Fry
Sweet Potato Salmon Cakes with Chipotle Mayo
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64 Reviews
Dan_gallo
February 20, 2023
Made this recipe with the hopes of using up some frozen salmon that we caught in Alaska (that is far from King Salmon.) It deeply color red, but has a very peculiar flavor which none of us were in love with. I made this because i wanted to mask the flavor of the salmon as much as possible. Turned out to be a delicious recipe. It must be from the flavor of the salmon but it tasted oddly similar to a crab cake. I did doctor it up a bit (with more fresh herbs, Dijon) but overall stuck close to the recipe. Made this along with a Greek yogurt, mayo, lemon, herb, caper sauce which was a delicious compliment.
Callan C.
October 28, 2021
Have made this recipe twice and it worked great both times! The 2nd time, I used a half cup measure to form burger-sized patties. I came out with 6 patties that fit perfectly on a hamburger bun. The only problem was that I forgot to add salt/seasoning since the recipe didn't mention it.
Jessamin
December 4, 2020
This is such an excellent recipe for a quick weeknight dinner that isn't a stir-fry. I made these into sliders topped with arugula and the chipotle mayo and my partner and I loved them. The flavors work well for so many additional spice profiles, I added a Moroccan blend. All the stars for this one.
Kidlit
July 31, 2020
Costco has great fresh salmon, which we divide and freeze in 1 lb. packages. We trip the salmon so the pieces are mostly even, and save the trimmings, which, are usually enough for a good batch of salmon cakes, as well.Generally we use leftover plain, seared, skinless salmon, weighing out about 6 oz. I use either panko, or plain organic breadcrumbs. We prefer our own horseradish aioli, with mayo, lemon juice, garlic and tomato paste.
10 TB Mayo, 4 tsp homemade horseradish,1 1/2 tsp fresh squeezed lemon juice, maybe a tsp each chopped garlic and tomato paste.
10 TB Mayo, 4 tsp homemade horseradish,1 1/2 tsp fresh squeezed lemon juice, maybe a tsp each chopped garlic and tomato paste.
AnaNade
December 10, 2022
Thank you very much for sharing your fresh variation with your sauce. It is appreciated.
Martha F.
February 19, 2020
This is a regular for lunches for my daughter (12) and me. She loves salmon, so it was easy to get her to try these; other kids may not be willing. I take care to mash the bones well to get the extra calcium. I use an entire 7 ounce can, which is 6 ounces, drained. We sub fresh basil for the green onion. We freeze formed but uncooked cakes for later; defrost in microwave and fry gently in olive oil.
Nutrient analysis: 8 cakes, 150 Kcal each; fat 7g; protein 14g; carbs 7g.
Nutrient analysis: 8 cakes, 150 Kcal each; fat 7g; protein 14g; carbs 7g.
Mosaic
September 2, 2019
This was delicious, fast easy and super inexpensive. Served as an entree accompanied by Texas caviar and sliced avocado. Will definitely be repeating. Thank you for sharing this recipe, Cheapbeets.
Liz C.
January 27, 2019
This was a winner with the whole family. I will always have a can of salmon in the cupboard from now on. I did cheat on the mayo..... I just mixed sriracha with mayo to taste and it was ridiculously good.
Nicole K.
November 14, 2018
I love these, the chipotle mayo makes the whole recipe. Does anyone else always roast the sweet potatoes?
Marquita D.
December 16, 2018
I prick the potatoes and stick them in the microwave. Much quicker this way.
Whitney
March 30, 2015
These were tasty, but I wouldn't make them again. Basically, I think salmon is delicious and the sweet potato diluted it too much. And then the chipotle mayo (which I always love) overwhelms it even more. I'll probably stick with similar salmon cake recipes that leave out the potato and don't overwhelm with spicy sauce.
Marie
November 15, 2014
These salmon cakes look very inviting! I may try and substitute plain Greek yogurt for the mayonnaise :0)
K N.
October 6, 2014
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. :)
Stacy K.
September 22, 2014
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.
Lisanne
May 5, 2014
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! ;)
Amber S.
February 18, 2018
I was so glad to read you’re review. I’m not using canned salmon. Just happened to buy fresh. I live alone right now. The piece was a full pound. Right on the head. And it was a beautiful piece of the belly portion. At least 1 inch think. Probably more. I cooked it all off. So I have a lot of salmon left. I’ve been trying to think of something to do with it. My house is kind of empty right now. I’ll be shopping tomorrow. These sounded good. The big plus was and is you used fresh not canned salmon. Don’t get me wrong, I buy canned salmon all the time. For times when you just want something fast and a bit different than tuna. I have no onions of any type. I’m thinking of going oriental. I have fresh ginger, soy, sesame seeds mi may give that a try. I’m also not boiling the potatoes. I’m microwaving them. I planned on using them to make a vegan sweet potato roti bread. All you need is sweet potato and flour. They’re very good. Thanks for your tips. If I can find your post again, I’ll certainly let you know how good these came out. Thank you Lisanne
LeeLeeBee
March 31, 2014
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.
JadeTree
July 4, 2013
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 ;)
katstreet
May 14, 2013
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!
vivbest
April 7, 2013
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!
Rita G.
April 5, 2013
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.
Hilarybee
April 2, 2013
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.
Olijfjeb
May 19, 2013
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... !
Hilarybee
May 19, 2013
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.
lucky3cook
March 30, 2013
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.
mikha
March 15, 2013
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!
katetheoptimist
March 11, 2013
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.
Kitchenyogi
March 11, 2013
Great recipe. Great source for canned salmon: www.vitalchoice.com - you won't believe the difference - check out their site.
tastysweet
March 11, 2013
Kitchenyogi> went to that site, which looks great, but which canned salmon did you use?
Kitchenyogi
March 11, 2013
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 :-)
frog
March 11, 2013
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.
ustabahippie
March 10, 2013
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.
tastysweet
March 10, 2013
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.
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.
tastysweet
July 4, 2013
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?
jaccord
March 10, 2013
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!
hkrf1017
March 9, 2013
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!
adele93
March 5, 2013
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?
CheapBeets
March 5, 2013
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.
tjpieper
March 4, 2013
Is there a reason why a person could not use leftover salmon/steelhead/trout instead of the canned stuff?
CheapBeets
March 5, 2013
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.
CheapBeets
March 12, 2013
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.
Rachel P.
January 30, 2013
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.
mschrank
December 27, 2012
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?
CheapBeets
December 27, 2012
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!
brownh0rnet
April 4, 2012
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.
MrsMehitabel
April 2, 2012
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!
gingerroot
March 23, 2012
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!
imbibe
March 6, 2012
I make this all of the time! They freeze well too. I have subbed carrots for the sweet potatoes. Awesome, quick, and easy!
thurston
February 23, 2012
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...).
CheapBeets
February 26, 2012
I think chipotle yogurt would be great with these cakes. And I love the idea of the added calcium in the sauce, too!
sarabclever
February 23, 2012
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.
Frontalgirl
May 20, 2011
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!
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