These creamy healthy salmon fish cakes contain sweet potato, a little cream cheese and refreshing lemon zest.  This minimalist recipe is super quick and easy to throw together especially if you prepare the ingredients ahead.  You can either prepare the salmon specially or use salmon leftovers.

My healthy salmon fish cakes are very low in fat and contain super nutritious ingredients.  In addition to the salmon they are made using healthy and delicious sweet potato, as well as a small amount of cream cheese.  The cheese helps to create a smooth and creamy texture and adds a bit of tangy flavour which offsets the sweetness of the potato.  You can use either regular or low fat cream cheese.

You might also like these easy made using white fish and regular potatoes.  Check out also this simple recipe.

How to make healthy salmon fishcakes

Prepping the salmon

Unless you are using salmon leftovers start by baking the salmon together with the sweet potato.  Place the salmon on a baking sheet lined with non-stick baking paper, season, drizzle with a little lemon/lime juice and add a knob of butter.  Bake in the centre of the oven for about 15 minutes or until fully cooked, taking care not to overcook it.  Remove from the oven and set aside to cool.  Remove the skin (if present) before adding into the fish cakes mixture.

Prepping the sweet potato

Bake the sweet potato along with the salmon.

Place on a small baking sheet and pop onto the top oven shelf (with the salmon underneath) and bake until fully cooked and tender.  Once you’ve removed the salmon increase the heat and finish baking the potatoes until tender.  Remove from the oven and leave to cool.  Scoop out the pulp and add into the fish cakes mixture.↓

(I recommend using 2 smaller sweet potatoes rather than one large as they will take less time to cook).

Making salmon sweet potato fish patties

This is the least time consuming bit.  Simply place the sweet potato pulp, salmon, cream cheese, lemon zest and seasoning in a blender and pulse until well combined and smooth.  Then form small fish cakes, coat in the breadcrumbs and fry in a little oil (about 2 tablespoons per batch) over a medium heat until lightly browned (approx. 2 minutes on each side).

Prepare ingredients ahead

Both the salmon as well as the sweet potato can be cooked ahead and refrigerated (for up to 2 days) until you are ready to make the fish cakes.  Make sure they have cooled completely before popping them in the fridge.

This fish cakes recipe is ideal for using salmon leftovers.  Simply combine with the rest of the ingredients and follow the instructions for making the fish cakes.

Serving suggestions

These easy healthy fish cakes with salmon and sweet potato are delicious with a drizzle of lemon juice, crispy salad or creamy dip.  Such as or refreshing yogurt dip I made for a recipe.  You can also serve them with this easy with pomegranate or radish slaw I made for a recipe.

More healthy salmon dinner recipes

55 mins
These creamy healthy salmon fish cakes contain sweet potato, a little cream cheese and refreshing lemon zest.  This minimalist recipe is super quick and easy to throw together especially if you prepare the ingredients ahead.  You can either prepare the salmon specially or use salmon leftovers.
  • 400
    g
    raw or cooked salmon
  • 500
    g
    sweet potato,
    approx. 2 medium sweet potatoes, unpeeled
  • 2
    tbsp
    cream cheese,
    regular or low fat
  • zest of 1 lemon
  • 5
    tbsp
    breadcrumbs,
    plus 2 more for coating
  • olive oil for frying,
    2 tbsp per batch
  • fine sea salt and white pepper to taste

Preheat the oven to 375 F/ 190 C/ gas mark 5. Bake the sweet potato and salmon simultaneously.

Place the sweet potatoes on the top oven shelf.

If you are using raw salmon place in on a baking sheet lined with non-stick baking paper, season, drizzle with lemon juice and bake in the centre of the oven for 15 minutes or until fully cooked (take care not to overcook it though). Remove from the oven and set aside to cool completely.
Increase the heat to gas mark 6 and continue baking the sweet potato until fully cooked and tender (for about 20 more minutes or so, depending on the size and shape of your sweet potatoes). Remove from the oven, cut in half and set aside to cool completely.

To make the fish cakes combine the cooked salmon, sweet potato (the pulp), cream cheese, lemon zest, season to taste and blitz until smooth (but don’t overblend). Fold in the breadcrumbs, adjust seasoning and form small fish cakes (dampen your hands once in a while to prevent the mixture sticking to them). Coat in breadcrumbs (you will need about 2 tablespoons).  

Heat up a little oil (use 2 tablespoons per batch) and fry the fish cakes over a medium heat for about 2 minutes on each side until lightly browned. Do not overcrowd the pan and take care when turning the fish cakes over as they will be soft.
Recipe Notes

You can bake both the salmon and the sweet potato ahead and, once completely cooled, refrigerate for up to 2 days.

Pin Healthy Salmon Fish Cakes with Sweet Potato

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I am sharing this healthy fishcakes recipe with  hosted by The Lazy Gastronome.

This content was originally published here.