Easy Salmon & Sweet Potato Fishcakes recipe

In our house, weeknight dinners need to be quick, healthy, and – most importantly – something everyone will actually eat. Fish can sometimes be a tough sell, especially with kids, but these Salmon & Sweet Potato Fishcakes? They’re a winner every single time. I first made these on a whim, trying to use up some leftover cooked salmon and a sweet potato that was about to sprout. The result was surprisingly delicious! Crispy on the outside, flaky and flavorful on the inside, and subtly sweet from the sweet potato – even my fish-averse toddler gobbled them up. Since then, these fishcakes have become a regular feature on our dinner table. They are incredibly versatile, perfect for a light lunch, a satisfying dinner, or even as party appetizers. If you’re looking for a simple, nutritious, and utterly delicious way to enjoy salmon, look no further. These Easy Salmon & Sweet Potato Fishcakes are guaranteed to become your new family favorite.

Ingredients

The beauty of these Salmon & Sweet Potato Fishcakes lies in their simplicity and the wholesome ingredients that come together to create a flavorful and nutritious dish. Here’s what you’ll need to make these delightful fishcakes:

• Cooked Salmon: 1 lb (450g), skinless and boneless. You can use fresh salmon that you’ve cooked yourself (baked, poached, grilled, or pan-fried) or canned salmon (drained). Freshly cooked salmon will yield a flakier and slightly richer fishcake, while canned salmon is a budget-friendly and convenient option. If using canned salmon, ensure it is skinless and boneless for the best texture. Leftover cooked salmon is perfect for this recipe, making it a great way to reduce food waste.
• Sweet Potato: 1 large (about 10-12 oz or 300-350g), cooked and mashed. Roasting, baking, or microwaving the sweet potato until tender works well. Roasting brings out the natural sweetness and caramelization, while microwaving is the quickest method. Make sure the sweet potato is thoroughly cooked and mashed until smooth to ensure the fishcakes bind together properly. You can mash it with a fork or potato masher – avoid over-processing it in a food processor as it can become gummy.
• Breadcrumbs: ¾ cup, plus extra for coating. Panko breadcrumbs provide a lovely crispy coating, but regular breadcrumbs or even gluten-free breadcrumbs will work just as well. Panko breadcrumbs are larger and flakier, resulting in a crispier texture. If using regular breadcrumbs, you can lightly toast them in a dry pan for a few minutes to enhance their crispiness.
• Fresh Dill: ¼ cup, chopped. Fresh dill adds a bright, herbaceous, and slightly lemony flavor that complements salmon beautifully. If you don’t have fresh dill, you can substitute with 1 tablespoon of dried dill, but fresh dill is highly recommended for the best flavor. Other fresh herbs like parsley, chives, or cilantro could also be used for variations.
• Lemon Juice: 1 tablespoon, freshly squeezed. Fresh lemon juice brightens the flavors and adds a touch of acidity that balances the richness of the salmon and sweet potato. Always opt for fresh lemon juice over bottled for the most vibrant taste.
• Egg: 1 large, lightly beaten. The egg acts as a binder, helping to hold the fishcakes together and adding moisture. Make sure the egg is well beaten to ensure it incorporates evenly into the mixture.
• Garlic Powder: 1 teaspoon. Garlic powder adds a subtle savory depth that enhances the overall flavor profile. You can also use a clove of fresh garlic, minced, if you prefer a more pronounced garlic flavor.
• Salt: ½ teaspoon, or to taste. Salt is essential for seasoning and bringing out the flavors of all the ingredients. Use kosher salt or sea salt for best results.
• Black Pepper: ¼ teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a pungent and aromatic bite that complements the other seasonings.
• Olive Oil or Cooking Spray: For cooking. Olive oil adds a nice flavor and helps the fishcakes crisp up beautifully. Cooking spray is a lighter option if you prefer to reduce the amount of oil.

Optional Ingredients for Extra Flavor:

• Red Onion or Shallot: ¼ cup, finely diced and sautéed. Sautéed red onion or shallot adds a touch of sweetness and savory depth to the fishcakes. Sauté until softened and translucent before adding to the mixture.
• Cayenne Pepper or Red Pepper Flakes: A pinch, for a subtle kick. If you like a little heat, a pinch of cayenne pepper or red pepper flakes will add a pleasant warmth without being overpowering.
• Smoked Paprika: ½ teaspoon. Smoked paprika adds a subtle smoky flavor that enhances the savory notes and adds complexity.
• Old Bay Seasoning: 1 teaspoon. Old Bay seasoning is a classic seafood seasoning blend that adds a delicious savory and slightly spicy flavor.
• Fresh Parsley: ¼ cup, chopped. Parsley adds a fresh, herbaceous note and complements dill beautifully.
• Dijon Mustard: 1 teaspoon. Dijon mustard adds a tangy and slightly spicy element that enhances the savory flavors.

Instructions

Making these Easy Salmon & Sweet Potato Fishcakes is a breeze! Follow these simple step-by-step instructions to create delicious and perfectly formed fishcakes every time:

Step 1: Prepare the Salmon and Sweet Potato Mixture (Flavor Base)

1. Flake the Salmon: In a large bowl, gently flake the cooked salmon using a fork. Ensure there are no bones or skin pieces remaining. Flake it into bite-sized pieces, but don’t shred it too finely – you want some texture in the fishcakes.
2. Add Mashed Sweet Potato: Add the mashed sweet potato to the bowl with the flaked salmon. Make sure the sweet potato is cooled slightly so it doesn’t cook the egg in the next step.
3. Incorporate Flavor Enhancers: Add the chopped fresh dill, lemon juice, garlic powder, salt, and black pepper to the bowl. If using any optional ingredients like sautéed red onion, cayenne pepper, smoked paprika, Old Bay seasoning, or Dijon mustard, add them now as well.
4. Bind with Egg: Pour the lightly beaten egg over the salmon and sweet potato mixture. The egg will act as a binder and add moisture.
5. Mix Gently but Thoroughly: Gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the fishcakes tough. You want the mixture to be evenly distributed, but still retain some texture. Use your hands or a spatula to gently fold the ingredients together.

Step 2: Form the Fishcakes (Shape and Structure)

1. Portioning for Uniformity: Divide the salmon and sweet potato mixture into 8 equal portions. This will ensure even cooking and consistent fishcake sizes. You can use a spoon or ice cream scoop to portion the mixture.
2. Shape into Patties: Gently shape each portion into a patty, about ¾ inch thick and 2-3 inches in diameter. You can make them round, oval, or even slightly oblong, depending on your preference. Make sure the patties are firm enough to hold their shape but still delicate. If the mixture is too sticky to handle, you can lightly dampen your hands with water or dust them with a little flour or breadcrumbs.
3. Chill for Firming (Optional but Recommended): Place the formed fishcakes on a plate or baking sheet lined with parchment paper. Cover loosely with plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour. Chilling the fishcakes helps them firm up, making them easier to handle and less likely to fall apart during cooking. This step is especially helpful if your mixture is a bit soft.

Step 3: Coat the Fishcakes (Crispy Exterior)

1. Prepare Breadcrumbs for Coating: Place the breadcrumbs in a shallow dish or plate.
2. Coat Each Fishcake: Gently dredge each chilled fishcake in the breadcrumbs, ensuring it is evenly coated on all sides. Press the breadcrumbs lightly to help them adhere to the fishcakes. This breadcrumb coating will create a crispy and golden-brown exterior when cooked.

Step 4: Cook the Fishcakes (Golden Perfection)

1. Heat Oil in Skillet: Heat 1-2 tablespoons of olive oil (or your preferred cooking oil) in a large non-stick skillet over medium heat. The oil should be hot enough to sizzle when a breadcrumb is dropped in, but not smoking.
2. Cook Fishcakes in Batches: Carefully place the breadcrumb-coated fishcakes in the hot skillet, being careful not to overcrowd the pan. Cook in batches if necessary to ensure even browning and cooking. Overcrowding the pan can lower the temperature and steam the fishcakes instead of browning them.
3. Cook Until Golden Brown and Heated Through: Cook for 4-5 minutes per side, or until golden brown and crispy on the outside and heated through. Flip the fishcakes gently with a spatula to avoid breaking them. The internal temperature should reach 145°F (63°C). Since the salmon and sweet potato are already cooked, you are primarily heating them through and crisping up the exterior.
4. Drain Excess Oil (Optional): Once cooked, remove the fishcakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. This will help keep them crispy.

Step 5: Serve and Enjoy!

1. Serve Immediately: Serve the Easy Salmon & Sweet Potato Fishcakes immediately while they are hot and crispy.
2. Garnish (Optional): Garnish with extra fresh dill sprigs or lemon wedges for a beautiful presentation and added flavor.
3. Pair with Your Favorite Sides and Sauces: Serve with your favorite dipping sauce and side dishes (see “How to Serve” section for ideas).

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. The following is an approximate calculation per serving, based on the ingredients listed and assuming 8 servings.)

• Servings: 8 fishcakes
• Calories per Serving (per fishcake, without sides or sauces): Approximately 200-250 calories.

Approximate Nutritional Breakdown per Serving (per fishcake):

• Protein: 15-20g
• Fat: 8-12g (primarily from salmon and olive oil)
• Saturated Fat: 2-3g
• Cholesterol: 50-60mg
• Sodium: 200-300mg (can vary based on salt added and canned salmon if used)
• Carbohydrates: 15-20g (primarily from sweet potato and breadcrumbs)
• Fiber: 2-3g
• Sugar: 5-7g (naturally occurring sugars from sweet potato)

Important Considerations:

• Using canned salmon may slightly alter the nutritional profile, particularly sodium content. Choose low-sodium canned salmon if you are watching your sodium intake.
• The addition of dipping sauces and side dishes will add to the overall calorie and nutritional content of the meal.
• These fishcakes are a good source of protein, healthy fats (omega-3s from salmon), and fiber (from sweet potato). They are a relatively balanced and nutritious meal option.

Preparation Time

• Prep Time: 25 minutes (includes flaking salmon, mashing sweet potato, mixing ingredients, and forming patties)
• Chill Time (Optional but Recommended): 30 minutes – 1 hour
• Cook Time: 20-25 minutes (cooking fishcakes in batches)
• Total Time: Approximately 1 hour 15 minutes – 1 hour 45 minutes (including chill time) / Approximately 45-60 minutes (excluding chill time)

While the total time including chilling might seem a bit longer, the active prep and cook time are relatively short. The chilling step is mostly hands-off and significantly improves the texture and ease of cooking the fishcakes. You can also prepare the fishcake mixture ahead of time and chill it overnight for even faster cooking the next day.

How to Serve

These versatile Salmon & Sweet Potato Fishcakes can be served in a variety of ways, making them perfect for lunch, dinner, or appetizers. Here are some delicious serving suggestions:

• Classic Fishcake Dinner Plate:
  • Serve 2-3 fishcakes per person as a main course.
  • Pair with classic side dishes such as:
    • Roasted vegetables (asparagus, broccoli, green beans, Brussels sprouts)
    • Steamed green vegetables (peas, green beans)
    • A fresh salad (green salad, cucumber salad, tomato salad)
    • Mashed potatoes or creamy polenta (for a more indulgent meal)
    • Lemon wedges for squeezing over the fishcakes
• Fishcake Salad Bowls:
  • Create a light and refreshing salad bowl with a base of mixed greens or spinach.
  • Top with sliced avocado, cherry tomatoes, cucumber, red onion, and a light vinaigrette dressing.
  • Place 1-2 fishcakes on top of the salad for a protein-packed and satisfying meal.
• Fishcake Sliders or Burgers:
  • Serve the fishcakes in mini burger buns or slider buns for a fun and kid-friendly meal.
  • Top with tartar sauce, lettuce, tomato, and red onion.
  • Serve with a side of sweet potato fries or regular fries for a complete burger-style meal.
• Fishcake Appetizers:
  • Make smaller, bite-sized fishcakes (about 1-inch diameter).
  • Serve them as appetizers or party snacks with a variety of dipping sauces.
  • Arrange them on a platter with lemon wedges and fresh dill sprigs for an elegant presentation.
• Dipping Sauces Galore: The right dipping sauce can elevate these fishcakes to another level! Consider these delicious options:
  • Tartar Sauce: A classic pairing for fishcakes.
  • Lemon Aioli: Mayonnaise mixed with lemon zest, lemon juice, and garlic.
  • Sriracha Mayo: Mayonnaise mixed with sriracha sauce for a spicy kick.
  • Sweet Chili Sauce: A sweet and slightly spicy Asian-inspired sauce.
  • Yogurt Dill Sauce: Plain yogurt mixed with chopped dill, lemon juice, and garlic – a lighter and healthier option.
  • Avocado Crema: Blended avocado with lime juice, cilantro, and a touch of jalapeño (optional).

Additional Tips for Perfect Salmon & Sweet Potato Fishcakes

Here are five essential tips to ensure your Salmon & Sweet Potato Fishcakes are always a success:

1. Ensure Sweet Potato is Properly Mashed: Thoroughly mash the cooked sweet potato until it is smooth and free of lumps. This is crucial for the fishcakes to bind together well and have a smooth texture. Overly chunky sweet potato can make the fishcakes crumbly. If you find it difficult to mash smoothly, you can pass it through a ricer or food mill for an extra smooth texture.
2. Don’t Overmix the Fishcake Mixture: Just like with burgers, overmixing the fishcake mixture can make them tough. Mix the ingredients gently until just combined. Overmixing develops the gluten in the breadcrumbs and can lead to a denser, less tender fishcake. Gentle handling is key to achieving a light and flaky texture.
3. Chill the Fishcakes Before Cooking: Chilling the formed fishcakes in the refrigerator for at least 30 minutes (or up to an hour) is highly recommended. This chilling time helps them firm up, making them easier to handle, less likely to fall apart during cooking, and helps the breadcrumb coating adhere better. Cold fishcakes also hold their shape better during cooking and are less prone to spreading in the pan.
4. Control the Heat and Don’t Overcrowd the Pan: Cook the fishcakes over medium heat. If the heat is too high, the outside will brown too quickly before the inside is heated through. Avoid overcrowding the skillet, as this will lower the temperature and steam the fishcakes instead of browning them properly. Cook in batches if necessary to ensure each fishcake has enough space to brown and crisp up evenly.
5. Adjust Seasoning to Taste: Taste the fishcake mixture before forming the patties and adjust the seasoning as needed. Everyone’s taste preferences for salt, pepper, and herbs vary. You can also add a small amount of the mixture to a hot pan and cook it briefly to taste and adjust seasoning before proceeding to form and cook all the fishcakes. This step allows you to fine-tune the flavors to your liking.

FAQ: Salmon & Sweet Potato Fishcake Edition

Q1: Can I use different types of fish for these fishcakes?

A: Yes, you can definitely use other types of cooked fish! Flaky white fish like cod, haddock, or pollock are excellent substitutes for salmon. Tuna (canned or cooked fresh) also works well. Oily fish like mackerel or sardines could also be used for a stronger fish flavor profile. Just ensure the fish is cooked, skinless, and boneless before using in the recipe. Adjust seasonings accordingly to complement the type of fish you choose.

Q2: Can I bake these fishcakes instead of pan-frying?

A: Yes, baking is a healthier alternative to pan-frying. Preheat your oven to 400°F (200°C). Place the breadcrumb-coated fishcakes on a baking sheet lined with parchment paper. Lightly spray the fishcakes with cooking spray or drizzle with a little olive oil. Bake for 15-20 minutes, flipping halfway through, or until golden brown and heated through. Baking will result in a slightly less crispy exterior than pan-frying, but they will still be delicious and healthier.

Q3: Can I make these fishcakes ahead of time?

A: Yes, you can prepare the fishcake mixture and form the patties ahead of time. Store the formed fishcakes, covered, in the refrigerator for up to 24 hours before cooking. You can also cook the fishcakes ahead of time and reheat them. Store cooked fishcakes in an airtight container in the refrigerator for up to 2-3 days. Reheat them gently in a skillet over medium heat, in the oven at 350°F (175°C), or in an air fryer until heated through and crispy again.

Q4: Are these fishcakes gluten-free?

A: As written, this recipe is not gluten-free because it uses breadcrumbs. However, you can easily make them gluten-free by using gluten-free breadcrumbs or almond flour for coating. Ensure all other ingredients are also gluten-free if you are following a strict gluten-free diet. Gluten-free panko breadcrumbs are also available and provide a similar crispy texture to regular panko.

Q5: Can I freeze leftover cooked fishcakes?

A: Yes, cooked fishcakes freeze well. Allow the cooked fishcakes to cool completely. Wrap each fishcake individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To reheat, thaw the fishcakes in the refrigerator overnight or in the microwave. Reheat them in a skillet over medium heat, in the oven at 350°F (175°C), or in an air fryer until heated through and crispy again. Reheating in a skillet or air fryer will help retain crispiness better than microwaving.

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