Sweet Potato and Salmon Cakes
The easiest protein packed pantry meal that doesn't include any pasta! Super adaptable to whatever you have on hand.
Equipment
Ingredients
- 1 can Salmon drained
- 1 large Sweet Potato mashed, or ¾ cups sweet potato purée. Sub ¾ C canned pumpkin or butternut squash if necessary.
- ¾ C Panko or regular bread crumbs
- 2 Eggs
- 2 tablespoon Mayonnaise
- Kosher Salt and Pepper to taste
- Add-ins of Choice read notes below
- Flavored Mayonnaise of Choice read notes below
Instructions
- Add all ingredients to a bowl and mash together until uniform in consistency. Add any additional add ins as preferred.
- Heat 1-2 tablespoon Oil in sauté pan over medium heat. When oil is shimmering, add salmon cake mix (portion into 6 for salmon cakes, or 3 for salmon burgers). Cook until golden brown and flip. Cook opposite side until golden.
- Serve with salad or on a bun with flavored mayonnaise of choice. Enjoy!
Notes
Nutrition information doesn't include any add-ins, sides or buns.
Optional Variations
- Asian-Inspired: add 3 chopped green onions, 1 teaspoon sesame oil, and 1 tablespoon chopped cilantro. Serve with Sriracha Mayo (mixed with sriracha) or Sesame Mayo (mixed with toasted sesame oil).
- Mexican-Inspired: add 3 chopped scallions, 1 teaspoon Cholula, and 1 teaspoon taco seasoning. Serve with Creamy Garlic Cilantro Sauce or Chipotle Mayo (mixed with minced canned chipotles in adobo).
- Mediterranean Inspired: add 1 tablespoon minced onions, 1 tablespoon fresh parsley, 1 teaspoon dijon mustard, 2 teaspoon rinsed chopped capers, cornichons, or dill pickles. Serve with Garlic Mayo (mixed with minced fresh garlic) or Lemon Mayo (mixed with fresh lemon juice and zest).
- Other Add-Ins: There are innumerable ways for you to customize these salmon sweet potato cakes depending on what you have in your cabinets. Here are just a few things you can add for big flavor: Hot sauce, either vinegary like Cholula, or thicker like sriracha or sambal oelek; Minced fresh herbs like dill, parsley, or tarragon; Cayenne pepper or red pepper flakes; Garlic powder or onion powder; Mixed seasoning blends, especially seafood seasoning like Old Bay.
- Gluten-Free: Use gluten-free panko, breadcrumbs, or crushed crackers.
- Egg-Free: Use any of the egg replacement suggestions listed under “Ingredients & Substitutions)
- Fresh Salmon Cakes: Cook your salmon however you like—pan-seared, baked, or air fried—until extra flaky. Use in place of the canned salmon, but be sure to season the salmon with complimentary flavors for your preferred add-ins. (I recommend keeping it simple with salt, pepper, and garlic powder at most.)
- You can make the salmon cake mix ahead of time and refrigerate for later use. The salmon mix will last up to three days in an airtight container in the refrigerator. It can also be frozen for up to 2 months.
- For cooked salmon sweet potato cakes, you can refrigerate for up to 3 days. Allow to cool fully to room temperature (preferably on a wire rack) before transferring to an airtight storage container, using parchment paper to separate them if you are stacking them.
- To freeze salmon cakes, allow to cool fully, then place in a single layer on a parchment paper-lined baking sheet or plate. Pop into the freezer for about an hour, or until solid enough to handle without breaking. Transfer to a freezer-safe container or freezer bag, using parchment paper to separate the layers. For added protection against freezer burn, wrap the cakes individually in plastic wrap before transferring to a freezer bag (no need to use parchment to separate) and removing as much air as possible. They can be frozen for up to 3 months.
- To reheat, allow to defrost for a few hours in the fridge. Either use a frying pan over medium-low heat with a small amount of oil preheated until shimmering, or warm in a 325ºF oven on a parchment-lined sheet tray for about 10-15 minutes, or until heated through. If you are using the baking method, consider spritzing the cakes with olive oil to prevent drying. You can also air fry for about 5 minutes at 375ºF.
- Poor Man’s Crab Cakes: Opt for the Mediterranean mix-ins and serve as smaller patties or bite-sized balls with lemon wedges and tartar sauce for more of a "crab cake" feel. They don’t have to be served as appetizers—turn them into a delicious meal with a side green salad tossed in a light vinaigrette.
- Easy Rice Bowl: Go for the Asian-inspired mix-ins and serve over rice for a speedy salmon bowl. If possible, add some extra goodies like a crunchy sunomono-style cucumber salad, pickled ginger, edamame, or cabbage slaw.
- Taco Salad: Make a stellar pescatarian-friendly taco salad by using the Mexican-inspired add ins and serving over a bowl of crisp romaine tossed with a creamy chipotle ranch. Bonus if you add fun toppings like tortilla strips, black beans, corn, or tomatoes. Alternatively, tuck them into a warmed tortilla with the choice of your toppings for a fun fish taco.
- Salmon Burgers: Make larger patties of any flavor to serve on buns as salmon burgers, then top with your preferred fixin’s.
Nutrition
Calories: 294kcalCarbohydrates: 27gProtein: 20gFat: 11gSaturated Fat: 2gCholesterol: 148mgSodium: 327mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 10873IUVitamin C: 2mgCalcium: 74mgIron: 2mg
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