Baked Salmon and Sweet Potato Nuggets
A super nutritious finger food kids and toddlers will love.
Servings: 20 nuggets
Ingredients
- 10 to 12 ounces fresh salmon
- 1 cup mashed, cooked sweet potato see note for cooking instructions
- 1 large egg or flax "egg" replacement
- 1 cup Panko breadcrumbs or gluten-free breadcrumbs
- 1/4 tsp salt omit salt for babies
- 1/8 tso garlic powder, optional
- 2 tsp lemon juice, optional
Instructions
- Preheat oven to 300 degrees. Sprinkle salmon with salt then place salmon on a foil or parchment lined baking pan. Cook salmon until it easily flakes apart, about 20 minutes (depending on thickness). Set aside to cool.
- Place mashed sweet potato, egg, 1/2 cup breadcrumbs, salt, and other seasonings, if using, in a large bowl. Once salmon is cool enough to handle, remove the skin and break the salmon up into small pieces using a fork. Add about 1 cup of salmon to the bowl with the other ingredients. Stir to combine.
- Preheat oven to 425 and line a baking sheet with foil or parchment paper or you can grease the pan lightly with oil. Form the sweet potato mixture into small nugget shapes/patties then roll each one in the remaining breadcrumbs and place on the prepared baking sheet.
- Bake until breadcrumbs are lightly golden brown, about 10 minutes. Serve warm with your favorite dip.
Notes
For easy mashed sweet potato: peel and dice 1 large or 2 medium sweet potatoes. Add to a pot with 1 cup water. Cover and steam until potato is easily mashed with a fork. Drain and cool then mash.