I am always on the hunt for easy reheat-and-eat proteins to keep on hand for quick lunches or even simple dinners. These Salmon & Sweet Potato Cakes are full of flavor, and super satisfying with their crispy crunch on the outside and soft & tender inside. Even better? They’re super budget- and pantry-friendly and an easy option to prep ahead and serve any time.

We love these all on their own with any roasted veggie alongside, and they make a great appetizer too – dipped in some ranch! They’re also perfect to toss over some greens for a quick nutrient-dense salad. So many options.

My favorite thing about these: how baby/toddler friendly they are! Hudson loves these and I love the ingredients for him. Iron, carbs, healthy fats, protein. All of the good stuff and I love knowing exactly what went into them.

They take minutes to make (seriously, about 10 minutes start to finish) and I always seem to have the ingredients on hand.

I hope you give these a try, and love them as much as we do! Make a batch for the week, and even freeze some to keep for later.

Print Recipe
5 from 3 votes

Salmon & Sweet Potato Cakes

Crispy on the outside, soft on the inside, these nutrient-dense crispy cakes are a delicious way to get in your wild caught seafood. Try them for lunch or an easy appetizer. Very baby friendly too!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Appetizer, dinner, lunch, Snack
Cuisine: American
Keyword: salmon cakes
Servings: 8 large cakes
Calories: 117kcal

Ingredients

  • 2 (6 oz) cans salmon drained
  • 1/2 cup cooked sweet potato (inside of about 1 medium sweet potato)
  • 1 egg whisked
  • 2 Tbsp green onion sliced thin
  • 2 tsp arrowroot or tapioca starch
  • 1/2 tsp Dijon mustard
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 Tbsp avocado oil for frying

Instructions

  • Add all of the ingredients to a mixing bowl except the avocado oil. Mix with a fork until combined.
  • Warm the avocado oil in a large skillet over medium heat. Once hot, add the cakes into the pan.
  • Scoop out equal parts of the mixture to form your cakes – 2 Tbsp for small cakes (I like this size for Hudson) or 1/4 cup for larger cakes. Flatten them into about 1/2" thick then lay in the pan. Work in batches if needed so the pan doesn't get overcrowded (this will help you get that crispy outside). Cook about 2-3 minutes per side or until golden brown and crispy.
  • Transfer the cooked salmon cakes to a paper towel lined cooling rack so they cool slightly and stay crispy. Serve warm on their own, over greens, or with ranch to dip.

Notes

Your sweet potato can be cooked any way you like.  We usually bake ours in the oven at 400º until tender, and then keep on hand in the fridge.  You can also wrap your washed sweet potato in a paper towel and cook in the microwave for a couple of minutes at a time until cooked through.  For this recipe, you’ll just scoop out the insides and use that for your cakes.

Nutrition

Calories: 117kcal | Carbohydrates: 3g | Protein: 5g | Fat: 7g
Filed   appetizers, baby, Paleo, seafood, snacks, Whole 30