Salmon Sweet Potato Cakes

We learned this recipe from my fiancée’s sister.  She adapted it from here.  We have further adapted the recipe & here it is:

14.5 oz canned wild salmon (we use the Trader Joe brand)
2-3 large sweet potatoes
1/2 cup ground oats
1/4 tsp salt & pepper
1 small onion
3 Tbsp ground flax
3 eggs

3 Tbsp oil for frying (coconut, olive, or canola oil is what we usually use)

Wash, peel, & chunk the sweet potatoes.  Boil them for 15 min or until tender (can be done the day before).  ‘Clean’ the fish – we debone and de-skin the type that we purchase.  In a large bowl, place the potatoes, fish, and other ingredients.  Mix together.  Form patties.  Heat pan with oil & sear cakes ~ 3 min on each side (cook first side twice).


We sometimes do not grind the oats or flax.  We often add chia seeds.  We sometimes use red onion, white onion, yellow onion, leeks, or scallions (I really like the scallions, it depends on what’s in the fridge).  All create a joyful experience. We could use some carrots instead of some of the sweet potatoes. Using more or less sweet potato changes the texture.  More = mushier & there are more servings.  I find that when one is cooking the cakes, the pan wants to be hot enough to sear, but not hot enough to burn.  Also, I end up using more oil than I expect to keep things from sticking.  We usually cook these in our cast iron skillet.


All in all, this is a super easy recipe.  The cakes will keep covered in the fridge for a few days.  They usually do not last long around here.  So, I’m not sure how long they would stay fresh.


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