I’ve had a few recipes pulled for a long time to experiment and make these crispy cakes. This was inspired by taking some ingredients from a couple of recipes. Food 52’s recipe served a chipotle mayo. One Lovely Life incorporated chipotle in her mix. This is my riff. Can you tell I like the chipotle? This came together quickly, and I froze the pre-made cakes for use at another time as well. Could be a make-ahead Thanksgiving appetizer.
Sweet Potato & Salmon Cakes
Makes 6 cakes
5 oz cooked salmon
1/2 -3/4 cup sweet potato mashed
2 tablespoons chopped shallot
1 teaspoon dijon mustard
1/2 cup panko bread crumbs, divided
1/4 teaspoon chipotle chili powder
1/4 teaspoon garlic powder
1 lime, zested and juiced – 1/2 for the mixture and 1/2 for any sauce you make
salt/pepper to taste
Quick tips: Use leftover salmon. Cook a filet at 350 degrees for 10-12 minutes until it flakes. I used a medium wrapped sweet potato and microwaved it for 7 minutes.
Preheat oven at 375 degrees if you would like to bake them. I sautéed them in olive oil for 3-5 minutes per side.
In a bowl, place salmon, sweet potato, 1/2 lime juice, zest, dijon, spices, salt/pepper and 1/4 cup panko. Toss to combine. Add egg and coat the mixture. Using a tablespoon, scoop a generous amount of the mixture, form into a patty and coat in remaining panko crumbs. Set aside as you make all the cakes. Either bake your cakes for 10-12 minutes, or saute in 1 tablespoon olive oil for 3-5 minutes per side. I made a quick lime-spiked greek yogurt dip with a sprinkle of chipotle powder. Combine chipotle powder with mayo, top with guacamole. All yummy choices to serve with your cakes.
Mixture ready to form into cakes. Cakes ready to cook or freeze.