This recipe is fantastic for baby led weaning (BLW) and/or an easy introduction of fish for kids. They are gluten-free and can be made egg-free, making them excellent for sensitive little tummies. They are very squishy (almost fall-apart-soft), but also easy for babies to pick up little pieces for self feeding.

I make these and freeze them for quick, easy, protein-focused baby meals that are rich in omega-3 healthy fats, vitamin A, and fiber!

Salmon and Squash Patties

Ingredients:

• 1 cup butternut squash (or sweet potato, I used frozen organic butternut sqaush)
• 2 cans wild salmon (I love the brand Wild Planet)
• 3-4 tbsp buckwheat flour (can use any flour or breadcrumbs)
• 1/4 tsp onion powder
• 1 egg (optional, to help them hold together better)
• Unsalted grass-fed butter for cooking

Directions:

1. Steam squash until very soft, and mash or purée.
2. Drain salmon and add meat to a medium bowl. Combine with squash, flour, onion powder, and optional egg.
3. Heat butter in a pan over medium-high heat.
4. Shape mixture into patties and cook on one side for ~3-5 minutes, then flip.
5. Once both sides are golden brown, remove from pan and let cool on a dish or baking sheet. Then serve!

*You can stick whole dish or baking sheet in your freezer until the patties are frozen, then transfer into a freezer-safe bag or container. I love using Stasher Bags for this! Patties will stay fresh in the freezer for 3 months.

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