Sweet Potato Salmon Cakes Recipes
SALMON SWEET POTATO FISH CAKES WITH HERBS
These delicious sweet potato salmon fish cakes are made with fresh herbs for added flavour and moisture. They contain a handful of ingredients and, with a little preparation, can be ready in minutes!
Provided by Monika Dabrowski
Categories Dinner
Time 52m
Number Of Ingredients 8
Steps:
- Unless using leftover salmon place raw salmon fillet on top of a baking sheet lined with non-stick baking paper, season and drizzle with oil or mist with cooking spray. Bake in the centre of the oven at 375 F/ 190 C/ gas mark 5 for about 15 minutes or until fully cooked, taking care not to overcook it. Remove from the oven, flake the salmon (discard the skin if present) and set aside to cool before combining with the rest of the ingredients.
- Peel, cube and boil the sweet potatoes in salted water for about 10 minutes, until tender but not mushy (do not overcook them). Remove from the heat, drain thoroughly and mash coarsely using a fork (the mixture shouldn't be smooth). Set aside to cool.
- Combine the flaked salmon with the sweet potato, herbs and seasoning. Stir thoroughly making sure the mixture retains its coarse texture. Adjust the seasoning if needed.
- Form small balls (they should be firm), place in the breadcrumbs and press down a little to form fish cakes (do this gently so the fish cakes do not end up being too flat).
- In a large non-stick pan heat up 1 tablespoon of oil and fry the salmon fish cakes over a medium heat until lightly browned (approx. 2 minutes). Gently turn them over, add another tablespoon of oil and fry for 2 more minutes.
- Remove from the pan and serve immediately.
Nutrition Facts : ServingSize 1 fish cake, Carbohydrate 10 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 49 mg, Fiber 1 g, Sugar 2 g, Calories 105 kcal
SWEET POTATO SALMON CAKES
I watched Rachael Ray make these while the baby slept...(I'm a Nanny)...It made me so hungry -I wrote down the recipe as she went along making the recipe with a few changes, and when I got home that night I just had to make them..They are delicious-so if you want an extra special Salmon patty thy this recipe- you won't be...
Provided by Pat Duran
Categories Fish
Time 35m
Number Of Ingredients 19
Steps:
- 1. Salmon Cakes: Flake the salmon with a fork and season with a little pepper to taste. Add the mashed sweet potato, bay seasoning, 1/2 the cracker crumbs, egg,thyme, hot sauce, if using(I did add a little),onions and dill. Oh , don't forget the small splash of wine if using. Mix to combine. The mixture needs to be just firm enough to mold into cakes or patties. If its too wet, add a few more crumbs.
- 2. Heat 2 skillets, side by side, 1 with 2 Tablespoons olive oil over medium heat, the other with 1 Tablespoon olive oil over medium-high heat. --- Form the Salmon mixture into 4- four inch patties, coat in the remaining crumbs, gently press in so they stick and add these patties to the pan with 2 Tablespoons of oil. Cook until light golden , about 3 minutes on each side.
- 3. Garnish: In the second pan- while the patties are cooking add the red onions, celery and garlic and cook 3 minutes. Add the tomatoes and season with salt and pepper to taste and cook 2 minutes more. Stir the vinegar into the sauce, then sprinkle the sugar over top and toss to coat the tomatoes and the spinach.
- 4. Arrange the salmon cakes on serving plates with the spinach on the side. Serve with mango salsa or tartar sauce if desired.
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