Ingredients
Scale
- 2 cups cooked and cooled sweet potato, mashed (from approximately 2 medium sweet potato)
- 2, 6 oz cans of boneless, skinless salmon, drained
- 3 scallions, white and green parts, chopped
- 1/3 cup parsley chopped
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 2/3 cup panko breadcrumbs
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1–2 tablespoons olive oil
Instructions
- MIX: Add the sweet potato, salmon, scallions, parsley, egg, Dijon mustard, breadcrumbs, salt and pepper to a large bowl and mix with a fork until combined. Let the mixture sit for 5 minutes before moving on to the shaping step.
- SHAPE: Using a ½ cup measuring cup, scoop heaping ½ cup portions of the sweet potato – salmon mixture and use your hands to form into patties.
- COOK: Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the salmon cakes, approximately 4 minutes per side, until golden brown. Add more oil to the pan as needed to prevent sticking. Be sure to flip the salmon cakes gently as they are delicate.
- SERVE: Serve immediately or store leftover salmon cakes in refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salmon
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake
- Calories: 417
- Sugar: 2.8 g
- Sodium: 217.7 mg
- Fat: 5.9 g
- Carbohydrates: 65.5 g
- Protein: 22.7 g
- Cholesterol: 72.4 mg