Salmon Fish Cakes With Sweet Potatoes & Peas
These salmon fish cakes with sweet potatoes and peas are a staple in my kitchen. Perfect for dinner, lunch, or a quick snack straight from the fridge! In this recipe, the salmon patties are pan-fried and served with spiced aioli and celery radish salad, but you can pair them with a variety of sauces and side dishes.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👨🍳 Nutrition Notes | 🥗Serving Suggestions | 💡 Recipe Tips | 📝 Go To Full Recipe |🐟 More Recipes With Canned Salmon
Please note that this is an updated recipe (originally published in 2012)! I’ve been making salmon patties for years and the original recipe was slightly different using raw salmon steaks that I partially cooked first. I’ve simplified this dish and started using canned salmon instead. If you want the original recipe, find it as a Google doc here. Recipe by moi, pics by Lindsay Fordham.
My Salmon Fish Cakes
These beautiful salmon fish cakes or salmon patties are ideal for a nutritious and delicious dinner. They are particularly great for those who are usually picky with fish, as the flavor is milder with the addition of sweet potatoes in the mix.
Made with canned salmon, this dish is a budget-friendly way to incorporate healthy Omega-3s into your diet. Additionally, it's a convenient recipe using pantry and freezer staples, making it perfect for when fresh produce is running low.
The radish and celery salad complements the flavors of the fish cakes perfectly and provides a healthy dose of raw vegetables and fiber. I also enjoy salmon cakes with coleslaw, a large garden salad, or stir-fried veggies.
This dish is gluten-free and can be adapted to be Paleo and Whole30-friendly.
What You’ll Need
Here are the ingredients you will need for salmon fish cakes. Full measurements are in the recipe card below.
- Salmon. I typically use canned wild salmon, but I have also made these with tuna and sardines! Consider this recipe as a template, as it's quite forgiving, allowing you to use any canned fish and adjust the amount used.
- Sweet potatoes. Pre-cooked sweet potatoes are mashed and used to add bulk to the fish cakes batter. They are nutritious and add a hint of sweetness while reducing the fish flavor. If you're not a fan of sweet potatoes, you can use white potatoes instead.
- Peas. Frozen peas that are thawed in hot water or briefly boiled with sweet potatoes. I often add them in at the end.
- Other ingredients. I enjoy the sharpness of finely diced onions in fish cakes. Additionally, you'll need salt, pepper, and you can experiment with flavors by adding lemon zest or paprika.
- Thickeners & binders. This recipe uses 1 egg and a bit of gluten-free flour. For a paleo or Whole30 version, use 1/4 cup almond meal and 1/4 cup tapioca flour or cassava flour. You can also use buckwheat or quinoa flour here.
How To Make Salmon Fish Cakes
You will find the recipe card with all ingredients, instructions, and a nutritional breakdown below. Here are step-by-step photos to guide you along.
- Step 1. Add cubed sweet potatoes to a pot and cover with cold water. Bring to a boil, then reduce the heat to medium-low and cook the potatoes for about 10 minutes, until tender when pierced with a fork.
- Step 2. At this point, add the frozen peas to the pot and cook for 1 minute (to thaw out and cook the peas briefly). Strain and let cool for 5-10 minutes in a sieve.
- Step 3. Meanwhile, finely dice radish and celery and combine them with the other salad ingredients. Set aside.
- Step 4. Strain the canned salmon and remove any larger bones. You can leave the smaller bones as they will break down and mix through the batter.
- Step 5. Add the cooled cooked sweet potatoes and peas to a large mixing bowl and mash with a potato masher or a fork. Only mash to break the potatoes down roughly, it doesn’t have to be very smooth.
- Step 6. Add the salmon (breaking it into smaller chunks as you add) and then add the finely diced onions, salt, pepper, lemon zest, and 1 whole egg. Use a spoon or your hands to combine the fish cake batter until everything is evenly incorporated.
- Step 7. Finally, add the flour and mix through. The mixture should be quite thick and denser than without the flour. You should be able to scoop a couple of tablespoons into your hands and gently mold the cakes. I usually estimate the amount, and I believe ½ cup should be enough, but if you feel you need more flour, please add a couple more tablespoons. Dust each side lightly with extra flour and set aside on a flour-dusted plate or board.
- Dust each side lightly with extra flour and set aside on a flour-dusted plate or board.
- Step 8. Heat about 2 tablespoons of oil in a large frying pan/skillet over medium-high heat. Once hot, add the fish cakes, leaving a gap between them. Cook for 3 minutes on each side, until golden brown. Once cooked, set aside covered to keep warm.
- Step 9. Meanwhile, mix the aioli ingredients in a bowl. Set aside.
Serve the fish cakes with the salsa salad and aioli on the side.
Nutrition Notes
This meal is highly nutritious, packed with Omega-3s, vitamin D, selenium, B vitamins, as well as vitamins and antioxidants.
Salmon Fish Cakes Only: 390 calories, 34 g carbs, 4.5 g dietary fiber, 27 g protein, 15 g fat. The serving size is 2-3 patties depending on size.
Fish Cakes With Salad & Aioli: 580 calories, 42 g carbs, 6.6 g dietary fiber, 29 g protein, 33 g fat. Serving size is 2-3 patties, 1-2 tbsp sauce, and 1/4 of the salad.
What To Serve Salmon Fish Cakes With
Since these salmon patties contain sweet potatoes and peas, they don’t necessarily require a starchy or carb-heavy side dish. Instead, I opt for a salad or vegetable side. You can serve cooked quinoa or rice on the side if desired. My favorite sides with salmon patties include:
Sauces For Salmon Patties
Storing Fish Cakes
Fish cakes can be stored in the refrigerator for up to 3 days and can be enjoyed cold or reheated in a frying pan or microwave for a quick refresh. They also freeze well for up to 3 months. Thaw them in the fridge overnight and reheat thoroughly in a pan or oven.
Make-Ahead Tips
There are occasions when you may want to prepare the fish cakes ahead of time but cook them later. In such cases, I prepare the mixture, shape the patties, dust them with a little flour, and lay them out on a tray or platter that fits in the refrigerator. They can be refrigerated uncooked for 1-2 days, then brought to room temperature and cooked as instructed.
Freezing Uncooked Fish Cakes
Prepare the fish cakes as directed, dust lightly with flour, place on a tray, and freeze for about an hour until firm. Transfer the semi-frozen fish cakes to a freezer-safe bag or container and store for up to 3 months. Thaw them in the fridge overnight, dust with a little extra flour before cooking, and pan-fry as directed.
