Best 4 Salmon And Sweet Potato Patties Recipes

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**Unveiling a Symphony of Flavors: Embark on a Culinary Journey with Salmon and Sweet Potato Patties**

Prepare to tantalize your taste buds with a culinary masterpiece that harmoniously blends the delicate flavors of salmon and sweet potatoes. These delectable patties burst with a symphony of textures, combining the tender flakiness of salmon with the sweet and earthy notes of roasted sweet potatoes. Accompanied by a trio of tantalizing sauces, each patty promises a unique gustatory experience. Indulge in the zesty kick of the tangy lemon sauce, the creamy embrace of the avocado sauce, or the smoky allure of the roasted red pepper sauce. As you savor each bite, let the flavors dance on your palate, transporting you to a realm of culinary bliss.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO SALMON PATTIES



Potato Salmon Patties image

My kids do not like anything fishy. I snuck this one by them and they loved it. I serve them as snacks, sandwiches, or as dinner with rice and a veggie on the side. Personally I like to dip them in horseradish and snack away!! Hope you like them.

Provided by JoyLee

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 45m

Yield 5

Number Of Ingredients 10

1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
¼ cup garlic and herb seasoned dry bread crumbs
¼ cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
¼ teaspoon dried dill weed
¼ teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil

Steps:

  • In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
  • Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Nutrition Facts : Calories 251.9 calories, Carbohydrate 8 g, Cholesterol 110.7 mg, Fat 13.8 g, Fiber 0.8 g, Protein 23.1 g, SaturatedFat 2.7 g, Sodium 509.2 mg, Sugar 1.4 g

SALMON AND SWEET POTATO PATTIES



Salmon and Sweet Potato Patties image

This combines 2 of my favourite foods salmon and sweet potato and being diabetic friendly is a big bonus. From BH&G Australian Diabetic Living. They suggest serving it with a garden salad or you could stuff into pita bread with salad or put them in a wrap with salad or on bread or roll of choice.

Provided by ImPat

Categories     Lunch/Snacks

Time 45m

Yield 16 patties, 4 serving(s)

Number Of Ingredients 10

600 g sweet potatoes (orange peeled chopped into even sized pieces)
80 ml water (1/3 cup)
210 g red salmon (canned no added salt drained bones and skin removed and flaked)
125 g corn kernels (casnned drained)
35 g breadcrumbs (1/2 cup fresh made from day old wholemeal grain bread)
2 spring onions (green part finely chopped)
1 egg (50 gram lightly whisked)
1/4 teaspoon ground black pepper (or to taste)
45 g breadcrumbs (dried 1/2 cup)
cooking spray

Steps:

  • Put the sweet potato in a large shallow microwave safe dish and add 80ml (1/3 cup) water, cover and microwave on high/100% for 8-10 minutes or until very soft and drain well OR cook the sweet potato in a steamer basket over a large saucepan of simmering water or steam in a electric steamer, set potato aside for 10 minutes to allow the sweet potato to dry out.
  • Preheat oven to 180C (fan forced).
  • Line 2 baking sheets with baking paper.
  • Put sweet potato in a large bowl and mash until smooth and then add the salmon, corn, fresh breadcrumbs, spring onion and egg and then season with pepper, mixing until well combined.
  • Divide the mix into 16 equal portions and shape into patties.
  • Put dried breadcrumbs on a large plate and coat each patty in the breadcrumbs.
  • Divide the patties between the baking trays and spray with cooking spray on each side and cook in the oven, turning once, for 20 minutes or until browned and cooked through.
  • TIP 1 - You can prepare these patties to the end of step 6, then keep them in the fridge for up to 2 days and when ready to serve continue from step 7 of the recipe or, prepare and cook the patties, keep them in the fridge for up to 2 days and then serve cold or at room temperature.
  • TIP 2 - To freeze the patties, make up to the end of step 6 and then wrap individual patties in freezer wrap and place in a resealable freezer bags, expel air, then label and date and freeze for up to 6 months - when ready to serve, defrost on a plate in the fridge and then continue from step 7 of the recipe.

SWEET POTATO SALMON CAKES



Sweet Potato Salmon Cakes image

Very easy. These freeze well. Enjoy!

Provided by sherry

Time 25m

Yield 3

Number Of Ingredients 10

1 large egg, beaten
1 tablespoon salted butter, melted
1 teaspoon ground ginger
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon ground coriander
1 (7.5 ounce) can salmon, drained
1 cup mashed canned sweet potato
¼ cup all-purpose flour, or more as needed
1 tablespoon olive oil, or as needed

Steps:

  • Stir egg, melted butter, ginger, salt, turmeric, and coriander together in a small bowl.
  • Flake salmon into a wide bowl. Mix in sweet potato. Stir in egg mixture. Add flour, 1 tablespoon at a time, stirring after each addition. Add 1 extra tablespoon flour if mixture is still too wet. Form into 6 patties.
  • Heat oil in a large skillet over medium heat. Fry patties in the hot skillet until crispy and golden brown, about 3 minutes per side.

Nutrition Facts : Calories 344 calories, Carbohydrate 28.6 g, Cholesterol 103.4 mg, Fat 15.6 g, Fiber 2.1 g, Protein 21.6 g, SaturatedFat 4.8 g, Sodium 1145.8 mg, Sugar 4.8 g

SALMON AND SWEET POTATO CAKES WITH AGRODOLCE RELISH AND ARUGULA



Salmon and Sweet Potato Cakes with Agrodolce Relish and Arugula image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

1 large sweet potato, peeled and cut into small chunks
Salt
3 (6-ounce) pieces salmon fillet
1 cup white wine
1 bay leaf
Freshly ground black pepper
1 tablespoon seafood seasoning, a palmful (recommended: Old Bay)
1 1/2 cups cracker crumbs (recommended: Saltines)
1 egg, lightly beaten
1 tablespoon finely chopped thyme leaves
1 tablespoon hot sauce
2 scallions, finely chopped
3 to 4 tablespoons finely chopped fresh dill
3 tablespoons extra-virgin olive oil
1 small red onion, thinly sliced
2 small ribs celery, finely chopped
2 cloves garlic, chopped
1 pint grape or cherry tomatoes, halved or quartered
2 tablespoons red wine vinegar
1 rounded teaspoon sugar
4 cups arugula or baby arugula leaves

Steps:

  • Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Salt the water and cook until tender, 10 to 12 minutes. Drain, then return the potatoes to the pot and mash.
  • Meanwhile, put the salmon fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets, but do not cover. Bring to a boil over medium heat, then reduce heat to a simmer and poach until opaque about 8 to 10 minutes. Remove the skin and transfer the salmon to a bowl. Flake the fish with a fork and season with salt and pepper, to taste. Add the mashed sweet potatoes to the bowl along with the seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold into cakes. If its too wet, add a few more crumbs.
  • Heat 2 skillets, side by side, 1 with 2 tablespoons extra-virgin olive oil (2 turns of the pan) over medium heat, the other with 1 tablespoon extra-virgin olive oil (a turn of the pan) over medium-high heat. Form the salmon mixture into 4 (4-inch) patties, coat in the remaining crumbs, and then add them to the first pan. Cook the fish cakes until light golden, about 2 to 3 minutes on each side. Add the red onions, celery, and garlic to the second pan and cook 3 to 4 minutes. Add the tomatoes, 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 arugula.
  • Arrange the fish cakes on individual serving plates alongside the arugula. Top with the agrodolce relish and serve.

Tips for Making Salmon and Sweet Potato Patties

  • Choose fresh, high-quality salmon for the best flavor and texture.
  • Use sweet potatoes that are firm and have a deep orange color.
  • Grate the sweet potatoes finely so that they will cook evenly with the salmon.
  • Season the patties generously with salt and pepper to enhance the flavors.
  • Use a large skillet or griddle to cook the patties so that they have plenty of room to spread out.
  • Cook the patties over medium heat so that they cook through without burning.
  • Flip the patties carefully halfway through cooking to ensure that they cook evenly.
  • Serve the patties immediately with your favorite sides.

Conclusion

Salmon and sweet potato patties are a delicious and healthy meal that is perfect for busy weeknights. They are easy to make and can be tailored to your own taste preferences. Experiment with different seasonings and sauces to find your favorite combination. These patties are also a great way to get your kids to eat more fish. Serve them with their favorite dipping sauce and they are sure to be a hit.

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