Crispy Salmon and Sweet Potato Cakes
A tasty, weeknight-friendly dish that brings together flaky salmon, creamy sweet potato, and a golden crust. These cakes are lightly seasoned, no-fuss to make, and pair beautifully with a bright yogurt-dill sauce or a simple citrus slaw. Great for meal prep or a cozy family dinner.
Ingredients
- 1 cup mashed cooked sweet potato
- 1 can (5 oz) salmon, canned and drained
- 1/2 cup breadcrumbs (panko for extra crunch)
- 1/4 cup finely chopped red onion
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill or parsley
- 1 large egg
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine the mashed sweet potato, drained salmon, breadcrumbs, red onion, Dijon mustard, lemon juice, and chopped dill (or parsley). Break the salmon into small chunks as you mix so the cakes stay tender.
- Add the egg, salt, and pepper. Gently fold everything together until just combined; you want a cohesive mixture that holds its shape when formed.
- Divide the mixture into four equal portions. Shape each portion into a round, slightly flattened patty about 1 inch thick.
- Heat the olive oil in a large skillet over medium heat. Once shimmering, add the patties and cook for 3–4 minutes per side, until golden brown and crisp on the edges.
- Transfer the cakes to a plate lined with paper towels to drain excess oil. Serve warm with a yogurt-dill sauce, lemon wedges, or a crisp green salad.