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!
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