Salmon and Sweet Potato Cakes {Freezer Meal}

By Rachel Tiemeyer

These salmon and sweet potato cakes are packed with nutrition and flavor! Enjoy them as a sandwich or ala carte.

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.

These salmon and sweet potato cakes are packed with nutrition and flavor! Enjoy them as a sandwich or ala carte.

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!

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Salmon and Sweet Potato Cakes

  • Author: Thriving Home
  • Prep Time: 24 mins
  • Cook Time: 6 mins
  • Total Time: 26 mins
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Skillet
  • Cuisine: Seafood

Description

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.


Ingredients

  • 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

Instructions

Make It Now:

  1. Bring the broth to a boil in a large skillet or pot over high heat, then reduce to a simmer. 
  2. 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.
  3. 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.)
  4. 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.)
  5. Discard the liquid from the skillet and wipe it clean. In that same skillet, heat the oil over medium heat until shimmery.
  6. Cook the fish cakes until light golden, about 2 to 3 minutes on each side.
  7. 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.


Notes

*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.


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4 replies
  1. Lauren says:

    Could this be made using canned salmon? I’ve made salmon cakes before using it, but have never pre-cooked it. Just baked or fried them straight from the can (after mixing with other ingredients, of course).

    Reply