salmon & sweet potato tots

salmon & sweet potato tots

Age suitable:
6 months +

Calcium rich, Dairy free, Gluten Free, Nut free, Protein rich, Soy free

5 stars

About the recipe

These easy Sweet Potato & Salmon tots are a perfect baby-led weaning recipe, packed with omega-3s, protein, and fibre. Quick to prep, freezer-friendly, and ideal from 6+ months once allergens are tolerated.

These Sweet Potato & Salmon tots are a simple, wholesome baby-led weaning (BLW) option that can be made in under 30 minutes—especially if you have leftover cooked sweet potato on hand. I often bake a whole sweet potato while making dinner the night before, then pop it in the fridge overnight to make these the next day in a flash!

Naturally soft, full of nourishing fats and omega-3s from salmon, and coated in hemp seeds for a gentle crunch and extra nutrition—these finger foods are perfect for babies learning to self-feed. Plus, they freeze beautifully and double as a toddler lunchbox option or quick snack.

Age Suitable:

✔ Suitable from around 6–7 months+ once your baby has successfully tolerated both egg and fish allergens individually.
✔ Perfect for baby-led weaning or can be gently mashed for spoon-feeding.

Serving Suggestions

Ideal for lunchboxes or on-the-go snacks.

Serve warm with a side of steamed veg or avocado.

Pair with a dollop of plain Greek yoghurt, mashed peas, or a dip of choice.

Storage Tips

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Freeze in a single layer, then transfer to a container with baking paper between layers. Keeps for up to 3 months. Reheat in the oven or serve cold.
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Ingredients

1 cup cooked sweet potato (see notes)

1 egg

110g tinned salmon (drained)

½ tsp garlic powder (optional)

½ tsp onion powder (optional)

2 tbsp hemp seeds (for coating)

Method

Preheat your oven to 170°C fan-forced and line a baking tray with baking paper.

In a mixing bowl, combine the sweet potato, salmon, egg, and optional spices. Mix well.

Place hemp seeds in a separate small bowl.

Using your hands, roll heaped tablespoon-sized portions into log or nugget shapes.

Roll each piece in the hemp seeds to lightly coat.

Place on the baking tray and bake for 20 minutes, or until golden and slightly firm.

Allow to cool before serving.

Prep Tip

To cook your sweet potato ahead of time:
Place a whole sweet potato (skin on) into a 170°C oven for about 1 hour, or until soft. Allow to cool, peel, and store in the fridge until ready to use.

Ingredient Swaps

  • Salmon: Swap for tinned sardines or mackerel (in spring water or olive oil).
  • Sweet Potato: Try with pumpkin or mashed carrot (note: consistency may vary).
  • Egg-free? You could trial with a flax egg (1 tbsp ground flax + 2.5 tbsp water, rested 5 mins) for older toddlers, but texture will be softer.
  • No hemp seeds? Use breadcrumbs, crushed oats, or skip the coating entirely.
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