Prepare the Ingredients: Peel and dice the potatoes into small chunks for even cooking. Pat the salmon fillet dry if using fresh salmon.

Cook the Salmon and Potatoes: Place the potato chunks and salmon fillet in a steamer basket over boiling water. Cover and steam for 12–15 minutes, or until the potatoes are tender and the salmon is cooked through (opaque and flaky).

Boiling Method: Place the potatoes in a saucepan of water and boil for 10–12 minutes. During the last 5 minutes of boiling, add the salmon fillet to the potatoes. Once done, remove both salmon and potatoes and let them cool slightly. If boiled, pat them dry with a clean kitchen towel to avoid excess moisture.

Mash and Mix: Transfer the cooked salmon and potatoes to a mixing bowl. Use a fork to mash them together until they are well combined and smooth. Add ½ cups of grated cheese and 1 tsp of garlic powder (if using). Mix thoroughly.

Shape the Fish Cakes: Take small portions of the mixture (about 2 tablespoons each) and shape them into balls.

Bake the Fish Cakes: Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or lightly grease it. Arrange the fish cakes on the baking sheet, leaving some space between them. Bake in the preheated oven for 18–20 minutes, or until the fish cakes are lightly golden on the outside.

Cool and Serve: Allow the fish cakes to cool slightly before serving, especially if serving to babies or toddlers. These fish cakes are soft and easy for little ones to eat, making them perfect for baby-led weaning, toddlers, and family meals.