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Sweet Potato Salmon Cakes served on a large white platter with Brussels sprouts and a dill dip

Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce

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Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce - creamy sweet potato binds with flaky pan-seared salmon in this uber-healthy super food combo.
Course Entree, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 7 patties
Calories 135
Author Kim

Ingredients

For the sweet potato salmon cakes:

  • 12 ounces wild-caught salmon about 2 fillets, cooked*
  • 1 small sweet potato cooked and peeled (about 1/2 cup)**
  • 1 tablespoon seafood seasoning (I used Old Bay Seasoning.)
  • 3-4 tablespoons chopped fresh dill or 3 teaspoons dried dill weed or more to taste
  • 2 eggs, lightly beaten
  • 1/3 cup finely sliced green onions

For the creamy dill sriracha sauce:

  • 1/3 cup fat free plain Greek yogurt
  • 3 tablespoons mayo or additional Greek yogurt
  • 1 clove garlic finely minced
  • 1 tablespoon chopped fresh dill or more to taste
  • 1/2 teaspoon honey
  • Salt and pepper to taste
  • 1-2 teaspoons sriracha sauce or more to taste

For the balsamic maple Brussels sprouts:

  • 1 lb. Brussels sprouts halved
  • 1.5 tablespoons extra virgin olive oil divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon maple syrup

Instructions

For the sweet potato salmon cakes:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Combine all ingredients in a medium mixing bowl.
  • Using 1/3 cup measuring cup, scoop batter and shape into 7 cakes. It is easier to work with batter if your hands are slightly damp.
  • Sauté cakes 3-5 minutes on each side. I had to do this in two batches and added another tablespoon of olive oil to the skillet for my 2nd batch.
  • Once lightly browned on both sides, remove from skillet and transfer to paper towel lined plate.

For the creamy dill sriracha sauce:

  • Simply combine all ingredients in a small bowl. Enjoy!

For the balsamic maple Brussels sprouts:

  • Preheat oven to 425ºF. Line baking sheet with foil and spray with nonstick cooking spray or line baking sheet with parchment paper or silicone mat.
  • Toss Brussels in 1 tablespoon of olive oil, salt and pepper. Spread evenly on baking sheet and bake for 20 mins.
  • Remove from oven and toss in 1/2 tablespoon olive oil, balsamic vinegar and maple syrup. Serve immediately.

Notes

*Alternatively, use 2 (5 ounce) cans salmon or tuna. The salmon is to be cooked before making patties. I pan-seared my salmon according to the method, detailed in this recipe. It makes for such wonderful salmon. I did not use the seasoning recipe in the recipe, but only seasoned with garlic powder, salt and pepper.
**Roast sweet potato at 400ºF. for about 45-60 mins and until soft.
 
Photos by Erin at The Almond Eater.

Nutrition

Serving: 1salmon patty | Calories: 135kcal | Carbohydrates: 3.1g | Protein: 12.1g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 79.9mg | Sodium: 56.5mg | Fiber: 0.6g | Sugar: 0.6g