Salmon and Sweet Potato Tots

Ingredients

• 95 g cooked salmon fillet (90–100 g; steamed)
• 200 g cooked sweet potato (peeled and steamed)
• 25 g grated cheese (20–30 g; Cheddar or Parmesan)
• 20 g breadcrumbs (Add more if needed)

Steps

1. 1

   In a bowl, mash the cooked sweet potato. Flake the cooked salmon into small pieces.

2. 2

   Add the grated cheese and breadcrumbs. Mix until well combined and the mixture holds together; add more breadcrumbs if needed.

3. 3

   Shape the mixture into small tots with your hands.

4. 4

   Arrange the tots on a baking tray lined with parchment paper.

5. 5

   Bake at 180°C (350°F) for 20 minutes, or until golden brown.

6. 6

   Let the tots cool slightly before serving so they can set.

Notes

The source says the tots are suitable from 6 months. Store cooked tots in an airtight container in the refrigerator for 1 day, or freeze for up to 2 months. Defrost overnight in the refrigerator and reheat in an oven at 180°C (350°F) for 10–15 minutes. Cheese and salmon quantities were given as ranges; listed quantities use their midpoints.

Nutrition per serving

• snack
• baby-led weaning
• baked
• gluten-containing
• make-ahead