Salmon and White Bean Cakes

These salmon and white bean cakes are packed with protein, fiber, and flavor!

I have been wanting to experiment with more protein based recipes and grabbed some canned salmon to try. I love how these turned out! Great texture and flavor, if you like fish 🙂 Came together super quickly and so far reheat well from the fridge. Enjoy!

BABY LED WEANING

This would be a great recipe to serve babies starting at 6 months, once they’ve been safely introduced to the allergens in the recipe. For younger babies, typically it’s best to serve bigger pieces since those are easier for them to hold. Once they develop the pincer grasp (pointer and thumb pinching together), then you can start to give them smaller pieces.

For information on how to safely serve foods to babies depending on their age (plus so much more), I recommend Solid Starts. The app is free and has tons of information!

ALLERGENS

This recipe has eggs, dairy, wheat, and salmon.

If you’d like to try it with an egg replacer, this one available online at Target. This post highlights other ideas for egg substitutes in recipes. GF breadcrumbs can sub in here. Feel free to omit the parmesan cheese or sub in a dairy free version.

STORAGE

I stored these in the fridge for 4 days, then transferred to the freezer. They can stay in the freezer for 2-3 months.

To freeze I would line a baking sheet with foil or parchment then lay in a single layer and place in the freezer. Once frozen (give it a few hours) you can transfer to another container. This way they are individually frozen rather than all stuck together in one huge block!

To reheat I would either thaw in the fridge overnight then toast or microwave, or just toast or microwave from frozen. Best when toasted!

SUBSTITUTES & ADD INS

Feel free to sub in any cheese or beans your little one likes.

TOOLS USED/RECOMMENDED

Small spatula – I find these easiest to use when flipping small pancakes or other small fritters for baby

Masher – I like this one because it doesn’t get stuck in the drawer!

More easy and delicious recipes for your little one found here!

Salmon and White Bean Cakes

5 from 1 vote

Print Recipe Pin Recipe

Prep Time:5 minutes mins

Cook Time:15 minutes mins

Servings: 6

Ingredients

• 1 3 oz pouch of salmon we used Safe Catch
• 1/2 cup cannellini beans drained and rinsed
• 1 egg
• 1/4 cup breadcrumbs
• 1/4 cup parmesan
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• salt and pepper to taste
• oil for cooking

Instructions

• Drain your salmon pouch and empty salmon into a bowl
• Add your drained and rinsed beans to your bowl and mash salmon and beans together until all salmon is flaked and no beans remain whole
• Add in your remaining ingredients and mix until everything is combined
• Preheat your skillet to medium-low and add oil to coat
• Add around 1.5 tablespoons of mixture to your hands and form into patties
• Add patties to preheated skillet and cook 5-8 minutes until crispy and dry around edges
• Flip and cook on other side 3-5 minutes
• Remove from heat and cool slightly
• Serve and enjoy

Thank you for reading and for being here! We hope you love them.

This post was all about my salmon and white bean cakes.