Salmon and Sweet Potato Cakes
Prepare salmon and sweet potato cakes using fresh salmon, sweet potatoes, and herbs, pan-fried to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Salmon (skinless, boneless, and chopped) | 500 | Grams |
| Sweet Potato (medium-sized, peeled and grated) | 2 | Count |
| Egg (large) | 2 | Count |
| Bread Crumbs (plain) | 100 | Grams |
| Green Onion (finely chopped) | 3 | Count |
| Parsley (fresh, finely chopped) | 1 | Bunch |
| Lemon (zested and juiced) | 1 | Count |
| Garlic (minced) | 2 | Clove |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Olive Oil (for frying) | 3 | Tbsp |
Instructions
- In a large bowl, combine the chopped salmon, grated sweet potatoes, eggs, bread crumbs, green onions, parsley, lemon zest, lemon juice, minced garlic, salt, and black pepper.
- Mix the ingredients thoroughly until well combined.
- Shape the mixture into 10 equal-sized patties.
- Heat olive oil in a large skillet over medium heat.
- Place the patties in the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through.
- Remove the patties from the skillet and drain on paper towels.
- Serve the salmon and sweet potato cakes warm, garnished with additional parsley if desired.
Prep
- Thaw salmon if frozen.
Kitchen equipment
ZesterLarge Skillet