Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
I recently learned that some college chick-a-dees have been reading Jenny, looking for some easy, not terribly expensive dinner options to put together during the week. In their honor, I would like to recommend a simple little option that will leave the kids with plenty of George Washingtons reserved for textbooks and happy hour.
To make Sweet Potato Salmon Cakes with Chipotle Mayo, one must acquire some canned salmon. I confess this left me, that lady who travels great distances to get the fresh stuff from Vern the fish man even though he takes FOREVER to wait on the four of us that stand there in the cold outside his truck wishing that he has not run out of cod loin, a little dubious. Who knew there were so many kinds, for one thing, and would it not be something better left out for the cat? Actually I dislike cats, and probably wouldn’t leave them much of anything, especially my new can of Sockeye.
So first you have to boil up a sweet potato – full of vitamins ladies – and please make sure it is nice and soft. Then you are tossing this together with your salmon, some eggs and bread crumbs (I prefer Panko) and some green onions. You may be reasonably worried at this point about the mix, but hold on! Once you’ve got it in your pan of oil (I prefer grape seed for this task) you will start to see that you have something resembling a crab cake, all crispy and brown and good.
Without the sauce, my family found it a little bland, so I advise you to make the accompanying mayo, or at least have some hot sauce on hand. Dinner for all of you for under $10! Hopefully someone thought to make brownies. Now please pull that shirt down.
Sweet Potato Salmon Cakes:
5 ounces canned salmon
1 sweet potato, peeled and cubed
3/4 cups bread crumbs
2 tablespoons mayonnaise
2 green onions, chopped
Juice of half a lemon
4 tablespoons mayonnaise
1 chipotle pepper and its adobo sauce, minced
2 cloves garlic, minced
Squeeze of lemon juice
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now