Sweet Potato Salmon Cakes. As an amazing appetizer course or terrific lunch, you can’t beat these flavourful sweet potato and salmon cakes with a crispy panko crust.
The idea for this salmon cakes recipe is one that has been swimming around in my head for a while. I finally got around to executing this past week.
The result was quite delicious.
The mixture of sweet potatoes and white potatoes allows the mixture to be able to be formed into cakes which is not possible if you use only sweet potatoes.
You may have to play with the proportions of sweet potato and russet potato to get the right mix for you. I would suggest baking an extra russet potato or two to have on standby in case you need more as you are preparing this dish.
I’m planning to try a smaller version of this recipe to serve as an appetizer soon too. I think smaller cakes might be nice with a dollop of lime mayo on top.
Love salmon recipes?
You might also like our recipe for Orange Five Spice Glazed Salmon.
Originally published March 2009.
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Sweet Potato Salmon Cakes
As an amazing appetizer course or terrific lunch, you can't beat these flavourful sweet potato and salmon cakes with a crispy panko crust.
Ingredients
- 1 ½ to 2 pounds salmon
- 4 large russet potatoes, about 2 1/2 pounds (See notes below)
- 3 large sweet potatoes, about 1 1/2 pounds.
- ½ bulb roasted garlic
- 1 beaten egg
- 6 tbsp chopped fresh tarragon (dill or summer savoury are good substitutes)
- Salt and pepper to taste
- 1 ½ cups Panko crumbs
- Canola oil for frying
Instructions
- Wrap all the potatoes in aluminum foil and bake for about an hour until fork tender and let them cool completely. You can roast the garlic at the same time using the same method but take the garlic out of the oven after a half hour.
- Poach the salmon in gently boiling salted water for about 10 minutes. Cool completely, remove bones and skin and break into bite sized pieces.
- Remove the cooled sweet potatoes and russet potatoes from their skins and mash them together. Mash the roasted garlic cloves with a fork before adding them to the mashed sweet and russet potatoes. Add the beaten egg and stir well. Fold in the tarragon and salmon gently. You don’t want to break up the salmon too much as you blend it into the mashed potatoes. Season with salt and pepper.
- Form the mashed potato and salmon mixture into balls about the size of a small orange. Roll the balls in Panko crumbs and pat them into 1 inch thick cakes and fry in canola oil over medium low heat until golden brown. Serve with a squeeze of lime.
Notes
You may have to play with the proportions of sweet potato and russet potato to get the right mix for you. I would suggest baking an extra russet potato or two to have on standby in case you need more as you are preparing this dish.
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Nutrition Information
Yield
12Serving Size
salmon cakeAmount Per Serving Calories 356Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 63mgSodium 225mgCarbohydrates 39gFiber 4gSugar 4gProtein 23g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Mary Frances Beaton
Saturday 16th of February 2019
What size potatoes and sweet potato in pounds do you use As sweet potatoes come in various sizes!
Barry C. Parsons
Tuesday 12th of March 2019
The recipe is pretty forgiving.I've updated amounts but as the recipe post states, "You may have to play with the proportions of sweet potato and russet potato to get the right mix for you. I would suggest baking an extra russet potato or two to have on standby in case you need more as you are preparing this dish."
Charlie
Wednesday 16th of January 2019
I may be missing it, but I didn't see how many this serves.
Barry C. Parsons
Wednesday 16th of January 2019
I usually allow a couple per person as a side dish. Maybe 3 as lunch.
Elaine @Flavour and Savour
Saturday 20th of February 2016
Pinned! I like your idea of making appetizer-sized cakes. Must try!
Remi
Thursday 12th of February 2015
Mmmmmm just finished making this! I didn't have the bread crumbs so I ended up using crackers. I also didn't use White potatoes...just sweet potatoes! I used this recipe for my morning meal prep and its a winner!
michele
Wednesday 4th of February 2015
Coukd I use almond flour or something else besides the panko?
Barry C. Parsons
Saturday 7th of February 2015
You probably could. These are quite soft while frying so the panko does add some structure to them.