Delightfully crispy and tender sweet potato salmon cakes are tasty and you can throw them together in no time. Perfect on a busy day. Large chunks of pink salmon, tiny lemon zest, coriander and green peas are a wonderful combination and make these fish cakes awesome.
Sweet potatoes, fresh salmon, green peas make a complete meal. Why not combine them together into fish cakes? Trust me when I say, they taste awesome. Wink. Crispy on the outside and tender, creamy on the inside. Lovely.
These fish patties are a great way to enjoy fish. Instead of frying, grilling, steaming, breading or cooking them, simply stuff them into a fish cake. If you are generally not crazy about fish, then these fish cakes are perfect for you. In fact, if you use a mild-flavoured fish, help the other ingredients to camouflage the fish flavour. A nice trick. Wink.
However, if you are crazy about salmon, don’t miss out on these salmon recipes: creamy spinach stuffed salmon, summerish watermelon salmon ceviche and creamy Tuscany salmon.
More, these fish cakes are eggless. The mashed potatoes work as glue and there is no need for an extra egg. In order to add some citrusy notes, I added zest of one whole lemon and some dried coriander. I always found that a fish, any fish, taste better with a squeeze of lemon.
If you don’t follow a low-carb diet, you can check out these mackerel-potato cakes and the cheese-stuffed potato cakes, as well. All delicious and easy to make.
Additionally, you can make them a day ahead. And, they freeze beautifully, too. Form the fish cakes, place them in a single layer on a small tray or plate lined with parchment paper. Freeze them for a couple of hours until firm. Then, transfer them into freezing bags and put them back into the freezer. When you are ready to use them, allow them to thaw in the fridge overnight.
Since every fish deserves a dip or a sauce, I also made one. The most classic sauce is the Tartar sauce. But I made a creamy avocado-parsley dip instead. With plenty of lemon juice. So good.
Ingredients for 7-9 sweet potato salmon cakes:
- 500 g sweet potato (one large)
- 300 g salmon filet (skinless)
- 100-150 frozen peas
- 2 tsp of dried coriander (or fresh)
- salt
- 1- 2 Tbsp of breadcrumbs
- lemon zest from one lemon
- 1 ripe avocado-parsley
- a bunch of parsley
- 1 Tbsp of cashew nuts
- olive oil
- salt
- lemon juice
- 1 tsp of cottage cheese (garnish)
- 1 Tbsp of sweet corn (garnish)
To begin, peel the sweet potato, cut it into larger chunks and cook them for about 8 minutes or until tender. At the same time, place a steamer basket on top of the pot with potato. Or, simply use a sieve or a colander lined with some foil or parchment paper. Steam until the salmon is easy to flake.
Furthermore, place the salmon onto a plate and flake it with a fork. Drain the potatoes and let them steam dry.
In the meantime, thaw the frozen peas, prepare the breadcrumbs, zest one lemon and prepare the dips. To prepare the avocado-parsley dip, combine a ripe avocado, a bunch of parsley, cashew nuts, some olive oil, a pinch of salt and the juice of one lemon. Then, blend it until smooth and creamy. Cover with foil and place in the fridge until ready to serve.
After the sweet potatoes are cold, mash them with a fork. Then, stir in the coriander, salt, breadcrumbs, lemon zest and peas. Last but not least, gently fold in the salmon, trying to keep the larger salmon flakes intact.
Next, with slightly wet or oiled hands, form 7-9 evenly-sized patties, place them on a plate lined with parchment paper and put them in the fridge. Allow to chill for at least 15 minutes. Meanwhile, wash the salad and let it drain.
In a larger non-sticking frying pan, drizzle some olive oil. Once the oil is hot, add the sweet potato salmon cakes (in batches) and cook for 3-5 minutes on each side until golden and crispy.
In conclusion, season the salad and arrange it onto plates. Top the salad with a couple of sweet potato salmon cakes and a spoonful of avocado-parsley dip. I also added a spoon of cottage cheese, some cashew nuts, sweet corn and a lemon wedge.
Enjoy.
