Today we’re sharing one of our staple baby led weaning recipes that isn’t just suitable for babies - the whole family get involved with this one! These Salmon and Broccoli Burgers are easy to make, super healthy and super tasty. What more do you need? Once you give this a go it will be making it onto your weekly meal plan, trust me 😉.
Before I disclose the recipe, let me introduce myself. I’m Sally, mum to 3 kids aged 4 years, 2 years and 10 months. I’m a healthy kid’s food blogger @sproutingyumminess with a focus on healthy, clean and real food for kids. Please check out my Instagram page for more ideas!
We like to serve these burgers with sweet potato chips and green veggies or a bun-less burger platter… If you’re going for the latter go large on the guacamole, homemade ketchup, sweet potato toast and all the salady bits. Yum.
You can mix this recipe up quite easily too. Often we replace the broccoli for spinach or kale. The dried dill can be swapped for fresh dill or fresh chives and because the salmon is naturally ‘gluing’ you could try a flax egg if someone has an egg allergy. All versions are dairy free and gluten free (if you use gluten free bread crumbs).
Can be served from 7 months
Ingredients (makes about 14 burgers – suitable for freezing):
- 6 organic salmon fillets
- 1 egg
- Salt and pepper as desired
- Approximately 2 cups of spinach
- 1 tsp dried dill
- ¼ cup gluten free breadcrumbs (and another cup for rolling the patties in if desired)
- Preheat oven to 350ºF / 180ºC.
- You can make your own breadcrumbs by whizzing up a couple of slices of gluten free bread. The leftover breadcrumbs can be frozen.
- Boil the spinach for 2 minutes, drain and squeeze out all the excess water.
- Add to a blender along with all the other ingredients (except for the breadcrumbs) and blend together.
- Pour into a mixing bowl and mix in the ¼ cup of breadcrumbs, cover and put in the fridge for 30 minutes.
- Mould into mini patties and place onto a baking tray. The patties you don’t cook can be frozen.
- Bake in the oven for around 8 minutes.