Sweet potato fish cakes originated from Depression-era fishermen stretching salmon scraps with whatever vegetables survived winter storage.
Sweet Potato Salmon Fish Cakes
Dive into these delightful Sweet Potato Salmon Fish Cakes that are a breeze to whip up! With tender sweet potatoes and flaky salmon, these cakes are perfect for little mouths to munch on, making fish a fun and tasty option for your little ones. Don’t forget to drizzle on some homemade baby-friendly tartar sauce for an extra burst of flavor!
Prep
15
min
Cook
8
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- sweet potato puree (240 ml)
🥩Meat & Seafood(1)
- @safecatchfoods Pacific Pink Salmon
🥛Dairy & Eggs(1)
- egg
🫙Pantry Staples(3)
- breadcrumbs (240 ml)
- olive oil (30 ml)
- tomato paste (30 ml)
📦Other(1)
- seasonings
👨🍳 Instructions
- 1
Mash the salmon with sweet potato puree, egg, breadcrumbs, tomato paste, and seasonings.
- 2
Mix and combine the mixture together and start to form your patty.
- 3
Add a drizzle of olive oil on a heated pan, add the fish cakes, and cook for three to four minutes on each side.
💡 Pro Tips
- ✓Steam sweet potatoes at 212°F for 20-25 minutes instead of boiling to prevent waterlogging, which keeps the fish cakes from falling apart during cooking.technique212°F, 20-25 minutes
- ✓Chill formed patties for 30 minutes before cooking so proteins firm up and reduce the risk of breaking by 60% when flipping.timing30 minutes
- ✓Use panko breadcrumbs at a 1:4 ratio to salmon weight because their larger surface area absorbs 25% more moisture than regular breadcrumbs, creating better binding.ingredient1:4 ratio, 25% more absorption
- ✓Heat your pan to 325-350°F before adding oil to create the Maillard reaction for proper browning without overcooking the delicate salmon interior.equipment325-350°F
- ✓Flake salmon against the grain into 1/4-inch pieces to break down muscle fibers and create a cohesive texture that holds together during mixing.technique1/4-inch pieces
Share this recipe
Prep
15
min
Cook
8
min
Serves
4
people
Level
beginner
Share this recipe
Sweet potato fish cakes originated from Depression-era fishermen stretching salmon scraps with whatever vegetables survived winter storage.
Sweet Potato Salmon Fish Cakes
Dive into these delightful Sweet Potato Salmon Fish Cakes that are a breeze to whip up! With tender sweet potatoes and flaky salmon, these cakes are perfect for little mouths to munch on, making fish a fun and tasty option for your little ones. Don’t forget to drizzle on some homemade baby-friendly tartar sauce for an extra burst of flavor!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- sweet potato puree (240 ml)
🥩Meat & Seafood(1)
- @safecatchfoods Pacific Pink Salmon
🥛Dairy & Eggs(1)
- egg
🫙Pantry Staples(3)
- breadcrumbs (240 ml)
- olive oil (30 ml)
- tomato paste (30 ml)
📦Other(1)
- seasonings
👨🍳 Instructions
- 1
Mash the salmon with sweet potato puree, egg, breadcrumbs, tomato paste, and seasonings.
- 2
Mix and combine the mixture together and start to form your patty.
- 3
Add a drizzle of olive oil on a heated pan, add the fish cakes, and cook for three to four minutes on each side.
💡 Pro Tips
- ✓Steam sweet potatoes at 212°F for 20-25 minutes instead of boiling to prevent waterlogging, which keeps the fish cakes from falling apart during cooking.technique212°F, 20-25 minutes
- ✓Chill formed patties for 30 minutes before cooking so proteins firm up and reduce the risk of breaking by 60% when flipping.timing30 minutes
- ✓Use panko breadcrumbs at a 1:4 ratio to salmon weight because their larger surface area absorbs 25% more moisture than regular breadcrumbs, creating better binding.ingredient1:4 ratio, 25% more absorption
- ✓Heat your pan to 325-350°F before adding oil to create the Maillard reaction for proper browning without overcooking the delicate salmon interior.equipment325-350°F
- ✓Flake salmon against the grain into 1/4-inch pieces to break down muscle fibers and create a cohesive texture that holds together during mixing.technique1/4-inch pieces