Sweet Potato Salmon Cakes

Sweet Potato Salmon Cakes via Queen of Quinoa (@alyssarimmer) If you’re looking for a quick and easy weeknight meal, that tastes like you’ve spent hours in the kitchen, then look no further. These Sweet Potato Salmon Cakes are sensational. And surprise, they’re a cinch to whip up! The ingredient list is short, but they’re full of flavor and I promise they won’t disappoint.

Remember my quinoa salmon cakes? Well, think of this recipe as those little beauties but kicked up a few notches. This time I’ve added sweet potato into the mix. It gives the cakes a smooth, rich texture, with just a hint of sweetness that doesn’t overwhelm the bold fish flavor.

I’m obsessed.

Sweet Potato Salmon Cakes via Queen of Quinoa (@alyssarimmer)

And of course, this recipe was just begging for quinoa.

I love adding quinoa to my burger recipes. It’s acts as a natural gluten-free binder, which actually boosts the nutrition content of your recipe rather than just adding empty carbs (like gluten-free breadcrumbs would). I’ve used it in my other salmon cake recipes as well as my vegan chickpea burgers, and each time it works like a charm.

When I saw this recipe for sweet potato salmon burgers, I had to have them immediately. I literally ran to the store, threw the ingredients into my basket and ran home. Made them in under 1o minutes (since I already had mashed sweet potato in my fridge) and dinner was served. Seriously, does it get any better then that? Simple, delicious, and bursting with flavor.

And guess what? They freeze well too. Hello leftovers!

Sweet Potato Salmon Cakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6 cakes

Ingredients

  • 1/2 cup cooked quinoa (I used red for this recipe because I liked the color)
  • 1 medium sweet potato, boiled and mashed
  • 1 (6 oz) can wild salmon (skinless and boneless if possible)
  • 2 large eggs
  • 4 green onions, minced
  • 2 tablespoons gluten-free cornmeal
  • Salt & pepper to taste
  • Oil for cooking

Instructions

  1. Add all the ingredients in a large mixing bowl and mix with a wooden spoon (or your hands!) until everything is combined and a dough has formed.
  2. Form the dough into 6 patties, place on a plate and set aside.
  3. Heat the oil in a 10" skillet over medium heat. Saute the salmon cakes for 3 - 5 minutes per side, until browned, crispy and heated through.
  4. Serve warm with your desired dipping sauce (we used guacamole with sriracha mixed in)
  5. Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.queenofquinoa.me/2013/03/sweet-potato-salmon-cakes/

This post was shared on: Whole Food Fridays, Simple Meals Friday, Gluten-Free Fridays

 

 


Baking with Quinoa by Alyssa Rimmer | Queen of QuinoaAvailable Now!! Baking with Quinoa

Featuring 25 mouthwatering recipes – all free from gluten, dairy & refined sugar – Baking with Quinoa will show you just how easy it is to make healthy & nutritious baked goods.

Buy Now

 

 

 

 

About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Dairy-Free, Entrees, Gluten-free, Nut-Free, Quinoa, Recipe Index, Refined Sugar-Free, Seafood, Soy-Free and tagged , , , . Bookmark the permalink.

43 Responses to Sweet Potato Salmon Cakes

  1. Jennie says:

    thanks fir the recipe. Do you think it would still hold together without the eggs? Also, have you tried baking them?

  2. Yes for these burgers! I love salmon burgers and you’re right- quinoa is my favorite veggie-burger binder. And I love the addition of the cornmeal, I bet that adds great texture.
    ruthy @ omeletta recently posted..cast-iron lime poke cake (and starting at the beginning)My Profile

  3. Lois says:

    Quick, easy and nutritious. This is my kind of recipe, except for the cornmeal. Do you know something that would work as a substitute? Thanks a lot.

  4. Sandra says:

    This looks delicious!

    I only had salmon cakes yesterday actually :-) but with leek & potato & soya flour, which worked nicely, too.

    Genius idea to add quinoa.

    One question though: When all the ingredients are combined, what texture should the mixture have? Mine were super sticky, so I had to add lots of flour. Wondering if that can be avoided somehow. Any ideas? Perhaps quinoa is what is needed in my salmon cakes, hehe.

    P.S. I mentioned your lovely Sweet Potato Salmon Cakes recipe in my latest blog post about quinoa :-)
    Sandra recently posted..Candida and Quinoa – Is it safe to eat?My Profile

  5. Meg says:

    Made these last night and they were divine! Thanks for the recipe! Next time I think I will add some jalapeño into the mix to spice it up, and maybe even some hot sauce. Served it with an arugula salad, and a glass of white wine of course :) really tasty… And fun to make!!

  6. These look fantastic! I love salmon cakes but have never thought to try them w sweet potato too!

  7. Syd says:

    Made these tonight, I can’t have cornmeal so I used ground flaxseed instead.
    (I am gluten, casein, corn and soy free).
    They were yummy! Kids asked for seconds, always a good sign :-)

  8. These look great! My husband eats salmon! He’d love these! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Party starts tomorrow at 7:05 pm eastern time! Hope to see you there!

    Cindy from vegetarianmamma.com
    Cindy (Vegetarian Mamma) recently posted..Cuban Inspired Lentils Over Toast – #glutenfree #veganMy Profile

  9. Nicole says:

    Question for you…no matter how long I soak and rinse my quinoa, it still give me terrible bloating and gas. Is this common with quinoa?

    • Hi Nicole – honestly, and I’m not a nutritionist or anything, but I would venture a guess and say that you’re sensitive to quinoa. I’ve heard of others who have quinoa allergies, although I’m not sure of the symptoms, but usually when a food makes your tummy hurt, that means it doesn’t agree with your system. I would suggest either getting an allergy test or try not eating it and then reintroducing it to make sure it’s quinoa that’s upsetting your tummy and not something you’re using to cook it with. Hope that makes sense! Let me know if you have any other questions :)

  10. Pingback: Whole Food Fridays 3-28-2013 | Allergy Free Alaska

  11. Pingback: Whole Food Fridays 3-29-2013 | Allergy Free Alaska

  12. Phyllis says:

    I loved the idea of these burgers – a new way to incorporate quinoa in our meals! Had them for lunch today and they were great but, I found the mixture was way too loose and added some extra meal and more quinoa – still a bit hard to handle but worked it out. Welcome your thoughts on why they might not have been more ‘dough’ like as you mention in your recipe.

    Thanks and look forward to trying some more of your wonderful recipes.

    • Sorry to hear they were too wet for you. They’re definitely a little sticky, but should hold together with no problem. Did you follow the proportions I used in the recipe exactly? It could be that your potatoes had more moisture in them then mine did. I would just suggesting adding a bit more dry ingredients (quinoa or cornmeal) into the mixture until you get a drier consistency. Just keep in mind, it’s going to be sticky, but not so sticky that you can’t handle it and shape it into patties. You could also try shaping them with wet or oiled hands next time. I think that should help when you’re forming the patties. Let me know and I’m glad you liked them!! :) xo Alyssa

  13. Mom says:

    I made these salmon burgers for the first time the other night and absolutely loved them. We enjoyed them so much that we vowed to buy extra salmon just so we can have leftovers to make them. The mixture was a little on the wet side but I just went with it and avoided the temptation to mess with them while they were cooking and all was well. I will most definitely make these again. Thanks Queenie! xoxo

  14. Adam says:

    This recipe is the freakin’ bomb! One easy suggestion for those who had difficulty shaping the cakes: I used the tin can that the salmon came in to shape the patties. I filled it about halfway, ran a fork around the rim to loosen the mixture just before plopping it directly onto the hot skillet. They came out perfectly – plus this is more sanitary than the handheld method.

  15. Nicole says:

    The recipe is delicious! Thank you!

  16. dawn says:

    This is EXACTLY what I was looking for today. Love! Many thanks! The fam will enjoy.

  17. Pingback: Recipe for Healthy Gluten-Free Diet: Healthy Burger Round Up: Gluten-Free Recipes

  18. Allison says:

    I have some leftover king salmon that would work well in this recipe. I would like to make the cakes and freeze them…should I cook them first or freeze them uncooked?

  19. Pingback: Quinoa Salmon Cakes |

  20. Pingback: Pumpkin, Butternut Squash & Pumpkin Healthy Recipe Round Up | Food Done Light

  21. Judy Corbett says:

    Can you substitute crab meat for the salmon? Can you leave out the corn meal?

    • Yes, I think you could absolutely try it with the crab cake and without the cornmeal. If you find that they’re not holding together, I’d just toss in a little flour of some sort. Let me know how it goes!!

  22. Pingback: Weekly meal plan | eatsimple

  23. Shirley says:

    Thanks for the great recipe! I made them with Wilderness Family Naturals coconut flour instead of cornmeal, added one minced garlic clove. I scooped them into the fry pan with a levered ice cream scoop and then flattened then top slightly. They were delicious.

  24. Robin says:

    Just wanted to say thank you for this recipe!!! It has become a new favorite at our house!!!

    I make guacamole using a pineapple salsa from Trader Joe’s and an aioli sauce using mayo, lemon, garlic powder, and Siracha sauce (also from TJ’s) and it is simply to die for!!!

    THANK YOU for thinking of things like this so I don’t have to!!

  25. Joni says:

    I just tried this tonight, I had some leftover salmon that was just enough so I used that instead of canned salmon, and I just had to pop in to say “Home Run”!!! Absolutely delicious! I’ll be making these often. Thanks for the great recipes.

  26. lori says:

    those were delicious! i used leftover baked salmon & oatmeal instead of cornmeal and they were awesome. the husband and three-year-old also approved. thanks for the recipe, they’ll be added to our regular rotation for sure. now to check out the rest of your site…

  27. Pingback: 25 Super Easy Quinoa Recipes -

  28. Nancy S says:

    These came out great…sorta. The only wild salmon can was 14 oz. By the time I deboned/skinned, I had 6 oz. Baked and whipped the sweet potato a couple day earlier and it got really wet. My “dough” was soupy (even with throwing in a little more quinoa. Spooned (smeared) some in the fry pan to cook according to recipe but decided I didn’t have the patience for the whole batch. Got out my cupcake/bunt pan, spooned it in and baked. Not nicely crispy like the pan fried but forgiving about the bake time. Here’s my pic; that’s a little mayo/srirachi in one. Yum! https://www.dropbox.com/s/9sw5hkn8z1gafb8/Salmon%20Cakes.jpg

    • Sorry they didn’t totally work out for you, but I’m glad you were able to enjoy them just the same. If possible, I suggest getting canned salmon that is deboned already. Saves some mess and you get more meat out of it. You can also use fresh if you have some extra left over. And next time I think I’d also try adding a little flour to the mixture to help dry it up. Maybe some flaxseed meal or some quinoa flour would do the trick. Thanks for sharing your picture; they look like little donuts :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>


CommentLuv badge