Salmon Sweet Potato Cakes
A quick, easy and delicious protein option for busy nights!
Servings 5 patties
Ingredients
- 1 150 g can salmon roughly 1 cup
- 1/2 cup sweet potato boiled and mashed
- 1 egg
- 1/2 tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp dried basil
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Add all ingredients to a small bowl and combine until everything is well incorporated.
- On medium heat, add 1 tbsp canola or avocado oil to a frying pan.
- Place 1/4 cup of fish cake batter on the pan and flatten gently with the back of a spoon.
- Cook for 3-4 minutes on one side, or until the salmon cake is browning. Flip and cook for another 2-3 minutes. Repeat until you have used all of the batter.
- Serve warm with your choice of side. Enjoy!
Notes
Making salmon patties with fresh salmon: Bake the salmon at 400°F for 12-15 minutes or until the fish flakes apart with a fork. Allow for the salmon to cool for at least 10 minutes before adding it to the salmon cake mixture.
Making salmon patties with canned salmon: You can use canned salmon with or without the bones and skin. The bones are quite soft and unnoticeable in this recipe. However, if you prefer not to eat them, I recommend opting for a canned salmon with the bones and skin remove. Make sure to drain the canned salmon before adding the fish to the recipe.