Sweet Potato Salmon Cakes

Pat Duran


I watched Rachael Ray make these while the baby slept...(I'm a Nanny)...It made me so hungry -I wrote down the recipe as she went along making the recipe with a few changes, and when I got home that night I just had to make them..They are delicious-so if you want an extra special Salmon patty thy this recipe- you won't be disappointed!
Note: I used canned salmon and canned sweet potato for a quicker recipe. I posted how I made it.

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4 servings


15 Min


20 Min





2 can(s)
salmon, about 20 oz. each, drained, skin and bones removed
1 c
mashed sweet potato,drained well
1 Tbsp
old bay seafood seasoning
1 1/2 c
buttery cracker crumbs
1 large
egg, beaten
1 tsp
crushed dried thyme leaves or 1 tablespoon finely chopped fresh
1 Tbsp
hot sauce or to taste
1 bunch
finely chopped green onion, white part only
3 Tbsp
fresh finely chopped dill or 1 teaspoon dill weed,crushed
1 small
splash white wine,optional


1 small
red onion, thinly sliced
2 small
ribs celery including green leaves (use center or heart of celery)
2 clove
garlic, chopped
1 c
grape tomatoes, cut in half
2 Tbsp
red wine vinegar
1 1/2 tsp
granulated sugar
4 c
baby spinach leaves

Directions Step-By-Step

Salmon Cakes:
Flake the salmon with a fork and season with a little pepper to taste. Add the mashed sweet potato, bay seasoning, 1/2 the cracker crumbs, egg,thyme, hot sauce, if using(I did add a little),onions and dill. Oh , don't forget the small splash of wine if using. Mix to combine. The mixture needs to be just firm enough to mold into cakes or patties. If its too wet, add a few more crumbs.
Heat 2 skillets, side by side, 1 with 2 Tablespoons olive oil over medium heat, the other with 1 Tablespoon olive oil over medium-high heat.
Form the Salmon mixture into 4- four inch patties, coat in the remaining crumbs, gently press in so they stick and add these patties to the pan with 2 Tablespoons of oil. Cook until light golden , about 3 minutes on each side.
In the second pan- while the patties are cooking add the red onions, celery and garlic and cook 3 minutes. Add the tomatoes and season with salt and pepper to taste and cook 2 minutes more. Stir the vinegar into the sauce, then sprinkle the sugar over top and toss to coat the tomatoes and the spinach.
Arrange the salmon cakes on serving plates with the spinach on the side. Serve with mango salsa or tartar sauce if desired.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy