Sweet Potato Salmon Cakes with Chipotle Mayo

By • May 18, 2011 • 51 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 (51)

Tags: salmon

Comments (51) Questions (2)

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about 1 month ago Marie

These salmon cakes look very inviting! I may try and substitute plain Greek yogurt for the mayonnaise :0)

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3 months 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

3 months 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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8 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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9 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

9 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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almost 2 years 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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almost 2 years 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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almost 2 years ago Kitchenyogi

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

Stringio

almost 2 years ago tastysweet

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

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almost 2 years ago Kitchenyogi

I get the skinless, boneless no salt added.

Stringio

almost 2 years ago tastysweet

Oops: which size can?

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almost 2 years 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

almost 2 years ago tastysweet

Much thanks.

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almost 2 years 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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almost 2 years ago jaccord

You can probably buy the chipotle peppers in sauce online.

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almost 2 years 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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11 months ago beejay45

That sound great! Necessity and all that. ;)

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almost 2 years 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

almost 2 years 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?

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almost 2 years ago jaccord

Can't wait to try this! I've made salmon cakes before, but not with sweet potatoes, which I've been trying to find ways to use more. Thanks!

Okstatechampionshipsr_h

almost 2 years ago hkrf1017

Made this today - used ~1 lb of mashed sweet potato and 12 oz fresh (uncooked) sockeye salmon since I wanted the fish to play more of a flavor. Will try using canned salmon later for comparison. Doubled the rest of the ingredients, save the egg (3 eggs instead of 4), plus added cilantro as suggested below. Also baked these on cookie sheets covered in lightly oiled foil at 375 for 30 minutes instead of frying them. These were wonderful and the chipotle mayo is a fantastic addition. Thanks for sharing this!

Stringio

almost 2 years ago adele93

as i am the only person in my family to eat salmon would i be best to cook and then freeze burgers or freeze, defrost and then cook them?

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almost 2 years ago CheapBeets

I actually made a batch of these, along with a whole bunch of other dishes, in my final month of pregnancy. I haven't removed these yet from the freezer, but I'm sure I will in the next few weeks. I can report back then to see how they defrosted and reheated. I have high hopes.

Stringio

about 1 year ago vivbest

How did it go?

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almost 2 years ago tjpieper

Is there a reason why a person could not use leftover salmon/steelhead/trout instead of the canned stuff?

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almost 2 years ago CheapBeets

I've honestly never made the cakes with fresh fish. I developed the recipe for my blog, which features tasty, mostly vegetarian dishes (this being one of the only one not vegetarian) that don't break the bank. Fresh fish is usually more expensive which is why I stuck to canned/packaged. If you do give it a shot, please let me know how it turns out.

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almost 2 years ago CheapBeets

Here to report that I took a foil package of 4 of these from my freezer, set them to defrost on Sunday night, and on Monday night, put them in the toaster oven at 300 degrees for about 15 minutes. Perfect.

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almost 2 years ago Rachel Perera

Used a mix of pre-roasted lighter/sweeter and regular/orange sweet potatoes, with some chopped parsley, and I am amazed by how delicious these are! The cakes browned excessively in the pan (sugars in the potatoes, perhaps), but the crispy edges are a nice detail of this dish.

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almost 2 years ago mschrank

Hmmm..."1 sweet potato, peeled & cubed" That's a bit vague, no? I have one sweet potato that is about 5" long and weighs 6 oz. I have another that is about 12" long and weighs a bit over 1-1/2 pounds. Is there a sweet potato size standard I'm unaware of?

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almost 2 years ago CheapBeets

Wow, that's quite a sweet potato! I've never seen one that large. Go with the 6 oz. sweet potato. Or, double the recipe for the mammoth tuber. Good luck!

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over 2 years ago brownh0rnet

Just finished my salmon sweet potato cake dinner and it was delicious! Thank you for sharing. I'll definitely be making these again although I may increase the amount of salmon.

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over 2 years ago MrsMehitabel

I just made this for lunch; it was so good! I used panko for the bread crumbs because I didn't have regular ones- they didn't make a discernible difference. I added some cilantro into the cakes, along with the green onions. Also, for the mayonnaise, I didn't have canned chipotles, so I soaked a dried california chile in boiling water and scraped off the flesh. I chopped it and mixed it into the mayonnaise along with some chipotle powder. Even my one-and-a-half year old son loved them, although he observed "Some of dem awe buwned". That was their only fault, and it was Mum's fault. We will be having them again!

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over 2 years ago gingerroot

These are so easy and delicious! The only changes I made were using roasted carrot instead of sweet potato (my daughter refuses to eat sweet potato) and subbing 1 T olive oil and 1 T yogurt for the mayo. Will definitely make again!

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almost 3 years ago imbibe

I make this all of the time! They freeze well too. I have subbed carrots for the sweet potatoes. Awesome, quick, and easy!

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almost 3 years ago thurston

i'd be interested in the yogurt sub success in terms of the chipotle mayo. i live with a rabid mayo hater and am constantly looking for tasty substitutes (sigh...man, i love mayo too...).

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almost 3 years ago CheapBeets

I think chipotle yogurt would be great with these cakes. And I love the idea of the added calcium in the sauce, too!

Sara_clevering

almost 3 years ago sarabclever

I love it when I have everything on hand--though I'll sub in yogurt for mayo since that's what's currently in the fridge.

Bike2

over 3 years ago Sagegreen

Yum! What a great combo to couple chipotle mayo with sweet potato.

Bike2

over 3 years ago Sagegreen

Bet you could submit a modified version of this with an aioli homemade chiptole, too!

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over 3 years ago Frontalgirl

This looks sooo good! I've saved it to my file and will trying it soon. I love the unexpeded addition of the sweet potato. Thank you for this recipe!