Just like my grandma’s ground chicken burgers, these salmon sweet potato cakes are “addictive as Spitz”. If you make the cakes small enough and I made sure I did, because they are waaaaay easier to flip this way.
Sweet potato salmon cakes are, once again, a cross of Ukrainian frugality and North American popularity. In other words, canned salmon meets sweet potato a.k.a yam. Alternatively, salty + sweet = heaven in your mouth!
While working on the recipe, I looked in the window and was pleasantly surprised to see finally starting to bloom neighbour’s cherry tree. Then I saw more leaves. Summer is just around the corner. This little thing made me so happy. Life is all about small things.
Why am I saying this? For example, if you crave salmon but can’t afford fresh wild salmon, don’t be sad – settle on the cheaper alternative in a form of a can, combine with some sweet potatoes, and enjoy a few healthy and tasty meals.
I could see the roofline of my gazebo, neighbouring houses and rain. But instead all I saw was a cherry tree. And by the way, I love rain, so I live in a happy land, for me. Life is about choices, some taking longer to make than others.
The cheapest canned wild pink salmon works magically for these sweet potato cakes. Costco is the best bet for your buck, as always (check out my healthy Costco shopping list). We prefer to buy sockeye salmon for eating straight from the can purposes because it is higher grade fish. However, sweet potatoes add such a beautiful colour and taste to these cakes, you don’t need to spend more money on salmon. And now, since we are out of our usually stocked frozen sockeye salmon, I am finding myself buying canned salmon at Costco every trip.
I just can’t justify paying $2.39/100 gr of wild salmon. Plus, this way we are motivated to eat more vegetables. Win-win.
DO NOT drain the juices. There is so much flavour in canned salmon “water” and we want it all. And do not remove bones or skin – so much nutrition! Eat it all, it is all soft and edible.
I am not against whole wheat or spelt flower, but somehow naturally I gravitate more towards using oats as a binder in patties and cakes recipes. I let mixture sit for about 15 minutes to soak up those salmon juices, and then fry small size cakes on a hot ceramic non-stick skillet in a reasonable amount of oil.
Just like this. And they didn’t create as much mess and splatters as zucchini fritters would, so no need to bake. I prefer fried in healthy avocado and coconut oil sweet potato salmon patties to baked. I just do not see the point on skimming on healthy plant based fats.
The recipe might seem long to cook but it’s not. A lot of it is idle time leaving you with plenty of leftovers. First time, we ate salmon cakes for dinner (minus 3 I nibbled on throughout the day) with a simple feta and tomato arugula salad. For kids’ lunches, Alex placed the patties inside burger buns and topped with veggies. Oh, by the way, my kids are not sweet potato fans (weird because it is so sweet!) but they liked these salmon patties. The key word here is “liked” not “loved”, but that is good enough for me for now because from my experience how to make kids eat healthy, I know we will arrive there one day. Just like we did with kale, mushrooms and a butternut squash.
- 2 lbs sweet potatoes (yams), skin on and cubed
- 2 cans salmon (wild Pink is the cheapest)
- 2 large eggs
- 1 cup quick or rolled oats
- 1 garlic clove, grated
- 1/2 cup dill (parsley or cilantro), finely chopped
- 3/4 tsp salt
- Ground black pepper, to taste
- Coconut or avocado oil, for cooking
- In a medium pot, combine sweet potatoes and enough cold water to cover. Cover with a lid and bring to a boil on high, reduce heat to low and cook for 20 minutes or until fork tender. Drain potatoes and transfer to a large mixing bowl.
- Mash sweet potatoes with a masher (I do not like the fine texture that food processor yields but you could use it). Add salmon including the juices (all that flavour!) and mash a bit more. Add eggs, oats, garlic, dill, salt, pepper and stir with spatula until combined. Let mixture sit for 15 minutes to let oats soak up and act as a binder.
- Preheat large ceramic non-stick skillet on medium heat and add a tablespoon of oil to coat. It is important that skillet and oil are hot. Using under 1/4 cup mixture, form small salmon sweet potato cakes and place on a skillet. These are delicate, and I found large size patties do not hold as well. Cook for about 5-7 minutes (or until golden brown), carefully flip with a flat spatula and cook for another 5-7 minutes. Play it by ear until a nice crust forms, and as a skillet gets hotter, cakes cook faster, usually by the end of batch #2. Work in batches.
- Serve hot or cold, both states are extremely tasty!!! You can use your favourite sauce for dipping, serve with a salad or on a whole grain English muffin.