Healthy sweet potato salmon cakes that take just 15 minutes to make! They’re flavorful, crispy on the outside, and perfectly moist thanks to the sweet potato. Serve with your favorite salad, veggies, and grains!
There’s not a whole lot I wanna say today other than the fact that I’ve got another easy 15 minute recipe that you’re going to absolutely LOVE. It’s the first recipe that got my husband Tony to actually enjoy canned salmon. Can you believe it? He LOVES them and now when I want a quick and easy dinner, I always whip these up. Best part is that the recipe works well with canned tuna, too!
I love cooking with salmon because it’s a great source of protein and healthy fats, plus this recipe makes it easy to use canned wild salmon, keeping it inexpensive yet still nourishing. These 15 minute sweet potato salmon cakes made with less than 10 ingredients and perfect for quick lunches, a fun appetizer or dinner!
Before we get into all the details, I wanted to share a new service that I’m trying out called Sitka Salmon Shares, which delivers premium, sustainable, WILD Alaskan seafood from fisherman directly to members doorsteps. They don’t do canned salmon, but since we’re talking about wild salmon, I figured they’d be worth mentioning here. You can sign up for a monthly box of seafood delivery risk-free. Use the code ‘AmbitiousKitchen19’ for $25 off your purchase! They have various fish they send every month and it’s a great way to support fisherman, eat sustainably and get more healthy seafood in your diet.
What’s in these healthy salmon cakes?
These sweet potato salmon cakes are super easy and made with just four main ingredients (plus delicious spices). The core ingredients are:
- uncooked, peeled sweet potato
- canned wild salmon (I prefer this brand)
- panko bread crumbs (or sub gluten free bread crumbs)
I also added cumin, garlic, and a kick of heat from cayenne to give these salmon cakes savory flavor that compliments the sweetness from the sweet potato.
How to make salmon cakes:
These healthy salmon cakes take just 15 minutes. Just throw everything in your food processor, form into cakes, then pan-fry until well done.
1. Add sweet potato cubes to the bowl of your food processor and pulse until your sweet potato is well-grated
2. Add canned drained wild salmon, bread crumbs, and spices, and process until well-combined.
3. Form sweet potato salmon mixture into 4 cakes by hand.
4. Cook both sides on a skillet until golden brown, and serve!
What to serve with salmon cakes:
I love serving these sweet potato salmon cakes with my Cashew Crunch Shredded Brussels Sprouts Salad, and then drizzling it with this flavorful Jalapeño Green Tahini Sauce or my avocado lime sauce. It adds a delicious freshness to the salmon cakes. Here are other recipes to serve them with:
How long will salmon cakes last in the refrigerator?
These healthy salmon cakes will last for about 3-4 days in an airtight container in the refrigerator. To reheat, place them in the microwave or warm them in the oven.
To freeze these salmon cakes: for later, form the cakes and place them in the freezer on a baking sheet until firm. Then, transfer each salmon cake to a resealable freezer bag and place in freezer for up to 1 month. To cook them once ready, defrost in the refrigerator overnight and cook them on the skillet the next day as directed.
See Monique make the sweet potato salmon cakes:
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I know you’re going to love sweet potato salmon cakes, please let me know if you make them by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! xo.
- Serves: 4 salmon cakes
- Serving size: 1 salmon cake with sauce
- Calories: 196
- Fat: 9.6
- Saturated fat: 4.1
- Carbohydrates: 14.6
- Sugar: 2.0
- Fiber: 2.2
- Protein: 13.9
- For the salmon cakes:
- 1 medium sweet potato, peeled and cubed
- 1 (6 ounce) can wild salmon, drained
- 1 large egg
- ⅓ cup panko breadcrumbs (or use gluten free breadcrumbs)
- 3/4 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Freshly ground salt and pepper
- Coconut oil or olive oil, for cooking
- Optional slaw for serving with the cakes:
- 1/2 cup shredded carrots
- 1/2 cup shredded red cabbage
- 1/4 cup chopped cilantro
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon pure maple syrup
- Freshly ground salt and pepper
- Place sweet potato cubes into the bowl of a food processor with the blade attached. Pulse in short intervals until the sweet potatoes look very grated.
- Next add in drained wild salmon, egg, panko, cumin, garlic powder and cayenne into the bowl of the food processor with the sweet potato. Generously season with salt and pepper. Pulse again until all of the ingredients are combined.
- Unplug the food processor and remove the blade. Use your hands to form four even patties about ½ inch thick. You’ll need to compact them with your hands so they stick together well. Place on a plate.
- Add coconut oil or olive oil to a nonstick skillet or griddle and place over medium heat. Add each patty to the skillet and cook about 2-4 minutes, until golden brown underneath, then carefully flip patty and cook another 2-4 minutes. Remove from heat and transfer to buns, lettuce wraps, or on top of a salad.
- To make the optional slaw: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve. Once ready to serve, top cakes with slaw or just serve on the side!
Pin these sweet potato salmon cakes: