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Salmon Sweet Potato Cakes

A quick, easy and delicious protein option for busy nights!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: easy, quick, seafood
Servings: 5 patties
Author: Ashlen Leonard

Ingredients

  • 1 150 g can salmon roughly 1 cup
  • 1/2 cup sweet potato boiled and mashed
  • 1 egg
  • 1/2 tsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 1 tsp lemon juice
  • Salt and pepper to taste

Instructions

  • Add all ingredients to a small bowl and combine until everything is well incorporated.
  • On medium heat, add 1 tbsp canola or avocado oil to a frying pan.
  • Place 1/4 cup of fish cake batter on the pan and flatten gently with the back of a spoon.
  • Cook for 3-4 minutes on one side, or until the salmon cake is browning. Flip and cook for another 2-3 minutes. Repeat until you have used all of the batter.
  • Serve warm with your choice of side. Enjoy!

Notes

Making salmon patties with fresh salmon: Bake the salmon at 400°F for 12-15 minutes or until the fish flakes apart with a fork. Allow for the salmon to cool for at least 10 minutes before adding it to the salmon cake mixture.
Making salmon patties with canned salmon: You can use canned salmon with or without the bones and skin. The bones are quite soft and unnoticeable in this recipe. However, if you prefer not to eat them, I recommend opting for a canned salmon with the bones and skin remove. Make sure to drain the canned salmon before adding the fish to the recipe.