May 4, 2017

by Olena

Canned Salmon Cakes

oatssalmonsweet potato

May 4, 2017

by Olena

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★★★★★

5 from 4 reviews

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

Print Recipe

★★★★★

5 from 4 reviews

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.

Author: ifoodreal.com
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 24 medium cakes 1x

Scale

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.

oatssalmonsweet potato

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

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