Salmon patties

© So says Sarah...

The babe – and the rest of us – aren’t eating enough fish. In fact, we are eating NO fish. Partially due to salmon being so expensive, and the husband’s refusal to eat farm-raised, there hasn’t been much fish going on. I’ve tried lots of other options such as cod, tilapia, snapper….. It seems the fish my husband is really in love with is salmon. Fresh. Non-farm raised. Salmon.

Well, I can’t have us missing out on all that healthful omega-3 fatty acid, so the other day I found a cheaper option, and also satisfied a craving I’d been having. My mom used to make salmon loaf with canned salmon and crushed crackers. It may not sound like yummy vittles to you, but I have fond memories of that salty squishiness. I figured why not make tasty and toasty salmon patties? Really, it seemed like the best option.

At the local fancy-shmancy grocery store I found a can of well-priced canned salmon that stated it wasn’t farm-raised (although I had my doubts) and happily toted it home to make my salmon patties. All I can say is there aren’t any left….


1 14.75-ounce can of salmon

2 eggs

1 Tablespoon milk

1/4 teaspoon mustard

1 small green onion chopped

1/4 cup shredded parmesan

1 cup flour

1/4 teaspoon baking soda

Dash of salt and pepper

2 Tablespoon vegetable oil for toasting (well, frying actually – but calling it “toasting” makes it seem better)

How you make the loveliness

Open and drain the can of salmon and plop it in a medium bowl. This isn’t the most appetizing stuff, but you ARE going to make it better! Mix in the eggs, milk, and mustard.

Sprinkle the salt, pepper, and baking soda over the mixture along with half the flour. Once the flour has been thoroughly mixed, fold in the rest of the flour, the parmesan cheese, and the green onion.

Coat a large frying pan with the oil and heat over medium-high heat. Once the oil is hot, you can add heaping spoonfuls of the mixture to the pan, gently pressing them into oval shapes – or circles, whichever you like.

Allow the salmon patties to toast for a couple of minutes on each side, about 3-4, and then flip revealing toasty brown goodness. Once both sides are evenly browned, drain the patties on a paper towel and allow to cool.

Serve the salmon patties with tartar sauce, place a couple between some slices of toasted bread smeared with mayo and some spinach leaves, or roll in a whole-wheat tortilla along with some sour cream and salsa.

My daughter couldn’t get enough of these salmon patties dipped in plain Greek-style yogurt.


Pasta, peas, peanut butter, and pineapple

© Sarah Lipoff 2010

I am having a hard time coming up with food that keeps my babe happy. She pretty much likes cheese. All kinds of cheese. Her first word was cheese and it is super cute that she says it all the time – but that’s the thing. She says it ALL THE TIME.

Along with cheese, my lovely daughter likes grapes. So, if she could eat cheese and grapes for every meal, she’d be a happy camper. Sadly, grapes and cheese will not sustain a wee tot, so other items need to be introduced. Rarely do these items pass the toss-to-the-floor test. So when I find a winner, I am a pleased mama.

Yesterday I discovered a magic combination. Peanut butter, pasta, peas, and pineapple – a wonderful “p” palooza – along with some carrots, soy sauce, and an ice-cube. It’s super simple, and also quite tasty! If your babe likes chicken or tofu, they would be lovely additions, too.


2 cups cooked pasta of your choice

2 carrots chopped

1 cup fresh or frozen peas

1 cup chopped pineapple

2 Tablespoons peanut butter

1 teaspoon soy sauce

1 ice-cube

seasoning to taste

*1/2 cup cubed cooked chicken or fresh tofu

Start by boiling up some of your babe’s favorite shaped pasta, enough to make 2-cups cooked, in some salted water. Add the chopped carrots to the pasta pot and let boil until everything is cooked through. While things bubble away, place 1 cup fresh or frozen peas, 1 cup chopped pineapple, the peanut butter, 1 teaspoon soy sauce, and 1 ice-cube in a bowl.

Strain the cooked pasta and carrots and then toss into the bowl, mixing together with the peanut butter and all the rest of the goodies. The ice-cube adds some extra moisture and cools the pasta (along with the frozen peas – if you use them). Once the peanut butter is evenly distributed, give the mix a taste and season as desired.

This is an easy meal that offers protein from the peanut butter, great fiber and vitamin C from the pineapple, along with additional fiber from those green peas and  loads of vitamin A.

And, it didn’t get tossed from the high chair at my house – hopefully it will withstand whatever food test your little one has, too!