Ingredients
- 1 large sweet potato
- 1/4 c scallions, finely chopped
- 1/2 c red bell pepper, finely chopped
- 1 egg, beaten
- 1/4 c flour
- 2 tbsp fresh parsley, finely chopped
- Salt & Pepper to taste
- 2 tbsp coconut oil
These Sweet Potato & Pickle Salmon Cakes are a flavorful and nutrient-dense twist on traditional fish cakes. Made with sustainably sourced, smoked coho salmon and mashed sweet potato, they offer a balance of protein, healthy fats, and complex carbs. Fresh scallions, bell pepper, and parsley add fresh flavor, and the ginger pickles take it to the next level because pickles make everything better!
Perfectly crisp on the outside, these fish cakes are delicious on their own, served over greens, or paired with your favorite dipping sauce. Whether you’re making them for a quick dinner or prepping them for the week, these salmon cakes are a satisfying, nutritious option that comes together in no time.
Instructions:
- Place a pot of water over medium-high heat and bring to a boil.
- Peel and chop the sweet potato into cubes and simmer until fork tender. Drain and set aside.
- When the sweet potato is cool enough to handle, combine it together with the remaining ingredients in a large mixing bowl. With your hands, mash the mixture together and form into small, ½ inch thick patties.
- Heat a large skillet over medium heat and add the coconut oil. Cook patties for around 3 minutes until golden brown underneath. Flip and cook for an additional 3 minutes. Remove from heat and set aside.
- Garnish with more fresh parsley and enjoy!
