Sweet Potato and Salmon Fish Cakes

Sweet Potato and Salmon Fish Cakes

Flaky salmon and mashed sweet potato combine into cakes with a crisp, golden crust.

Total 1 hr 15 min Makes 4 servings Calories 335/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Fish, Eggs, Wheat

These fish cakes pair tender poached salmon with mashed sweet potato for a naturally sweet, moist interior and a crisp pan-fried exterior. Bound with egg and a touch of breadcrumbs, they hold together well and work for a weeknight dinner or a light lunch with a salad. Serve with a squeeze of lemon or a dollop of tartar sauce.

Ingredients

  • 1 pound salmon fillet, skin removed
  • 1 pound sweet potato, peeled and cubed
  • 2 green onions, thinly sliced
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon lemon zest
  • 1 egg, lightly beaten
  • 3/4 cup panko breadcrumbs, divided
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil, for frying
  • 1 lemon, cut into wedges

Method

  1. Place the sweet potato cubes in a saucepan, cover with water, and bring to a boil. Cook until fork-tender.

  2. Drain the sweet potato well and mash in a large bowl until smooth. Set aside to cool slightly.

  3. Meanwhile, place the salmon fillet in a skillet with enough water to cover, bring to a simmer, and poach until just opaque and cooked through.

  4. Remove the salmon from the water, let cool slightly, and flake into large pieces, discarding any bones.

  5. Add the flaked salmon, green onions, dill, lemon zest, egg, 1/4 cup of panko, Dijon mustard, salt, and pepper to the mashed sweet potato. Mix gently until just combined.

  6. Divide the mixture into 8 portions and shape each into a patty about 3/4 inch thick.

  7. Spread the remaining 1/2 cup of panko on a plate and press each patty into the crumbs to coat both sides.

  8. Chill the patties on a baking sheet for 15 minutes to help them firm up before frying.

  9. Heat the vegetable oil in a 9-inch skillet over medium heat. Fry the patties in batches, 4 minutes per side, until golden brown and heated through.

  10. Transfer to a paper towel-lined plate to drain briefly, then serve warm with lemon wedges.

Rate this recipe

★ 4.6 (1)

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    Sweet Potato and Salmon Fish Cakes

    These fish cakes pair tender poached salmon with mashed sweet potato for a naturally sweet, moist interior and a crisp pan-fried exterior. Bound with egg and a touch of breadcrumbs, they hold together well and work for a weeknight dinner or a light lunch with a salad. Serve with a squeeze of lemon or a dollop of tartar sauce.

    1 hr 15 min 4 servings 335 cal

    Ingredients

    • 1 pound salmon fillet, skin removed
    • 1 pound sweet potato, peeled and cubed
    • 2 green onions, thinly sliced
    • 1 tablespoon fresh dill, chopped
    • 1 teaspoon lemon zest
    • 1 egg, lightly beaten
    • 3/4 cup panko breadcrumbs, divided
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3 tablespoons vegetable oil, for frying
    • 1 lemon, cut into wedges

    Method

    1. 1

      Place the sweet potato cubes in a saucepan, cover with water, and bring to a boil. Cook until fork-tender.

    2. 2

      Drain the sweet potato well and mash in a large bowl until smooth. Set aside to cool slightly.

    3. 3

      Meanwhile, place the salmon fillet in a skillet with enough water to cover, bring to a simmer, and poach until just opaque and cooked through.

    4. 4

      Remove the salmon from the water, let cool slightly, and flake into large pieces, discarding any bones.

    5. 5

      Add the flaked salmon, green onions, dill, lemon zest, egg, 1/4 cup of panko, Dijon mustard, salt, and pepper to the mashed sweet potato. Mix gently until just combined.

    6. 6

      Divide the mixture into 8 portions and shape each into a patty about 3/4 inch thick.

    7. 7

      Spread the remaining 1/2 cup of panko on a plate and press each patty into the crumbs to coat both sides.

    8. 8

      Chill the patties on a baking sheet for 15 minutes to help them firm up before frying.

    9. 9

      Heat the vegetable oil in a 9-inch skillet over medium heat. Fry the patties in batches, 4 minutes per side, until golden brown and heated through.

    10. 10

      Transfer to a paper towel-lined plate to drain briefly, then serve warm with lemon wedges.