These salmon and sweet potato cakes are packed with nutrition and flavor! Enjoy them as a sandwich or ala carte. With a small amount of effort, you’ll make a meal your family is sure to love.
- 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)
- 1 1/2 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.
Freezer Meal Instructions:
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).