Sweet Potato Salmon Cakes
The Inspiration…
In our house, we eat a lot of salmon. We like it baked, pan fried, grilled, and in sushi. Basically, anyway you serve it, we will eat it. I discovered a salmon burger at Aldi once that I absolutely loved, but when I looked at the ingredients list, I was less than impressed. I tried to recreate the burger using ground up fresh salmon, but the texture just wasn’t right. I’ve heard of people using canned tuna to make tuna cakes, so thought I’d try using canned salmon. Let me tell you, it is a winner! Not only is it delicious, but these cakes come together so quickly. The mixture of salmon and sweet potato gives it a sweet and savory flavor profile. I’ve used canned (unsweetened) sweet potatoes, the steam-able sweet potatoes you find in the produce section, and just regular sweet potatoes that I’ve either baked or boiled. They all work out just fine for this recipe, so use whatever you find most convenient! Today I used 2 small baked sweet potatoes.
You’ll want to start with 3 6-oz. cans of wild salmon. Did you know that by using wild-caught you get the highest level of nutrition? This is especially true for omega-3 fatty acids, which comes from the food wild salmon eat, like algae. Farmed salmon don’t eat these foods, so they don’t necessarily have the same healthy fats. (The more you know!)
Drain the liquid from the salmon and place it in a large mixing bowl. Use a fork to crumble it up. Add in your sweet potato, egg, almond flour, scallions, parsley, dill, paprika, garlic powder, salt and pepper. Mix it until everything is well incorporated.
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and either brush or spray it with some avocado or olive oil. Using a 1/3 cup measuring cup, scoop out the caked and drop them onto the parchment. You will get 8 cakes out of this recipe. Flatten the patties down with your fingers so that they are uniform in thickness.
Bake these for 20 minutes, then flip them and bake again for another 5 minutes.
I love to serve these with grilled or baked asparagus or a nice fresh salad. You could also serve these on a bun! So many great options!
Sweet Potato Salmon Cakes
Ingredients
- 3 6-oz. cans wild salmon (boneless and skinless)
- 1 cup sweet potato, mashed with a fork
- 1 egg
- 1/2 cup almond flour
- 2 scallions, sliced
- 2 TBSP fresh parsley, chopped
- 2 TBSP fresh dill, chopped
- 1 tsp garlic powder
- 1 tsp kosher or pink Himalayan salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 TBSP olive oil
- Olive or Avocado Oil Cooking Spray
Instructions
- Preheat your oven to 425 degrees.
- Drain the liquid from the salmon and place it in a large mixing bowl. Use a fork to crumble it up.
- Add in your sweet potato, egg, almond flour, scallions, parsley, dill, paprika, garlic powder, salt and pepper. Mix it until everything is well incorporated.
- Line a baking sheet with parchment paper and either brush or spray it with some avocado or olive oil.
- Using a 1/3 cup measuring cup, scoop out the caked and drop them onto the parchment. You will get 8 caked out of this recipe. Flatten the patties down with your fingers so that they are uniform in thickness.
- Bake these for 20 minutes, then flip them and bake again for another 5 minutes.
Nutrition Facts
Calories
336.99Fat
18.01Sat. Fat
2.45Carbs
11.13Fiber
2.91Net carbs
8.22Sugar
2.13Protein
34.71Sodium
1104.26Cholesterol
146.81Nutrition information is calculated using an ingredient database and should be considered an estimate.