I love cooking shows. And there’s one Food Network star who will always have a special place in my heart. Can you guess who?
Rach, of course! I’ve been watching 30 Minute Meals pretty consistently for 10 years now. Honestly, a large majority of what I know in the kitchen, from tips to ingredients to technique, I learned directly from her.
I recently saw Rachael Ray make a similar version of these Salmon and Sweet Potato Cakes on her show and knew I had to try them. The sweet potato acts as a binder (instead of mayo!) and ups the nutrition and taste. I love the combo of slightly sweet with a kick of hot sauce. Don’t worry, there’s no fishy-ness in these cakes. All the different flavors and textures going on make them absolutely great, in my opinion.
My kids liked them on mini buns with a slice of cheese on top, like a burger. I ate these Salmon and Sweet Potato Cakes al a carte, but you could definitely dip them in some tartar sauce or make the fancy-schmancy Agrodolce Relish that Rachael Ray does. It was too much work for me, but it sounds yumm-o!
- 1 large sweet potato, peeled and cut into small chunks
- Salt, to taste
- 3 (6-ounce) pieces salmon fillet
- 1 cup chicken broth
- 1 bay leaf
- Freshly ground black pepper
- 1 tablespoon seafood seasoning (recommended: Old Bay)
- 1½ cups whole wheat crackers, crushed into crumbs
- 1 egg, lightly beaten
- 1 tablespoon finely chopped thyme leaves
- 1 teaspoon hot sauce
- 2 scallions, finely chopped
- 3 to 4 tablespoons finely chopped fresh parsley
- 3 tablespoons extra-virgin olive oil
- Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Salt the water and cook until tender, 10 to 12 minutes. Drain, then return the potatoes to the pot and mash.
- Meanwhile, put the salmon fillets in a skillet with the broth, bay leaf, and enough water to come up to the top of the fillets, but do not cover. Bring to a boil over medium heat, then reduce heat to a simmer and poach until opaque about 8 to 10 minutes.
- Remove the skin and transfer the salmon to a bowl. Flake the fish with a fork and season with salt and pepper, to taste. Add the mashed sweet potatoes to the bowl along with the seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and parsley. Mix to combine. The fish cake mixture needs to be just firm enough to mold into cakes. If its too wet, add a few more crumbs.
- Heat a skillet over medium heat with 1-2 tablespoons extra-virgin olive oil.
- Form the salmon mixture into 4 (4-inch) patties or 8 (2-inch) patties, coat in the remaining crumbs, and then add them to the pan.
- Cook the fish cakes until light golden, about 2 to 3 minutes on each side.
- Serving suggestion: Serve with tartar sauce for dipping or serve on buns with cheese on top, like a burger.
After forming patties (step 5), freeze in a freezer bag or container in a single layer. If stacking patties, divide single layers with parchment paper.
When ready to cook, thaw completely in the refrigerator for at least 24 hours and then cook according to directions (step 6).