Sweet Potato Salmon Cakes

Sweet Potato Salmon Cakes. As an amazing appetizer course or terrific lunch, you can’t beat these flavourful sweet potato and salmon cakes with a crispy panko crust.

Sweet Potato Salmon Cakes

The idea for this salmon cakes recipe is one that has been swimming around in my head for a while. I finally got around to executing this past week.

The result was quite delicious.

some roasted sweet potatoes on a white background — Roasted sweet potatoes.

russet potatoes, close up image. Stock photo from Dwepositphotos — The russet potatoes in the mixture help to more easily form it into cakes.

The mixture of sweet potatoes and white potatoes allows the mixture to be able to be formed into cakes which is not possible if you use only sweet potatoes.

You may have to play with the proportions of sweet potato and russet potato to get the right mix for you.

I would suggest baking an extra russet potato or two to have on standby in case you need more as you are preparing this dish.

Sweet Potato Salmon Cakes covered in a crispy pankp coating. — Sweet Potato Salmon Cakes

I’m planning to try a smaller version of this recipe to serve as an appetizer soon too. I think smaller cakes might be nice with a dollop of lime mayo on top.

Love salmon recipes?

You might also like our recipe for Orange Five Spice Glazed Salmon.

Originally published March 2009.

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Yield: 12 salmon cakes.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

As an amazing appetizer course or terrific lunch, you can’t beat these flavourful sweet potato and salmon cakes with a crispy panko crust.

Ingredients

1 ½ to 2 pounds salmon
4 large russet potatoes, about 2 ½ pounds (See notes below)
3 large sweet potatoes, about 1 ½ pounds.
½ bulb roasted garlic
1 beaten egg
6 tablespoon chopped fresh tarragon (dill or summer savoury are good substitutes)
Salt and pepper to taste
1 ½ cups Panko crumbs
Canola oil for frying

Instructions

Wrap all the potatoes in aluminum foil and bake for about an hour until fork tender and let them cool completely. You can roast the garlic at the same time using the same method but take the garlic out of the oven after a half hour.
Poach the salmon in gently boiling salted water for about 10 minutes. Cool completely, remove bones and skin and break into bite sized pieces.
Remove the cooled sweet potatoes and russet potatoes from their skins and mash them together. Mash the roasted garlic cloves with a fork before adding them to the mashed sweet and russet potatoes. Add the beaten egg and stir well. Fold in the tarragon and salmon gently. You don’t want to break up the salmon too much as you blend it into the mashed potatoes. Season with salt and pepper.
Form the mashed potato and salmon mixture into balls about the size of a small orange. Roll the balls in Panko crumbs and pat them into 1 inch thick cakes and fry in canola oil over medium low heat until golden brown. Serve with a squeeze of lime.

Notes

You may have to play with the proportions of sweet potato and russet potato to get the right mix for you. I would suggest baking an extra russet potato or two to have on standby in case you need more as you are preparing this dish.

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Nutrition Information

Yield

Serving Size

salmon cake
Amount Per Serving Calories 356Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 63mgSodium 225mgCarbohydrates 39gFiber 4gSugar 4gProtein 23g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Author: Barry C. Parsons

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