The other night I really wanted fish for dinner but I hadn’t defrosted/bought any. I had a few cans of salmon in the pantry which are usually reserved for making salmon salad sandwiches to put in my son’s school lunches. I decided I was going to get creative and turn a can of salmon into a delicious, super healthy and easy entrée.
The reason I decided to use sweet potato in this recipe (as opposed to mayonnaise) is because I wanted something to help ‘bind’ the salmon mixture together to form a patty, but didn’t want to add a lot of fat and calories. Instead I wanted to add nutrients. I only had a sweet potato on hand. Regular potato or even yam would also work in this recipe.
These salmon cakes could be served with a nice aioli (basically a flavoured mayonnaise), but since I had the ingredients on hand, I went with a delicious corn and mango salsa and served the salmon cakes on a bed of seasoned greens and cucumber.
This dish can be served as a light entrée for lunch/dinner or as a wonderful appetizer. Simple. Healthy. Delicious.
INGREDIENTS (makes 4 large cakes or 6 small ones)
- 1 can salmon
- 1/4 cup mashed/pureed sweet potato/potato/yam
- 1 egg
- 1/2 tsp lemon zest + a squeeze of lemon juice (around 1/4 tsp)
- 1/4 cup green onion – sliced
- 1/4 cup parsley – chopped (or fresh dill would be a nice option)
- 1 Tbsp shallot – small dice (red onion would also work)
- 1/4 cup celery – small dice
- 1/4 tsp salt
- 1/8 tsp pepper
- oil for frying
- flour for coating salmon cakes
CORN AND MANGO SALSA
- 1/4 cup corn
- 1/3 cup mango chunks – (I used frozen and cut into small bite sized pieces)
- 1/4 cup red bell pepper – small dice
- 1 Tbsp red onion – small dice
- 1/4 cup fresh cilantro – chopped
- 1 tsp lime juice – possibly more, to taste
- 1 tsp olive oil
- salt and pepper to taste
- Make salsa by mixing all of the above ingredients together. Adjust seasoning as desired. Put aside.
- Peel potato/yam. Cut into large pieces and add to a pot of cold, salted water.
- Bring water to a boil and turn down to a simmer. Cook potato/yam until you can easily pierce through it with no resistance (around 15 minutes).
- Drain the potato and mash until smooth. NOTE: I added 1 teaspoon of butter, a Tablespoon of milk and a dash of salt and mashed until smooth but you don’t necessarily need to add those ingredients.
- Open the can of salmon and drain out any excess liquid (ensure you drain it well as too much moisture will result in loose salmon cakes that easily fall apart when frying).
- Mix all ingredients together and check the seasoning. Adjust as necessary.
- Form the mixture into patties/cakes. You can make a few large ones or around 6 small ones. (They should be round and about 3/4 inch to 1 inch thick. Like little hockey pucks). (:
- Dip/dust both sides of each salmon cake with flour just before adding them to the pan. NOTE: This isn’t mandatory but helps hold them together and gives a nice ‘crust’ on the outside.
- Add vegetable oil to pan (around 1/4 cup) and allow it to get hot. NOTE: The cakes should sizzle when you add them to the pan. If the pan isn’t hot enough, the salmon cakes will stick to the bottom.
- Add salmon cakes to the hot pan. Do this slowly and carefully to avoid getting any splattered oil on you.
- Cook until golden brown on one side and then flip and cook the other side until browned. Around 3 – 4 minutes per side.
- Season with a little more salt immediately after the cakes come out of the oil and serve on a bed of seasoned greens/spinach/kale and cucumber slices. Top with salsa or serve with a side of aioli.