Sweet Potato Salmon Cakes

This recipe ticks all the boxes for me:

Whole food:

Uses whole food, that hasn’t been highly processed

Rich in Omega-3 and low in Omega-6:

Wild salmon is one of the best sources of omega-3 (DHA and EPA) and has an excellent ratio of omega-3 to omega-6 (1:0.15) compared to farmed which is (1:0.75). Wild salmon also doesn’t have the antibiotics and other toxins used in farmed salmon. And for some reason I find wild salmon is much easier to find tinned rather than fresh.

Makes use of fresh produce from my backyard

Makes use of fresh eggs and herbs from my backyard

My toddler loves it

My 18 month old toddler loved it – it’s the first time I’ve been able to get him to eat salmon and he was literally shovelling it down.

Ingredients
  • 400 g wild salmon (tinned)
  • 200 g sweet potato
  • 2 eggs
  • Zest of 1 lemon
  • 2 tbs coconut flour
  • 1 tbs coriander
  • 1 tbs dill
  • Pinch sea salt
  • Pinch ground black pepper
  • 2 tbs coconut oil
  • Lettuce leaves to serve
  • 1 lemon cut into wedges
Method:

1. Cook the sweet potato in boiling water until soft. Drain and mash.

2. Add the salmon, sweet potato mash, eggs, lemon zest, coconut flour, herbs, salt and pepper to a bowl and mix well.

3. Form the mixture into flat palm sized patties.

4. Fry each of the cakes in a little oil for 1-2 minutes on each side until golden.

5. Season with salt and lemon.

6. Serve with lettuce leaves, aioli and extra lemon.

Printer-Friendly Recipe Card:

Sweet Potato Salmon Cakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 400 g wild salmon tinned
  • 200 g sweet potato
  • 2 eggs
  • Zest of 1 lemon
  • 2 tbs coconut flour
  • 1 tbs coriander
  • 1 tbs dill
  • Pinch sea salt
  • Pinch ground black pepper
  • 2 tbs coconut oil
  • Lettuce leaves to serve
  • 1 lemon cut into wedges

Instructions

  1. Cook the sweet potato in boiling water until soft. Drain and mash.
  2. Add the salmon, sweet potato mash, eggs, lemon zest, coconut flour, herbs, salt and pepper to a bowl and mix well.

  3. Form the mixture into flat palm sized patties.

  4. Fry each of the cakes in a little oil for 1-2 minutes on each side until golden.

  5. Season with salt and lemon.
  6. Serve with lettuce leaves, aioli and extra lemon.

>