Wild Salmon and Sweet Potato Cakes
AuthorElyse BekinsDifficultyBeginnerThese wild salmon and sweet potato cakes are easy to make for a healthy weeknight dinner (they can be made in about 30 min or under), and they hit a lot of key nutritional points. Packed with healthy fats like omega-3 fatty acids and coconut oil, they're a great option for recovery from a strenuous work out. Also a great option for picky eaters who don't normally eat salmon!
They're also great for planning your meal prep in advance. They can be cooked, and stored in an airtight container (place parchment between layers), for up to 3 days. They may also be cooked and frozen, for up to three months. Reheat as needed on stovetop.
Notes:
- It's important to have salmon finely chopped for this recipe. Ask your fishmonger to do this, or do it yourself but make sure to chop finely.
- Sweet potato puree: Cut sweet potatoes in half. Smear both sides with coconut oil and place on parchment lined baking sheet, cut side down. Roast in oven at 375 degrees for 25-35 min. or until soft. Scoop out sweet potato flesh and mash with fork.
In a 12 inch heavy-bottom pan heat 2 T of the oil over medium heat.
Add the onion and a pinch of salt and cook, stirring occasionally, until onion is soft but not browned, about 5 min.
Add the garlic and cook, stirring, for 1 min. Set aside and let cool.
In a bowl mix sweet potato puree, salmon, eggs, almond flour, parsley, lemon juice, mustard, cumin, pepper, and 1/2 tsp salt. Fold in onion mixture.
(Optional: At this point you can cook a "tester". Cook one salmon cake according to directions below and taste to see if any seasonings need to be adjusted, i.e. more salt, more dijon, more cumin....)
Wipe out heavy-bottom pan, and add 1/4 cup coconut oil.
Warm over medium heat until oil begin to shimmer, but not smoke. Scoop 1/4 cup of salmon mixture and form into 1 inch patties/cakes. Add to oil, carefully.
Cook until nicely browned on the bottom, about three minutes. If the cakes are cooking too quickly turn down heat.
Carefully flip each cake and cook until deeply golden and cooked through, about 2-3 min. If at any point oil starts to smoke, turn down heat.
Transfer cakes to cooling rack, placed over baking sheet. Finish with a sprinkle of salt. Before serving squeeze a bit of lemon on top.
Ingredients
Directions
In a 12 inch heavy-bottom pan heat 2 T of the oil over medium heat.
Add the onion and a pinch of salt and cook, stirring occasionally, until onion is soft but not browned, about 5 min.
Add the garlic and cook, stirring, for 1 min. Set aside and let cool.
In a bowl mix sweet potato puree, salmon, eggs, almond flour, parsley, lemon juice, mustard, cumin, pepper, and 1/2 tsp salt. Fold in onion mixture.
(Optional: At this point you can cook a "tester". Cook one salmon cake according to directions below and taste to see if any seasonings need to be adjusted, i.e. more salt, more dijon, more cumin....)
Wipe out heavy-bottom pan, and add 1/4 cup coconut oil.
Warm over medium heat until oil begin to shimmer, but not smoke. Scoop 1/4 cup of salmon mixture and form into 1 inch patties/cakes. Add to oil, carefully.
Cook until nicely browned on the bottom, about three minutes. If the cakes are cooking too quickly turn down heat.
Carefully flip each cake and cook until deeply golden and cooked through, about 2-3 min. If at any point oil starts to smoke, turn down heat.
Transfer cakes to cooling rack, placed over baking sheet. Finish with a sprinkle of salt. Before serving squeeze a bit of lemon on top.
Notes
