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
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.
Sweet Potato Salmon Cakes
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Sweet Potato Salmon Cakes
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Sweet Potato Salmon Cakes
You might also like our recipe for Orange Five Spice Glazed Salmon.
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
- 3 large sweet potatoes, about 1 1/2 pounds.
- ½ bulb roasted garlic
- 1 beaten egg
- 6 tbsp chopped fresh tarragon
- Salt and pepper to taste
- Salt and pepper to season
- 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
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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Nutrition Information
Yield
12Serving Size
salmon cakeAmount Per Serving Calories 356 Total Fat 12g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 8g Cholesterol 63mg Sodium 225mg Carbohydrates 39g Fiber 4g Sugar 4g Protein 23g
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I am in love w/ this recipe.. What a smart idea, w/ the sweet potato.. I have salmon coming out my ears all summer… I can’t wait to ty this w/ fresh salmon~
Thank you~
Barry, do you think I could use canned salmon for this recipe?
Margaret
I’d cerrtainly give it a try, Margaret.
Since first trying them over a year ago, we’ve made the sweet potato salmon cakes one of our standard ‘party tricks’, and people absolutely love ’em. Since local wild salmon is in very limited supply, we’ve been using the HighLiner pacific salmon fillets, which work well. Tonight we have 6 guests coming, and we’re going to try mixing in some smoked salmon a friend gave us…thanks for a great recipe…
Good morning! I have featured this recipe on my blog today for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/10/seafood-frenzy-friday-week-37.html
About how many servings does this make? I want to make it for my fiancee and myself, but don’t know how much to reduce the recipe!
Thanks!
About a dozen but I know some people like them smaller.
Tried this recipe and it’s a keeper! I changed it up a bit to accommodate what i had on hand. I used 1 pound ground wiks Atlantic Salmon. Also used some fresh pumkin puree for some of the sweet potato. Didn’t have tarragon so i substituted old bay for it. They were great!
Sounds really good.
Barry, do you have a recipe for panko crumbs or do are these just finely chopped bread crumbs?
You don’t make them. Just look for them at the supermarket. They are quite common now.
What temp do you bake the potatoes at?
350 degrees F is fine.
Coukd I use almond flour or something else besides the panko?
You probably could. These are quite soft while frying so the panko does add some structure to them.
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!
Pinned! I like your idea of making appetizer-sized cakes. Must try!
I may be missing it, but I didn’t see how many this serves.
I usually allow a couple per person as a side dish. Maybe 3 as lunch.
Thanks for answering.
What I should have asked is how many does this recipe make?
What size potatoes and sweet potato in pounds do you use As sweet potatoes come in various sizes!
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.”