Toddlers, Recipes, Food For Toddlers


Source: Adopted and modified from Annabel Karmel Family Cookbook

Makes: 46

300g raw salmon fillet, skinless – cut into small cubesPanko Crumbs, Salmon Fish Cakes, Salmon Potato Fish Cakes, Salmon Cakes, Potato Cakes, Toddlers, Recipes, Food For Toddlers
270g Russet potatoes – peeled and cut into chunks
40g grated Cheddar cheese
50g red onion – chopped finely
60g panko crumbs (Japanese breadcrumbs)/ normal breadcrumbs
60g panko crumbs (Japanese breadcrumbs)/ normal breadcrumbs – for coating
3-4 tbsp chopped spring onion
1 egg, lightly beaten

2 tbsp mayonnaise
2 tbsp tomato ketchup
2 tsp sweet chilli
½ tsp lemon juice
Salt and freshly ground black pepper, to taste


  1. In a large bowl, mix together mayonnaise, tomato ketchup, sweet chilli, lemon juice, a pinch of salt and dash of black pepper. Set aside.
  2. In a medium pot, cover potatoes with water and a big pinch of salt. Bring to a boil. Lower the heat and simmer for 10-12 minutes or until tender when pierced with a fork. Drain, add to the bowl in step 1 and mash with a potato masher while they are still hot.
  3. Stir in salmon cubes, Cheddar cheese, spring onion and red onion to combine. Then stir in breadcrumbs and mix well. Lastly, add an egg and stir to bind.
  4. Give the mixture a taste test. Add more salt and black pepper if needed. (Note: The mixture will be soft to form cake at this point.)
  5. Cover the bowl with cling wrap and transfer to the fridge to chill for half an hour. This helps the mixture to firm up slightly and will be easy to form a well-packed cake.
  6. After half an hour, remove bowl from the fridge. Lightly oil both your palms. Scoop about 1 heapful tbsp (about 4 tsp) mixture and form into round shape cake with ½ inch thick. Coat with dried crumbs.
  7. Place the fish cakes on a baking tray lined with aluminium foil. Freeze for 1-2 hours until solid. If cook on a later date, pop the fish cakes into a ziplog bag or any container suitable for freezing. Freeze until required. Cook them direct from freezer. No need to thaw.
  8. Preheat oven at 200°C for 15 minutes.
  9. Last five minutes before the preheating ends, line a baking tray with aluminium foil. Brush the foil with oil.
  10. Remove the fish cakes from the freezer.
  11. Brush some oils on one side of the fish cakes. Transfer to the lined baking tray with oiled sides facing down. Then brush the top with oil as well.
  12. Bake for 8-10 minutes, or until the fish cakes are firmed to flip over. At this point, you will see some oil bubbling from the cakes.
  13. Gently flip the fish cakes over and bake for another 7-8 minutes. You will see the fish cakes turn slightly bigger when they are fully cooked.
  14.  To make the fish cakes crisp, turn on the grill/ broil function. Grill for 4-5 minutes or until the fishcakes turn slightly brown and crispy. Then turn over to the other side and grill for another 3 minutes or until the fishcakes turn slightly brown and crispy.
  15. Remove the tray from the oven and transfer the fish cakes to a cooling rack to cool down. Serve them warm with your favourite dipping sauce.



  1.  Whether you cook these cakes on the same day or later, you have to freeze them as mentioned in step 7. Freezing helps to firm up these cakes.

Salmon Fish Cakes, Salmon Potato Fish Cakes, Salmon Cakes, Potato Cakes, Toddlers, Recipes, Food For Toddlers

If you like this article, please share:

Pin It!


  1. jenn says:

    Yummy. may I know which oven brand you r using?

  2. Priya says:

    Damn attractive and irresistible salmon cakes..

  3. Alice says:

    Nicely done and look so irresistible! 🙂

  4. Evelyn says:

    Yum! We love salmon and I like it particularly it is baked not fried! Another must try receipe. Thanks for sharing 🙂

  5. Adrian says:

    you know what would be awesome with these? WASABI MAYONNAISE!

  6. So cute and I love these fish cakes – they have my favorite, salmon and potatoes! Love your pretty clicks!

  7. wokandspoon says:

    Such neat salmon cakes. I hand-shape mine and they come out all different sizes and shapes.

  8. LCOM says:

    Delicious! And what a plus that it is baked and not deep-fried. 🙂

  9. marla says:

    Must try these! They look amazing 🙂

  10. Yum! These look so delicious. I’ve made something similar, but with halibut and pan-fried. I will definitely have to try your oven-baked technique.

  11. Grace says:

    Made these yesterday. Hubby and daughters loved it. Thanks for sharing! ;D

  12. Littleboymum says:

    I wanna make these pretty salmon cakes 🙂
    May I ask what if I want to pan fry instead of baking in oven?
    What are the steps to edit and can I omit the mayonnaise?


    • food-4tots says:

      Littleboymum: You can pan-fry but I don’t recommend it. You can read about my experience in pan-frying from Page One. You can omit mayo but the overall taste and texture will be different than my version. Happy Trying! 🙂

  13. CY says:

    Look so yummy. Want to make for my toddler. Just checking what is grill/broiler function? Is it similar to top and bottom fire?

    • food-4tots says:

      CY: The grill/ broiler function gives intense heat to the surface of your food. So, the heat element is from the top and you can’t select the temperature setting unlike baking. This applies to my oven model, Rowenta. For other models, you may need to refer to your manual. 😉

  14. Tiffany says:

    That is so delicious !!! My kids love them!!!
    If I freeze them for later use. How long can I keep them ?

  15. Lily says:

    I made these and my boy kept asking for more. It was a breeze to serve the remaining on lazy days too!

  16. Lin says:

    Super glad to have stumbled upon your site! Will be trying this recipe very soon as it sounds like something that my toddler would fancy. Thanks for sharing 🙂

  17. Elena says:

    Will these bake well if not frozen first? Thanks!

  18. Carrin says:

    Can I omit the cheddar cheese? or anything that I can replace it with?

  19. Genny says:

    I’m glad I found your website. On step 12, at how many degree should we bake for 8-10 minutes? Preheat at 200 degree but I don’t see anywhere the bake degree. Thank you.

  20. Jennifer says:

    I made this for my 2.5 year old and she loved it! I ended up pan frying it on a nonstick pan and it turned out great and didn’t falling apart.

  21. Indika Wijayasekera says:

    Thanks for the recipe….my little fela enjoyed them alot…so did I 😀 I fried them…Didnt break!!!

  22. Mei says:

    May I know when do you add in the seasoning mixture that you have prepared in step one? Thanks!

  23. Sherrie says:

    I tried baking this today, it is yummy!!! But how come mine surface burnt n d color not even 🙁

    • food-4tots says:

      Sherrie: Thank you for your feedback! You need to adjust the baking temperature and time according to your oven. Turn the tray half way during baking. Also, watch closely during the grilling session. Try not to put the baking tray to close to the heat source. Hope these tips will be helpful to you in your next attempt. 🙂

  24. Jasmine says:

    Hi, I just came across this recipe today and am most excited to try it out! Just a question though, when we mix in the salmon cubes into the potatoes, are they supposed to be cooked by the heat? (I.e. Am I supposed to make sure I stir till the salmon is cooked? Or it doesn’t matter?

    • food-4tots says:

      Jasmine: There is no need to stir till the salmon is cooked. All the ingredients are raw until they are baked in the oven. Happy trying! 🙂

  25. Pinaymominnorway says:

    Hi! Glad to hear positive feedbacks from follow moms out there. Will try this later and serve them tomorrow as one of my son’s bday foods. Thanks for the recipe!!!

  26. Christy says:

    Your fish cakes look delicious. I’m excited to make them, but my son is allergic to eggs. I usually use chia seeds or applesauce as a binding agent for recipes. Any ideas on which egg replacement would work best?

    • food-4tots says:

      Christy: I haven’t tried any egg replacement before. However, I would think that chia seeds is better fit for this recipe. Do share your feedback after trying it out. 🙂

  27. Rose says:

    Hi! I have made this exactly as the recipe states and my hubby and 2 year old loved it!!! Was just wondering if I’d be able to use tinned salmon for this recipe?

    • food-4tots says:

      Rose: I haven’t tried tinned salmon for this recipe but I think no harm giving it a try. The only thing to take note will be the seasoning. Please adjust accordingly. 🙂

  28. Lisa says:

    I was just wondering what the ingredients are by volume instead of weight?

  29. Cheryl says:

    Made these last evening and they were absolutely yummy! Thanks for sharing the recipe! 🙂

  30. Sherry says:

    I made these babies today! They look amazing, the only thing I didn’t have on hand was the sweet chili. I hope they taste great as they look

  31. Sherry says:

    Update: my 20 month old gobbled them up, my finicky 3 year old ate them as well:)

  32. Sounds fantastic! This reminds me of my mother in laws salmon Dish. I feel I can make this second week.

  33. Jacylyn says:

    Hello!! My picky toddler loves this!! I’m thinking if I “hide” vege in this recipe, do you think it will work if I add a handful of chopped squeezed dried blanched spinach?

Leave a comment