Sweet Potato Salmon Cakes Recipes

SALMON SWEET POTATO FISH CAKES WITH HERBS

Steps:

• Unless using leftover salmon place raw salmon fillet on top of a baking sheet lined with non-stick baking paper, season and drizzle with oil or mist with cooking spray. Bake in the centre of the oven at 375 F/ 190 C/ gas mark 5 for about 15 minutes or until fully cooked, taking care not to overcook it. Remove from the oven, flake the salmon (discard the skin if present) and set aside to cool before combining with the rest of the ingredients.
• Peel, cube and boil the sweet potatoes in salted water for about 10 minutes, until tender but not mushy (do not overcook them). Remove from the heat, drain thoroughly and mash coarsely using a fork (the mixture shouldn't be smooth). Set aside to cool.
• Combine the flaked salmon with the sweet potato, herbs and seasoning. Stir thoroughly making sure the mixture retains its coarse texture. Adjust the seasoning if needed.
• Form small balls (they should be firm), place in the breadcrumbs and press down a little to form fish cakes (do this gently so the fish cakes do not end up being too flat).
• In a large non-stick pan heat up 1 tablespoon of oil and fry the salmon fish cakes over a medium heat until lightly browned (approx. 2 minutes). Gently turn them over, add another tablespoon of oil and fry for 2 more minutes.
• Remove from the pan and serve immediately.

SALMON AND SWEET POTATO CAKES WITH AGRODOLCE RELISH AND ARUGULA

Steps:

• Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Salt the water and cook until tender, 10 to 12 minutes. Drain, then return the potatoes to the pot and mash.
• Meanwhile, put the salmon fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets, but do not cover. Bring to a boil over medium heat, then reduce heat to a simmer and poach until opaque about 8 to 10 minutes. Remove the skin and transfer the salmon to a bowl. Flake the fish with a fork and season with salt and pepper, to taste. Add the mashed sweet potatoes to the bowl along with the seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold into cakes. If its too wet, add a few more crumbs.
• Heat 2 skillets, side by side, 1 with 2 tablespoons extra-virgin olive oil (2 turns of the pan) over medium heat, the other with 1 tablespoon extra-virgin olive oil (a turn of the pan) over medium-high heat. Form the salmon mixture into 4 (4-inch) patties, coat in the remaining crumbs, and then add them to the first pan. Cook the fish cakes until light golden, about 2 to 3 minutes on each side. Add the red onions, celery, and garlic to the second pan and cook 3 to 4 minutes. Add the tomatoes, 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 arugula.
• Arrange the fish cakes on individual serving plates alongside the arugula. Top with the agrodolce relish and serve.

POTATO'N SALMON CAKES

Steps:

• Mix all the ingredients except the bread crumbs, stir well.
• Form into 6 cakes.
• Coat with crumbs.
• Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.

SWEET POTATO SALMON CAKES

Steps:

• Stir egg, melted butter, ginger, salt, turmeric, and coriander together in a small bowl.
• Flake salmon into a wide bowl. Mix in sweet potato. Stir in egg mixture. Add flour, 1 tablespoon at a time, stirring after each addition. Add 1 extra tablespoon flour if mixture is still too wet. Form into 6 patties.
• Heat oil in a large skillet over medium heat. Fry patties in the hot skillet until crispy and golden brown, about 3 minutes per side.