Salmon Sweet Potato Cakes
Serve these nutritious and tasty salmon and sweet potato cakes with your favorite sauce and a squeeze of lemon or lime.
1 large sweet potato, roasted and mashed
2 (7.5-ounce) cans salmon, drained
1 tablespoon butter
1 tablespoon vegetable oil
1/2 cup red pepper, fine dice
1/2 cup onion, fine dice
1/4 cup canned or frozen corn
1/4 cup fresh cilantro or flat-leaf parsley, finely chopped
1 teaspoon salt
1 teaspoon ground black pepper
2 cups bread crumbs
- Heat skillet on medium, melt butter, then add oil. Sauté peppers and onions until browned and softened.
- Combine sautéed vegetables, drained salmon (including highly nutritious skin and bone (when mixed in, they are undetectable), corn, cilantro or parsley, salt and pepper. Mix well.
- Put bread crumbs in a shallow dish. Form cakes in desired size, about 1/2-inch thick.
- Cook in skillet at medium heat 3 to 4 minutes each side, or until well browned.
Makes 6 to 8 cakes.
Recipe and photograph provided courtesy of Alaska Seafood Marketing Institute.