Just like my grandma’s ground chicken burgers, these canned salmon 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. These salmon patties with canned salmon are once again a cross of Ukrainian frugality and North American popularity.
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. The cheapest canned wild pink salmon works magically for these healthy salmon cakes. Costco is the best bet for your buck, as always (check out my healthy Costco shopping list). The recipe might seem long to cook but it’s not. A lot of it is idle time leaving you with plenty of leftovers.
How to Make Canned Salmon Cakes
- 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.
Canned Salmon Cakes
Canned Salmon Cakes Recipe with a short list of ingredients like affordable canned salmon, oatmeal instead of flour and cooked sweet potatoes. Healthy delicious salmon patties without breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 medium cakes 1x
Ingredients
- 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
Instructions
- 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.
Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
Did you make this recipe? Please give it a star rating in the comments.
Delicious! i cut the amount of salt but otherwise followed the recipe exactly. Thanks Olena.
★★★★★
You are very welcome, Natalie!
I am amazed by these. I’ve always wanted to find a salmon cake made with canned salmon that I liked and these are it! The fish taste is mild and the sweet potatoes just blended in and where not an overpowering flavor. We had them with lo fat mayo mixed with lemon, garlic powder, salt and pepper. Another great recipe! Thanks
★★★★★
Simple canned salmon cakes to make and very delicious. I’ve made it a few times and it’s one my family really enjoys.
★★★★★
I’m grateful for recipe. One problem. I don’t see the size of can of salmon. Maybe I am
blind. Thank you for help with the size of the cans.
They are all pretty standard around 7 oz, give or take. 🙂
This recipe is wonderful. I kept the liquid from the can aside instead of adding it all in and only added about one tablespoon of it to the mix and I think it made for the perfect consistency. I really like the addition of the oats. These babies are filling and satisfying with a side salad.Thanks for sharing!
I’ve just found your wonderful blog and I’m very excited to try these!
I’m planning on freezing the leftovers, how do you recommend reheating them?
Hi Wendy. First of all, I am glad you found me. 🙂 Secondly, reheat these whatever way you like – oven at 375 or microwave. Enjoy and PLEASE don’t be shy to leave a comment and add the star rating whatever recipes you try.:)
From your experience, what are the amounts of servings in this dish?
I would say about 24 cakes, smaller size. So more like 8 servings. Makes a bunch of leftovers.
Hey You, Thanks! I am feeling a bit better today, thanks to my homeopathic “Bone-Knitting” and in this case, since the infection was SO bad, traditional antibiotics, which I really do reserve for emergencies.
The recipe was WONDERFUL! And yup, I am shouting a bit, because it’s that good! And my husband who thinks cooking a rubber like fried egg is his specialty (well, he has me in that one, mine don’t bounce!) cooked the salmon sweet potatoe cakes just fine. I helped him flip the first three, then he was off and running! But reminded me he is not looking to take my place when I feel better. They were so tasty, and nice and soft on the inside for me and my sore mouth too, plus we lots of leftovers, thank goodness!
🙂 Your comment made me smile. Good! Relax and have a great weekend! 🙂
Oops, no ‘e’ in potato! And I know that! My brain does not connect with my fingertips. Definitely not. No.
And Have a Wonderful Mothers Day Olena! You’ve earned a great pampering.
Happy Mother’s Day, Laurel!!!
Wow! Olena, miss week and look! I really missed out on this gem! And it is on my radar for tonight ! Not only because the combination looks delicious, but because also I’ve been MIA (had severe and unpleasant dental work, and am still under the weather. I think (hopefully not just wishful thinking) my husband can actually make them, I can chew them, and they require hardly any ingredients which I have, if frozen organic unseasoned sweet potatoes can work. I was not planning on this emergency and it happened just before my regular planned shopping day. Any case, even if I have to step in a little I can’t wait to try!
But the fresh herbs! I do have some dill in one of those tubes from the refrigerator section?
Yes, that will work.
Awe, Laurel, I am sending you a million tooth fairy hugs and well wishes! Teeth can hurt badly, I feel for you! Get better!
I am sure thawed potatoes will work, you are mushing them anyways. Your husband might need help at first to show him how to form and carefully flip the patties. I know Alex would need some guidance.
OMG these are sooo good! Made them yesterday accompanied with a simple salad, so effortless and delicious! Thank you, Olena <3
Welcome! Xoxo
I don’t know if it’s just me, but the recipe isn’t showing. All I see is a bit of code.
Fixed. Should work now.:)