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Sweet Potato Salmon Cakes

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.

Sweet Potato Salmon Cakes covered in a crispy pankp coating.

Sweet Potato Salmon Cakes

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.

some roasted sweet potatoes on a white background

Roasted sweet potatoes.

 

russet potatoes, close up image. Stock photo from Dwepositphotos

The russet potatoes in the mixture help to more easily form it into cakes.

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.

Sweet Potato Salmon Cakes covered in a crispy pankp coating.

Sweet Potato Salmon Cakes

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.

Sweet Potato Salmon Cakes covered in a crispy pankp coating.

Sweet Potato Salmon Cakes

Love salmon recipes?

You might also like our recipe for Orange Five Spice Glazed Salmon.

Orange Five Spice Glazed Salmon Image with title text for Pinterest

Originally published March 2009.

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Sweet Potato Salmon Cakes covered in a crispy pankp coating.

Sweet Potato Salmon Cakes

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Sweet Potato Salmon Cakes covered in a crispy pankp coating.
Yield: 12 salmon cakes.

Sweet Potato Salmon Cakes

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

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

  1. 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.
  2. Poach the salmon in gently boiling salted water for about 10 minutes. Cool completely, remove bones and skin and break into bite sized pieces.
  3. 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.
  4. 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.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

12

Serving Size

salmon cake

Amount 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.

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Soul Treat

Thursday 18th of March 2021

Made these today and absolutely fell in love! I never ever thought that Puréed, boiled sweet potatoes give the cake its earthy sweetness and such a bright rich orange color. They are now my family's favorite. They were so creamy and delicious. The crust was amazing, so perfect!! They were too good! I can't stop making your recipes, everything is amazing. This was by far the easiest and most successful recipe I have ever attempted. Thank you so much for sharing. Can't wait for the next recipe you are going to share. Best wishes to you! You are doing such a great job.

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!

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