These are the best salmon fish cakes (or any other kind of fish cakes) I’ve ever made! My sister raves about fish cakes and I’ve always been a “I can take them or leave them” kind of gal. I don’t make them often and when I do I find I’m tweaking the recipe to make them more flavourful. This batch of salmon fish cakes with sweet potatoes achieved what I was hoping for!
The difference ended up being the sweet potatoes. A mixture of regular yellow potatoes and sweet potatoes. Half potato mixture and half salmon mixture along with finely chopped kale, diced green onions, salt and pepper.
Ingredients for Salmon Fish Cakes
- 2 to 3 sweet potatoes (end size should be equal to regular potatoes)
- 2 medium to large (yellow or any other kind) potatoes
- 3 to 4 cups leftover (cooked) salmon
- 1+ cup finely chopped kale
- 4 diced green onions
- 2 eggs
- salt and pepper to taste
- flour or bread crumbs (for dusting surface of fish cakes before cooking)
- 2 tbsp (30 ml) olive oil
How to prepare Salmon Fish Cakes with sweet potatoes
- Peel and cut potatoes (both kind). Place in cold water with a pinch of salt.
- Bring potatoes to a boil, reduce heat and cook until potatoes are cooked.
- Remove from heat, drain and mash.
- Add raw kale to freshly mashed potatoes … mix in and allow to sit covered for 5 or so minutes to slightly soften the kale.
- Cool potato-kale mixture.
- Combine salmon, potato-kale mixture, green onions, eggs, salt and pepper.
- Divide mixture into eight balls, then flatten into fish cakes (so they look like hamburger patties).
- Pre-heat griddle to 325 to 350 degrees F.
- Lightly dust both sides of each fish cake with flour and set aside.
- Place fish cakes on pre-heated griddle and cook for 3 to 5 minutes on each side. Each side should be slightly browned when fish cakes are done.
- Serve while hot with a Tartar style sauce (see below).
- Store leftovers overnight for lunches or freeze for another day.
Ingredients for Tartar style sauce
- 1.5 cup (375 ml) mayonnaise
- 3 tbsp (45 ml) sweet relish
- 1.5 tsp (7.5 ml) horseradish
- 3/4 tsp (3.75 ml) prepared mustard (Dijon would work too)
How to prepare Tartar style sauce
- Mix ingredients together and you’re good to go!
Recipe makes roughly 8 salmon fish cakes plus tartar sauce. Enough for 4 to 6 people, depending on their appetites, when served with a salad or other side dish.