salmon and sweet potato cakes
Easy and crispy salmon and sweet potato cakes made with simple pantry ingredients. Perfect for quick dinners or snacks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 small cakes
- Category: Dinner, Appetizer
- Method: Pan-Fried
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup mashed sweet potato
- 1 can wild-caught salmon (5–6 oz)
- 1/4 cup breadcrumbs (or almond flour)
- 2 tbsp finely chopped red onion
- 1/4 tsp garlic powder
- 1 tbsp olive oil for frying
Instructions
1. Drain salmon and mash sweet potatoes.
2. In a bowl, mix salmon, mashed sweet potato, onion, breadcrumbs, and garlic powder.
3. Shape into small patties.
4. Heat oil in a pan over medium heat.
5. Cook patties for 2–3 minutes per side until golden.
6. Serve hot with dipping sauce or over a salad.
Notes
To freeze: Place cooled patties in a sealed container with parchment between layers.
For gluten-free: Use almond flour instead of breadcrumbs.
Optional: Add egg yolk for extra binding.
Nutrition
- Serving Size: 2 cakes
- Calories: 185
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 35mg
Find it online: https://dinnerscoop.com/salmon-and-sweet-potato-cakes/