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 a la 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!Print
These salmon and sweet potato cakes are packed with nutrition and flavor! Enjoy them as a sandwich or a la carte. With a small amount of effort, you’ll make a meal your family is sure to love.
- 1 large sweet potato, cooked and mashed*
- 3 (6-ounce) skinless salmon fillets
- 1 quart (4 cups) chicken broth (sub: water)
- Salt and ground black pepper, to taste
- 1 tablespoon seafood seasoning (recommended: Old Bay)
- 1 1/2 cups whole wheat crackers, crushed into crumbs
- 1 large egg, lightly beaten
- 1 tablespoon finely chopped fresh thyme leaves
- 1 teaspoon hot sauce
- 2 scallions or green onions, finely chopped
- 1/4 cup finely chopped fresh parsley
- 3 tablespoons extra-virgin olive oil
Make It Now:
- Bring the broth to a boil in a large skillet or pot over high heat, then reduce to a simmer.
- Season salmon fillets lightly on both sides with salt and pepper. Carefully lower them down into the liquid, making sure they are submerged. (Note: If the broth doesn’t cover the top of the filets, add just enough water to make sure they are covered.) Poach until the salmon is opaque, about 8 to 10 minutes.
- Using a slotted spoon, transfer the salmon to a mixing bowl and flake the fish with a fork. Add in the mashed sweet potatoes, seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and parsley. Using your hands or a fork, combine until the mixture is firm enough to mold into cakes. (If it’s too wet, add a few more cracker crumbs.)
- Add the remaining cracker crumbs to a plate. Form the salmon mixture into four (4-inch) patties or eight (2-inch) patties and coat in the cracker crumbs on both sides. (Freezing instructions begin here.)
- Discard the liquid from the skillet and wipe it clean. In that same skillet, heat the oil over medium heat until shimmery.
- 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.
Freeze For Later: Follow Steps 1-4. Freeze in a freezer bag or container in a single layer. If stacking patties, divide single layers with parchment paper.
Prepare From Frozen: Thaw completely. Heat the oil in a large skillet over medium heat. Follow Steps 5-7.
*To cook and mash the sweet potato: Wash and dry it. Poke several holes around it using a knife, so steam can release while it cooks. Microwave it for 2 minutes. Flip it over and microwave another 2-3 minutes, until soft all the way through. Test doneness by inserting a knife into the middle. It should give easily.