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.
1large sweet potato, cooked and mashed(about 1 cup)
3(6-ounce)skinless salmon fillets
1quartchicken broth(sub: water)
Salt and ground black pepper(to taste)
1tablespoonseafood seasoning(recommended: Old Bay)
1 1/2cupswhole wheat crackers, crushed into crumbs
1large egg, lightly beaten
1tablespoonfinely chopped fresh thyme leaves
1teaspoonhot sauce
2finely chopped scallions or green onions
1/4cupfinely chopped fresh parsley
3tablespoonsextra-virgin olive oil
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Instructions
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 fillets, 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.
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.
Freezer Instructions
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/Tips
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.