Description
Delicious and nutritious savory sweet potato salmon cakes that are easy to make and perfect for any meal.
Ingredients
Scale
- 2 cups cooked sweet potato, mashed
- 1 can (14.75 ounces) pink salmon, drained and flaked
- 1/2 cup breadcrumbs (preferably whole wheat)
- 1/4 cup green onions, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons olive oil (for frying)
Instructions
- In a large bowl, combine the mashed sweet potato, flaked salmon, breadcrumbs, green onions, parsley, egg, Dijon mustard, garlic powder, salt, black pepper, and smoked paprika. Mix until well combined.
- Form the mixture into patties, about 2-3 inches in diameter, and place them on a plate.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the salmon cakes in batches, being careful not to overcrowd the pan.
- Cook each side for about 4-5 minutes or until golden brown and crispy. Flip gently using a spatula.
- Once cooked, transfer the salmon cakes to a paper towel-lined plate to absorb excess oil.
- Serve warm with a squeeze of lemon or your favorite dipping sauce.
Notes
- For a spicier version, add a pinch of cayenne pepper or some diced jalapeños to the mixture.
- You can substitute the salmon with canned tuna or cooked crab meat for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg