Sweet potato salmon cakes

By Abbey Sharp
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Ingredients

  • 1 tablespoon olive oil plus more for cooking
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 340 grams salmon skin and bones removed and roughly chopped
  • 1 medium sweet potato, cooked
  • 1 omega 3 egg
  • 1-1/4 cup quick cooking oats
  • 2 cups baby spinach minced
  • 2 cups panko breadcrumbs

For serving:

  • 1/2 cup plain 5% Greek Yogurt
  • 1 teaspoon Dijon
  • 2 dill pickles, finely diced
  • 1-1/2 teaspoon lemon juice
  • Salt and pepper

To serve:

  • Steamed Broccoli
  • Orzo pasta with olive oil and lemon
  • Fusilli pasta

Directions

  1. Preheat oven to 350 F.
  2. To a large skillet, heat a tablespoon of olive oil and add the onion, garlic and ginger. Saute for two to three minutes until soft then add to a food processor.
  3. Return the pan to the heat and add in the spinach. Cook until wilted, about two minutes. Set aside
  4. To the food processor, add the salmon, egg, cooked sweet potato flesh (discarding the skins), onion, garlic, ginger and oats. Pulse until the mixture comes together, then add in the spinach. Pulse just until you see it mixed through.
  5. Oil your hands and add another coating of oil to the pan.
  6. For adults: Form the mixture into fish cakes and toss in the panko.
  7. For babies: form the mixture into long finger fritters (skip the panko). Pan-fry until golden brown, and transfer to a baking sheet. Continue with the remaining cakes, then finish in the oven until cooked to an internal temperature of 145 F, about another ten minutes. Serve at room temperature or warm.

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