Sweet Potato Salmon Cakes with Chipotle Aioli

May 25, 2011
1 Ratings
  • Makes About 6 very filling cakes
Author Notes

I had first submitted this recipe for the best dirt cheap dinner contest. I hadn't thought anyone had noticed it, but I ended up receiving some encouraging comments from someone who suggested I resubmit it to this contest. The recipe is from my blog, Cheap Beets, which I started as a result of my husband getting laid off.

I have tried making aioli using both a food processor and a blender, but have only been successful doing it by hand. And trust me, it's a terrific feeling to watch the emulsion take place before your eyes.

I suggest using one chipotle pepper, but I know some might like theirs with a bit more kick. I say go for it! —CheapBeets

What You'll Need
  • Chipotle Aioli
  • 1 egg yolk
  • 1 teaspoon mustard
  • 3 garlic cloves, minced
  • 1 cup neutral oil
  • 1 chipotle pepper and its adobo sauce, minced
  • Squeeze of lemon juice
  • 1 pinch salt
  • Sweet Potato Salmon Cakes
  • 5 ounces canned salmon
  • 1 sweet potato, peeled and cubed
  • 3/4 cup panko bread crumbs
  • 2 eggs
  • 2 tablespoons aioli
  • 2 green onions, chopped
  • Juice of half a lemon
  1. Chipotle Aioli
  2. In a medium-sized bowl, whisk together the egg yolk, mustard, and garlic.
  3. Once they have combined, continue to whisk, and ever so slowly, drizzle about a teaspoon of the oil.
  4. Continue whisking and slowly add a thin stream of oil to the bowl. The key here is to whisk continually and go very very slowly. The aioli will begin to fluff up and thicken. It takes around 15 minutes of non-stop whisking and slow, steady drizzling.
  5. Once your aioli has formed, give it a taste.
  6. Add the lemon juice, dash of salt and the minced chipotle and its adobo sauce.
  7. Give another taste to check the acidity and spice.
  1. Sweet Potato Salmon Cakes
  2. In a 2-quart saucepan, boil the sweet potato in 2 cups water until tender.
  3. Drain potato. After it cools, place the cubes in a medium-size bowl and mash well.
  4. 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.
  5. 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.
  6. Serve the cakes while they're still hot, with a nice dollop of aioli on the side. I like to serve mine up a a bed of garlicky chard studded with currants.
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See what other Food52ers are saying.

  • wssmom
  • sarabclever
  • DC
  • Ruth Mclees
    Ruth Mclees

9 Reviews

DC March 16, 2019
My 4-year-olds said this was the best dinner I've ever made.
Ruth M. December 20, 2014
Really delicious. I didn't have bread crumbs so used rolled oats instead which worked fine.
RecipeAddict August 22, 2011
salmon cakes/patties with butternut squash are yummy too!
RecipeAddict August 22, 2011
I have made salmon cakes with butternut squash!
RecipeAddict August 22, 2011
oops ...sorry for the double post!
CheapBeets August 22, 2011
Ooh, butternut squash sounds delicious! I am definitely going to give that a shot this fall. Thanks so much for the suggestion.
wssmom May 25, 2011
I really like the idea of using mashed sweet potatoes with the salmon cakes!
CheapBeets May 25, 2011
Hi Sara,
Thank you so much for your comment. I haven't tried this recipe with other fish. I am a huge tuna fan, but get nervous because of all the mercury. Off the top of my head, I can't think of another fish I'd give it a go with. Actually, if I did tuna, I would add a ton of veggies to the mix -- like red peppers and zucchini -- and stick to a regular aioli.
sarabclever May 25, 2011
Love seeing a use for canned salmon. Have you tried this with other canned fish? And chipotle mayo (and thus aioli) is awesome.