Squishy Salmon Fishcakes
Foodie fun

Break out your artistic side + create lots of squishy fishy goodness!

Squishy fishy style!

Recipe from our The Cookbook

  • Serves

  • Prep

  • Cook


  • Freeze



  • Soya free
  • Nut free
  • Gluten free
  • Dairy free
  • Egg free


  • 400 g/14 oz potatoes, cut into large dice
  • 1 carrot, cut into small dice
  • 200 g/7 oz salmon fillets, skin removed
  • 3 tablespoons sunflower oil
  • 1 small leek, thinly sliced
  • 25 g/1 oz green beans, finely chopped
  • 2 tablespoons finely chopped flat-leaf parsley


  1. Cook the potato + carrot in boiling water for 15 minutes until tender. Drain + mash them together, then set aside to cool.
  2. Meanwhile, poach the salmon in simmering water for 5 minutes until cooked through, then lift out + allow to cool. Break the fish into flakes, taking care to ensure that there are no bones.
  3. Heat 1 tablespoon of the oil in a large frying pan + fry the leek + beans for 5 minutes until tender. Stir them into the carrot + potato mash, then add the cooked salmon + the parsley to the mixture + stir again.
  4. Using your hands, mould the mixture into 2 large fishcakes + 2 smaller fishcakes. (Fishy shapes look great.)
  5. Heat the remaining oil in a frying pan +cook the fishcakes for 5 minutes, turning once, until golden on both sides + heated through. Serve immediately with some peas.
Fun for little ones

Fun For Little Ones

Turn the plate into a work of art – ask your little one to arrange a few peas as if the fishy fishcakes were blowing bubbles.

Swap this for that

Swap this for that

Canned salmon works just as well as fresh if you have some in your store cupboard

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