Sweet Potato Salmon Cakes with Chipotle Mayo

By • May 18, 2011 • 50 Comments

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Author Notes: I guess the first thing I should say is that this recipe is off my blog which I started as a result of my husband getting laid off. I call it Cheap Beets, a mostly vegetarian guide to eating well in the recession, and not completely vegetarian, as I have a major crush on anchovies. Well, fish of any sort, really. These fish cakes were a go-to recipe during the layoff. I'm a big believer in the well-stocked pantry, and this recipe is one of my favorites. The entire recipe costs about $3, with the canned salmon being the most expensive part. CheapBeets

Food52 Review: I’d never before opened a can of salmon. As the top popped, I looked skeptically at the 5 ounces of light pink fish, questioning its satisfaction quotient. Enter CheapBeets’ method for combining sweet potatoes and breadcrumbs with the salmon and eggs and scallions: her recipe yields four, honkin’ big, flavorful cakes! I made half the recipe with fresh bread crumbs and half with boxed ones as the recipe doesn’t specify. Tasters were split on which was better, so use what you have on hand. I cut the sauce’s mayo with Greek yogurt for a bit of tang and sprinkled the cakes with good salt.cheese1227

Makes about 6 very filling cakes

Sweet Potato Salmon Cakes

  • 5 ounces canned salmon
  • 1 Sweet potato, peeled and cubed
  • 3/4 cup bread crumbs
  • 2 eggs
  • 2 tablespoons mayonnaise
  • 2 green onions, chopped
  • Juice of half a lemon

Chipotle Mayo

  • 4 tablespoons mayonnaise
  • 1 chipotle pepper and its adobo sauce, minced
  • 2 cloves garlic, minced
  • Squeeze of lemon juice
  1. In a 2-quart saucepan, boil the sweet potato in 2 cups water until tender.
  2. Drain potato. After it cools, place the cubes in a medium-size bowl and mash well.
  3. To this, add the rest of the ingredients and mix until well-combined. I find that using my hands is the best way to get this done.
  4. Heat a thin coat of oil in 10-inch nonstick skillet. Using 1/4 cup of fish mixture per patty, form patties and fry in skillet over medium flame, approximately 5 minutes per side, until golden on both sides. Add more oil to skillet if necessary.
  5. While the patties are frying, make the chipotle mayo by combining all ingredients in a bowl.
Jump to Comments (50)

Tags: salmon

Comments (50) Questions (2)

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19 days ago K N

I grew up hating salmon cakes...if only this recipe existed then! These are yummy! The sweet potato and chipotle piqued my interest and I'm so glad I tried them. I was happy to read that folks have had good luck freezing and reheating the patties and microwaving the sweet potato. I contemplated making sriracha mayo and I'm glad to see other folks thought it was a win. Nice to have options because I'll definitely be making these again. :)

Stringio

about 1 month ago Stacy Knight

These are amazing!!!! I used Greek yogurt instead of mayo, whole wheat flour instead of bread crumbs and I added some cayenne pepper. Delish!!!!!! I just microwaved my potato, then took peeling off and mashed it for a super quick preparation.

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6 months ago Lisanne

These are fantastic! I used a 1lb sweet potato and about 12 oz fresh salmon (all the end bits too thin to grill). 1 1/2 cups panko and 3 large eggs. My family loved it so much hubby and son were fighting over the leftovers for tomorrow's lunch! Thanks for a great recipe. I'll try it as written next time! ;)

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7 months ago LeeLeeBee

I was sort of skeptical about this recipe at first, but it was delicious! I microwaved the sweet potato (peeled and cut into about 1.5" chunks) with a bit of water for 10 minutes instead of boiling it. I would also recommend adding salt and pepper both to the cake mix and to the sauce.

Food52

7 months ago clumsychef

These were delicious - thank you!

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over 1 year ago JadeTree

Blockbuster at the dinner table! All ages loved it, even if the chipotle mayo was too much or little ones. More for the grown ones, happily. We have several times a month to raves every time. Also, this is great when company stops by and the planned meal is too pitiful to offer an outsider ;)

An_weddingcrashers3

over 1 year ago katstreet

Definite winner in this household. We roasted the sweet potatoes (skins on, 20min @ 380?F) and used leftover salmon. Also, was a bit too lazy to make the Chipotle mayo, so went for Sriracha mayo instead. Such a great cheap eat!

Stringio

over 1 year ago Shirley Ortiz

Loved this! Used Panko bread crumbs and Wasabi mayo . Very easy to make.

Stringio

over 1 year ago vivbest

Delicious! We didn't have mayo on hands, so I just used whole milk yogurt instead. We used lime instead of the lemon (also because that's what we had on hand.) I'm inspired to make other kinds of patties now, and look forward to experimenting with some of the variations mentioned below! =) Thanks!

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over 1 year ago Rita Goeckeritz

This is a great recipe! We had left over grilled wild salmon which I used instead of the canned. We loved the sweet potato as the bulk of the filler. I cooked it in the microwave will I pulled the other ingredients together. The meal was ready in less than 30 minutes - can't beat that. We will certainly be making this again.

Hilary_sp1

over 1 year ago Hilarybee

I loved this recipe- a great staple, very adaptable. I added sesame seeds, swapped lime juice for lemon juice and sriracha sauce for the chipotle adobe. Served it with mango avocado salsa and stir fried vegetables.

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over 1 year ago Olijfjeb

Hi Hilarybee! I was just wondering if you have a special kind of recipe for your salsa, cause it sounds like it's a great addition to this dish, and I'd love to try it... !

Hilary_sp1

over 1 year ago Hilarybee

I really don't! I just diced a mango, an avocado, added a bit of red onion, a diced jalepeno and topped it with lime juice, salt and pepper.

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over 1 year ago lucky3cook

Oh man was this good. I was distracted, and accidentally added chipotle pepper to the salmon cakes itself, but it was a happy mistake. The chipotle mayo sauce was great.

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over 1 year ago mikha

YUM! I was skeptical about the canned salmon, but these were delicious! I swapped minced sweet onion for the green onion and added minced red pepper and fresh basil too. Definitely a keeper!

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over 1 year ago katetheoptimist

We made these last night and they were spectacular! We had to adjust the cooking time by half with my electric stove...perhaps medium heat was too high? We used a meat thermometer to gauge doneness.

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over 1 year ago Kitchenyogi

Great recipe. Great source for canned salmon: www.vitalchoice.com - you won't believe the difference - check out their site.

Stringio

over 1 year ago tastysweet

Kitchenyogi> went to that site, which looks great, but which canned salmon did you use?

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over 1 year ago Kitchenyogi

I get the skinless, boneless no salt added.

Stringio

over 1 year ago tastysweet

Oops: which size can?

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over 1 year ago Kitchenyogi

I get the 6 oz size (I think skinless boneless only comes in that size whereas some of the others also come in 3.75) - that recipe calls for 5 oz so you're good with the larger can :-)

Stringio

over 1 year ago tastysweet

Much thanks.

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over 1 year ago frog

Boiling sweet potatoes is easy and fast, bust roasting (baking) them brings out so much more flavor and sweetness. I would think that would be a plus in your recipe.

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over 1 year ago jaccord

You can probably buy the chipotle peppers in sauce online.

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over 1 year ago Mas Jen

I live in Europe and can't get the Chipotle sauce. What do you think about substituting Asian sweet chili sauce for mixing into the mayo, etc.?

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9 months ago beejay45

That sound great! Necessity and all that. ;)

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over 1 year ago ustabahippie

I've been wanting to make salmon cakes successfully forever. I'm thinking I'll try putting some of the chipotle right into the cakes. Thanks for the idea.

Stringio

over 1 year ago tastysweet

How big was the sweet potato(pound wise)
They come in so many various sizes. I like to go by weight. Will definitely make these. May add some diced sweet bell pepper to it.

Stringio

over 1 year ago tastysweet

Not sure if I saw a response to this. Can anyone help me out here? I saw one person say they used 1 lb. mashed. I am assuming it was a 1 lb. potato?