Best 3 Sweet Potato Salmon Cakes Recipes

Introducing a culinary delight that tantalizes taste buds and nourishes the body – Sweet Potato Salmon Cakes. These delectable patties are a harmonious blend of flavors and textures, featuring succulent salmon, sweet potatoes, and a symphony of aromatic herbs and spices. They offer a delightful balance of soft and crispy textures, with a golden-brown exterior and a tender, flavorful interior. Served with a tangy sauce, these Sweet Potato Salmon Cakes make for an unforgettable meal that caters to various dietary preferences – gluten-free, dairy-free, and packed with the goodness of omega-3 fatty acids. Indulge in this culinary masterpiece and experience a burst of flavors that will leave you craving for more.

Our collection of recipes offers a diverse range of Sweet Potato Salmon Cakes to suit every palate. From the classic Sweet Potato Salmon Cakes with a zesty lemon-herb sauce to the innovative Sweet Potato Salmon Cakes with Avocado-Sriracha Mayo, there's something for everyone. Explore the tempting Sweet Potato Salmon Cakes with Feta and Spinach, bursting with Mediterranean flavors, or savor the unique Sweet Potato Salmon Cakes with Asian Slaw, combining the best of Eastern and Western cuisine. Each recipe is carefully crafted to ensure an explosion of flavors and textures that will make your taste buds dance with joy.

Let's cook with our recipes!

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

Ingredients

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

SWEET POTATO SALMON FISH CAKES

Sweet Potato Salmon Fish Cakes image

I tried this because I had some sweet potatoes that needed to be used and it turned out great! Very yummy! Serve with some freshly squeezed lemon juice on top, and voila!

Provided by Shawn Harquail

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 1h15m

Yield 4

Number Of Ingredients 18

Ingredients

1 large sweet potato, peeled and cut into large chunks
1 large potato, peeled and cut into large chunks
2 (4 ounce) salmon fillets
2 cups milk
¼ cup olive oil
1 stalk celery, diced
1 large carrot, diced
1 pinch ground nutmeg
1 pinch red pepper flakes
salt and ground black pepper to taste
3 shallots, diced
¼ cup chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons minced garlic
¼ cup wheat germ
1 large egg
1 cup dry seasoned bread crumbs
½ cup vegetable oil for frying

Steps:

Place sweet potato and potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer to a large bowl to cool.
Place salmon into a skillet and pour in milk. Bring to a simmer, cover skillet, and cook until salmon flakes easily with a fork, about 5 minutes. Remove salmon from the skillet; reserve milk in a bowl.
Heat olive oil in the skillet over medium heat; cook and stir celery, carrot, nutmeg, red pepper flakes, salt, and pepper in the hot oil until celery and carrot are softened, about 5 minutes. Add shallots, parsley, cilantro, and garlic; cook and stir until fragrant, 3 to 5 minutes.
Pour wheat germ, egg, and reserved milk over sweet potato and potato; mash until evenly combined.
Flake salmon with a fork; mix flaked salmon and vegetable mixture into the mashed potato mixture using your hands.
Heat vegetable oil large saucepan or skillet over medium-high heat.
Pour bread crumbs into a large bowl.
Form salmon mixture into patties using your hands; press each patty into bread crumbs, coating both sides.
Fry patties, working in batches, in the hot oil until crisp and golden, about 3 minutes per side.

Nutrition Facts : Calories 659.4 calories, Carbohydrate 79.3 g, Cholesterol 81.8 mg, Fat 26 g, Fiber 9.1 g, Protein 28.9 g, SaturatedFat 5.5 g, Sodium 716.3 mg, Sugar 15.4 g

SWEET POTATO SALMON CAKES

Sweet Potato Salmon Cakes image

I watched Rachael Ray make these while the baby slept...(I'm a Nanny)...It made me so hungry -I wrote down the recipe as she went along making the recipe with a few changes, and when I got home that night I just had to make them..They are delicious-so if you want an extra special Salmon patty thy this recipe- you won't be...

Provided by Pat Duran

Categories Fish

Time 35m

Number Of Ingredients 19

Ingredients

SALMON CAKES:
2 can(s) salmon, about 20 oz. each, drained, skin and bones removed
1 c mashed sweet potato,drained well
1 Tbsp old bay seafood seasoning
1 1/2 c buttery cracker crumbs
1 large egg, beaten
1 tsp crushed dried thyme leaves or 1 tablespoon finely chopped fresh
1 Tbsp hot sauce or to taste
1 bunch finely chopped green onion, white part only
3 Tbsp fresh finely chopped dill or 1 teaspoon dill weed,crushed
1 small splash white wine,optional
GARNISH:
1 small red onion, thinly sliced
2 small ribs celery including green leaves (use center or heart of celery)
2 clove garlic, chopped
1 c grape tomatoes, cut in half
2 Tbsp red wine vinegar
1 1/2 tsp granulated sugar
4 c baby spinach leaves

Steps:

1. Salmon Cakes: Flake the salmon with a fork and season with a little pepper to taste. Add the mashed sweet potato, bay seasoning, 1/2 the cracker crumbs, egg,thyme, hot sauce, if using(I did add a little),onions and dill. Oh , don't forget the small splash of wine if using. Mix to combine. The mixture needs to be just firm enough to mold into cakes or patties. If its too wet, add a few more crumbs.
2. Heat 2 skillets, side by side, 1 with 2 Tablespoons olive oil over medium heat, the other with 1 Tablespoon olive oil over medium-high heat. --- Form the Salmon mixture into 4- four inch patties, coat in the remaining crumbs, gently press in so they stick and add these patties to the pan with 2 Tablespoons of oil. Cook until light golden , about 3 minutes on each side.
3. Garnish: In the second pan- while the patties are cooking add the red onions, celery and garlic and cook 3 minutes. Add the tomatoes and 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 the spinach.
4. Arrange the salmon cakes on serving plates with the spinach on the side. Serve with mango salsa or tartar sauce if desired.

Tips:

For the best results, use fresh, high-quality ingredients.
Be sure to drain the sweet potatoes thoroughly after boiling them. This will help to prevent the cakes from becoming too mushy.
If you don't have any bread crumbs, you can use crushed crackers or oats instead.
Be careful not to overmix the batter. Overmixing can make the cakes tough.
Cook the cakes over medium heat to prevent them from burning.
Serve the cakes immediately with your favorite dipping sauce.

Conclusion:

Sweet potato salmon cakes are a delicious and healthy way to enjoy salmon. They're easy to make and can be served with a variety of dipping sauces. Whether you're looking for a quick and easy weeknight meal or a more elegant dish for a special occasion, sweet potato salmon cakes are a great option. Enjoy the goodness of sweet potatoes combined with the richness of salmon in these tasty cakes. Packed with flavor and nutrition, they're a perfect meal for any time of day.