Description
These Sweet Potato Salmon Fish Cakes with Herbs combine flaky salmon, tender sweet potato, fresh chives, parsley, and dill in golden, lightly crispy cakes. They’re simple enough for a busy weeknight and a delicious way to use leftover cooked salmon.
Ingredients
Scale
- 8.82 ounces (250 g) cooked salmon
- 14.82 ounces (420 g) sweet potato, peeled and cubed
- 3 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh parsley leaves, finely chopped
- 1½ tablespoons fresh dill leaves, finely chopped
- Fine sea salt, to taste
- White pepper, to taste
- 2 tablespoons breadcrumbs
- 2 tablespoons olive oil, for frying
Instructions
- Cook the salmon: If you are not using leftover cooked salmon, preheat the oven to 375°F (190°C). Place the raw salmon fillet on a baking sheet lined with non-stick baking paper. Season and drizzle lightly with oil or cooking spray. Bake for about 15 minutes, or until cooked through. Avoid overcooking. Remove the skin if necessary, flake the salmon, and set aside to cool.
- Cook the sweet potato: Peel and cube the sweet potato. Boil in salted water for about 10 minutes, until tender but not mushy. Drain thoroughly and mash coarsely with a fork. Leave some texture rather than making a smooth puree. Set aside to cool.
- Combine: Add the flaked salmon, mashed sweet potato, chives, parsley, dill, salt, and white pepper to a bowl. Mix gently but thoroughly, keeping the mixture somewhat coarse. Taste and adjust the seasoning.
- Shape the fish cakes: Form the mixture into small, firm balls. Coat each one lightly in breadcrumbs, then gently press it down to create a thick fish cake.
- Pan-fry: Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add the fish cakes and cook for about 2 minutes, until lightly browned underneath.
- Flip and finish: Carefully turn the fish cakes over. Add the remaining tablespoon of olive oil and cook for another 2 minutes, or until golden on the second side and heated through.
- Serve: Remove from the skillet and serve immediately.
Notes
- Leftover cooked salmon works perfectly and saves preparation time.
- Drain the sweet potato thoroughly to prevent overly soft fish cakes.
- Mash the sweet potato coarsely rather than completely smooth for better texture.
- Allow both the salmon and sweet potato to cool before combining.
- Turn the cakes gently with a thin spatula so they stay intact.
- Serve with lemon wedges, a green salad, or a creamy lemon-dill yogurt sauce.
- For meal prep, shape the uncooked cakes ahead and refrigerate them until ready to fry.
- Prep Time: 15 minutes
- Cook Time: 29 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American-Inspired
Nutrition
- Serving Size: 2 fish cakes
- Calories: ~390 kcal
- Sugar: ~6 g
- Sodium: 150 mg,
- Fat: ~21 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~16 g
- Trans Fat: 0 g
- Carbohydrates: ~31 g
- Fiber: ~5 g
- Protein: ~21 g
- Cholesterol: ~45 mg