Sweet Potato Salmon Cakes

Nutrient-dense sweet potato and salmon, two of nature’s greatest superfoods, combine with zesty onion and tangy fresh dill to create a tasty and healthy lunch or dinner entrée.

Recipe courtesy gosouthfresh.com

 

Sweet Potato Salmon Cakes
Sweet Potato Salmon Cakes
Servings
6servings
Servings
6servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In microwave, cook sweet potato on high until tender, about 8 minutes. Let cool.
  2. In bowl, combine salmon, celery, green onion, pickle, dill and egg, just until combined.
  3. Peel skin from sweet potato. Place in bowl and mash with fork. Gently, stir into salmon mixture with breadcrumbs. Shape into 12 patties (about 1/2-inch/1.5cm thick).
  4. In a large skillet, heat 1 tbsp (15 ml) of the oil over medium high heat. Cook salmon cakes in two batches, until golden, about 4 minutes on each side. Serve warm, cold or at room temperature.
  5. Serve with Yogurt Dip: In bowl, combine 1/2 cup (125 ml) low fat yogurt with 1/2 cup (125 ml) grated cucumber 1 tsp (5 ml) mint, 1 tsp (5 ml) lemon zest and 1 tsp (5 ml) finely chopped dill.
Recipe Notes

Per serving: about 270 calories, 27 g protein, 15 g fat (3 g saturated fat), 7 g carbohydrate, 3 g fibre, 90 mg cholesterol, 135 mg sodium. %RDI: 30% calcium, 10% iron, 70% vitamin A, 8% vitamin C.