There’s now not a complete lot I wanna say nowadays instead of the truth that I’ve got any other simple 15 minute recipe that you simply’re going to absolutely LOVE. It’s the primary recipe that were given my husband Tony to in fact enjoy canned salmon. Can you imagine it? He LOVES them and now after I need a fast and simple dinner, I at all times whip these up. Best section is that the recipe works properly with canned tuna, too!
I love cooking with salmon as it’s a really perfect supply of protein and wholesome fats, plus this recipe makes it easy to make use of canned wild salmon, keeping it affordable yet nonetheless nourishing. These 15 minute sweet potato salmon cakes made with lower than 10 components and easiest for quick lunches, a fun appetizer or dinner!
Before we get into all of the main points, I wanted to share a brand new carrier that I’m testing called Sitka Salmon Shares, which delivers premium, sustainable, WILD Alaskan seafood from fisherman at once to participants doorsteps. They don’t do canned salmon, but since we’re speaking about wild salmon, I figured they’d be worth bringing up here. You can join a per 30 days field of seafood delivery risk-free. Use the code ‘AmbitiousKitchen19’ for $25 off your acquire! They have quite a lot of fish they send each and every month and it’s an effective way to support fisherman, devour sustainably and get more fit seafood to your vitamin.
What’s in those healthy salmon cakes?
These sweet potato salmon cakes are super simple and made with simply 4 major components (plus scrumptious spices). The core elements are:
- uncooked, peeled sweet potato
- canned wild salmon (I want this brand)
- panko bread crumbs (or sub gluten unfastened bread crumbs)
I additionally added cumin, garlic, and a kick of heat from cayenne to provide those salmon cakes savory taste that compliments the wonder from the sweet potato.
How to make salmon cakes:
These healthy salmon cakes take simply 15 minutes. Just throw the whole lot to your food processor, shape into cakes, then pan-fry till nicely carried out.
- Add sweet potato cubes to the bowl of your meals processor and pulse until your sweet potato is well-grated
- Add canned drained wild salmon, bread crumbs, and spices, and procedure until well-combined.
- Form sweet potato salmon aggregate into 4 cakes via hand.
- Cook both sides on a skillet till golden brown, and serve!
What to serve with salmon cakes:
I love serving those sweet potato salmon cakes with my Cashew Crunch Shredded Brussels Sprouts Salad, after which drizzling it with this flavorful Jalapeño Green Tahini Sauce or my avocado lime sauce. It provides a scrumptious freshness to the salmon cakes. Here are other recipes to serve them with:
Best Healthy Coleslaw Ever (no mayo!)
Chopped Thai Chickpea Salad with Curry Peanut Dressing
Vegan Curried Broccoli Chickpea Salad
How long will salmon cakes final within the refrigerator?
These healthy salmon cakes will last for approximately 3-Four days in an airtight container within the refrigerator. To reheat, place them within the microwave or warm them in the oven.
To freeze those salmon cakes: for later, form the cakes and position them within the freezer on a baking sheet until firm. Then, transfer every salmon cake to a resealable freezer bag and position in freezer for up to 1 month. To prepare dinner them as soon as able, defrost within the fridge overnight and cook them on the skillet the next day to come as directed.
See Monique make the sweet potato salmon cakes:
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I do know you’re going to like sweet potato salmon cakes, please let me know if you make them by means of leaving a comment and rating the recipe below. I’d love to listen to from you and it is helping inspire others to make the recipe too! xo.
15-Minute Sweet Potato Salmon Cakes
Prep Time 9 minutes
Cook Time 6 mins
Total Time 15 minutes
Healthy sweet potato salmon cakes that take simply 15 minutes to make! They're flavorful, crispy on the outdoor, and perfectly wet because of the sweet potato. Serve with your favorite salad, veggies, and grains!
- For the salmon cakes:
- 1 medium sweet potato, peeled and cubed
- 1 (6 ounce) can wild salmon, tired
- 1 large egg
- ⅓ cup panko breadcrumbs (or use gluten loose breadcrumbs)
- 3/4 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Freshly ground salt and pepper
- Coconut oil or olive oil, for cooking
- Optional slaw for serving with the cakes:
- 1/2 cup shredded carrots
- 1/2 cup shredded purple cabbage
- 1/4 cup chopped cilantro
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon pure maple syrup
- Freshly floor salt and pepper
Place sweet potato cubes into the bowl of a meals processor with the blade connected. Pulse in short durations until the sweet potatoes look very grated.
Next upload in tired wild salmon, egg, panko, cumin, garlic powder and cayenne into the bowl of the meals processor with the sweet potato. Generously season with salt and pepper. Pulse once more until the entire ingredients are mixed.
Unplug the meals processor and take away the blade. Use your hands to form 4 even patties about ½ inch thick. You’ll want to compact them with your arms in order that they stick together well. Place on a plate.
Add coconut oil or olive oil to a nonstick skillet or griddle and place over medium warmth. Add every patty to the skillet and prepare dinner about 2-4 mins, until golden brown beneath, then in moderation flip patty and cook dinner any other 2-Four minutes. Remove from warmth and transfer to buns, lettuce wraps, or on most sensible of a salad.
To make the not obligatory slaw: In a medium bowl mix carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate till you are ready to serve. Once in a position to serve, most sensible cakes with slaw or just serve on the aspect!
If you'll be able to't find canned wild salmon, be happy to make use of drained canned tuna as a substitute. Personally I really like the salmon version more even though!
Servings: 4 salmon cakes
Serving dimension: 1 salmon cake with sauce
Saturated fat: 4.1g
Recipe by way of: Monique Volz // Ambitious Kitchen | Photography via Eat Love Eats
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