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Sweet Potato Salmon Patties

Crisp pan seared fish cakes with big visible flakes of salmon bound by mashed sweet potato, Old Bay, scallions, and parsley.
Course Main Course
Keyword sweet potato salmon patties
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

For the Patties

  • 1 medium sweet potato roasted, about 1 cup mashed
  • 18 ounces cooked salmon flaked into large pieces, or three 5 oz cans drained hard
  • 1 large egg lightly beaten
  • 1 cup crushed saltines or panko breadcrumbs
  • 3 scallions finely sliced
  • ¼ cup fresh parsley chopped
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon hot sauce
  • 1 tablespoon lemon juice fresh
  • ½ teaspoon salt less if using canned salmon
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil for the skillet

To Serve

  • 1 lemon cut into wedges
  • ½ cup Greek yogurt optional, for a quick dill sauce
  • 1 tablespoon fresh dill chopped, optional

Instructions

Prep

  • Roast the sweet potato at 400F for 45 minutes until soft. Scoop out the flesh, mash it, and spread it in the bowl to cool for 10 minutes. You need about 1 cup.
  • Poach the salmon fillets in barely simmering salted water for 6 minutes, until they flake under light pressure. Drain and cool, then flake into large nickel sized pieces.

Mix and Shape

  • Stir the mashed sweet potato with the egg, crumbs, scallions, parsley, Old Bay, hot sauce, lemon juice, salt, and pepper until completely uniform.
  • Add the flaked salmon and fold it through with a spatula, about 10 strokes. Stop while the flakes are still clearly visible.
  • Form 8 patties about 3 inches wide and ¾ inch thick, cupping the mixture rather than pressing it. Chill on a tray for 20 minutes.

Cook

  • Heat the olive oil in a heavy skillet over medium heat until it shimmers. Cook four patties at a time for 3 to 4 minutes per side, until deep golden and firm.
  • Drain on a rack rather than paper towel so the crust stays crisp. Serve with lemon wedges, and a dill yogurt sauce if you like.
  • Air fryer method: preheat to 400F, brush both sides with oil, and cook 10 minutes, flipping halfway.

Notes

  • Fold the salmon in last: mashing the mixture smooth destroys the flakes and the patty stops reading as a fish cake.
  • Drain canned salmon hard: press the fish against the lid until no more liquid runs, and cut the added salt back.
  • Chill before cooking: 20 minutes in the fridge stops the patties spreading in the pan.
  • Freeze raw: shaped patties freeze for 3 months and cook straight from frozen.