Canned Salmon Cakes

5 from 15 votes

These budget-friendly Canned Salmon Cakes are crispy and golden on the outside, and tender and flaky on the inside with only a subtle salmon flavor.

Prep Time15

Cook Time35

Resting Time15

Total Time1 5

Course: Dinner

Cuisine: Ukrainian

Diet: Gluten Free

Servings: medium cakes

Calories: 70kcal

In a medium pot, combine sweet potatoes and enough cold water to cover. Cover with a lid and bring to a boil on high heat, reduce heat to low and cook for 15-20 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 flavor!) 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 cakes and place on a skillet. These are delicate, and I found large size patties do not hold their shape as well.
Cook for about 5-7 minutes or until golden brown, carefully flip with a spatula and cook for another 5-7 minutes. As a skillet gets hotter, cakes cook faster, so reduce heat a bit. Work in batches until you run out of mixture.
Serve patties hot or cold. You can use your favorite sauce for dipping, serve with a salad or on a whole grain English muffin.