This is a simple recipe for baby-led weaning (BLW) that can be whipped up quite fast if you cook the sweet potato the night before or have some left over – i often will pop the sweet potato in the oven the night before as im cooking dinner and then let it cool in the fridge overnight so these can be then assembled the next day. These are suitable when your baby is tolerating both egg and fish allergens separately.

salmon & sweet potato bites

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Servings 10 bites

Ingredients

  

1x2x3x

• 1 cup cooked sweet potato see notes
• 1 egg
• 110 grams salmon tinned and drained
• 1/2 tsp garlic powder optional
• 1/2 tsp onion powder optional
• 2 TBSP hemp seeds

Instructions

 

• Preheat the oven to 170C fan-forced
• Place all ingredients except hemp seeds in a bowl and stir to combine
• Place hemp seeds in a seperate small bowl.
• With your hands roll approximately 1 heaped TBSP amounts into log shapes.
• Once in a log shape, roll into the hemp seeds like a crumb
• Place onto a lined baking tray and into the oven for about 20 minutes until golden and have firmed up slightly.
• Allow to cool and serve. Can store in the fridge for up to 3 days in a sealed container, or in the freezer for up to 3 months in a sealed container. Place baking paper between the layers to stop sticking.

Notes

This recipe calls for precooked sweet potato. I usually place an entire sweet potato in the oven (170C) for about 1 hour until soft (skin still on). Then when cooked allow to cool and peel off the skin ready to mix. You can do this the night before too!

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