Salmon and Sweet Potato Fishcakes

Okay... so this recipe involves canned fish... it's not the most glamorous ingredient but, hey, it's cheap and easy. You could totally use salmon filets for this, but on a week night it's just so quick to open a can of salmon and mix it in with all the other stuff. Try it and you won't regret it. This recipe is simple, rich, and very satisfying (it's also totally stolen, ht Cheep Beets).

I'd never used canned salmon before I stumbled upon this recipe. Tuna, sure, sardines and anchovies, yes... but salmon? The first time I opened the can and looked down and the pink grey smoosh I wasn't sure anything good was going to come of it. Turns out 'don't knock it 'til you've tried it' was the right attitude here, it tastes great all fried and mixed with sweet potato mash (I mean, it would be hard to find something that didn't). 


So this is now a regular week night dinner. It's so comforting on cool autumnal nights with a light side salad and a glass of wine or a nice IPA. It would almost be a fancy meal if my roommate and I didn't eat it in front of the TV catching up on Nashville

Fall food really is my favorite and the first lot of sweet potatoes came in our CSA last week, so I'm getting ready to cook these on repeat for the next few months. 


1 can of salmon

2 sweet potatoes


juice from 1 lemon

1 egg

1/4 cup breadcrumbs

good pinch of paprika 

canola oil 

salt & pepper

plain yogurt to dip

parsley and lemon wedge to garnish


Peel and chop the sweet potatoes. Boil until tender, approx. 15 mins. Once cooked, mash. 

Slice the scallions and add the scallions, salmon, lemon juice, breadcrumbs, and paprika to the potato mash. Mix together, taste, and season. 

Stir the egg into the mixture and form patties about 2" by 1/4".

Heat a thin layer of canola oil in a frying pan on a low medium heat. Drop the patties (maybe 3 at a time) into the pan. Cook without touching for about 3 minutes, flip, and cook on the reverse side for another 2 or 3 minutes. Add more oil or adjust the heat if necessary. 

Serve with yogurt dip and a lemon wedge, garnish with parsley.