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Fish & Seafood

Salmon and Sweet Potato Fishcakes
Salmon and Sweet Potato Fishcakes
12 oz sweet potato, sliced
3/4 lb Salmon Fillet, cooked and flaked with a fork
3 each Large whole scallion, very thinly sliced
1 teaspoon Dry mustard
1/2 each Fresh lime juice, yield per fruit, zest retained
1/2 cup Stone ground cornmeal
1/4 cup Reduced-fat mayonnaise
2 tablespoon Dijon mustard
2 teaspoon Chopped fresh rosemary
2 teaspoon Fresh lime juice
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Salmon and Sweet Potato Fishcakes

Salmon and Sweet Potato Fishcakes

Salmon and Sweet Potato Fishcakes
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:6 minutes
1. Steam sweet potato until very soft, about 20 minutes stovetop or 2 to 4 minutes in a microwave oven. (If using a microwave oven, drape a damp paper towel over the top of the sweet potatoes.) Cool sweet potatoes until easily handled by hand. Using your fingers, peel skin from the slices. In a medium bowl, coarsely mash sweet potatoes with a fork.
2. Mix in salmon, scallions, mustard, the zest and juice of 1/2 lime, plus salt and pepper to taste. Blend until well combined. Shape mixture into 8 cakes, using about one-third cup for each. Arrange fishcakes on a plate, cover and refrigerate 1 to 4 hours.
3. Spread cornmeal over a small plate. Coat a large non-stick skillet generously with cooking spray and heat until hot on medium-high heat.
Meanwhile, dredge fishcakes in cornmeal, coating them all over. Cook until golden brown, 3 to 5 minutes on each side.
4. Make the sauce by mixing together in a small bowl the mayonnaise, mustard, rosemary and lime juice. Serve the sauce with the salmon cakes. If desired, serve fishcakes in hamburger buns, preferably whole wheat, along with a lettuce leaf and a dollop of the sauce.
Guiding Stars Recipe - 2 Stars.