As an amazing appetizer course or terrific lunch, you can't beat these flavourful sweet potato and salmon cakes with a crispy panko crust.
Course
Seafood
Cuisine
Newfoundland
Keyword
panko, salmon, sweet potato
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings12salmon cakes.
Calories264kcal
AuthorBarry C. Parsons
Ingredients
1 ½ to 2poundssalmon
4large russet potatoesabout 2 1/2 pounds
3large sweet potatoesabout 1 1/2 pounds.
½bulb roasted garlic
1beaten egg
6tbspchopped fresh tarragon
Salt and pepper to taste
Salt and pepper to season
1 ½cupsPanko 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.
Recipe 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.