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Canned Salmon Cakes Recipe

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 24 medium cakes 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American

Description

These Canned Salmon Cakes are a delicious and nutritious meal that’s easy to prepare. Made with canned salmon (skin and bones included for added nutrients), sweet potatoes, and oats, these cakes are a flavorful and budget-friendly option. They’re perfect for a quick lunch, dinner, or appetizer. Serve them with your favorite dipping sauce or on a salad for a healthy and satisfying meal.

Ingredients

Units Scale
  • 2 pounds sweet potatoes or yams, skin on and cubed
  • 2 cans salmon (7–8 ounces each), including skin, bones, and juices
  • 2 large eggs
  • 1 cup quick oats or rolled oats
  • 1 large garlic clove, grated
  • 1/2 cup fresh dill, parsley, or cilantro, finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Coconut oil or avocado oil, for frying

Instructions

  1. Cook Sweet Potatoes:
    1. In a medium pot, combine sweet potatoes and enough cold water to cover.
    2. Cover with a lid and bring to a boil on high heat.
    3. Reduce heat to low and cook for 15-20 minutes, or until fork tender.
    4. Drain potatoes and transfer to a large mixing bowl.
    5. Mash sweet potatoes with a masher (or use a food processor for a smoother texture).
  2. Combine Ingredients:
    1. Add salmon (including juices) to the mashed sweet potatoes and mash a bit more.
    2. Add eggs, oats, grated garlic, dill/parsley/cilantro, salt, and pepper.
    3. Stir with a spatula until combined.
    4. Let the mixture sit for 15 minutes to allow the oats to soak up moisture and act as a binder.
  3. Form and Cook Cakes:
    1. Preheat a large ceramic non-stick skillet on medium heat and add a tablespoon of oil to coat. Ensure the skillet and oil are hot.
    2. Using less than ¼ cup of the mixture, form small salmon cakes and place them on the skillet. (Smaller patties hold their shape better.)
    3. Cook for about 5-7 minutes, or until golden brown.
    4. Carefully flip with a spatula and cook for another 5-7 minutes. (Adjust heat as needed to prevent burning.)
    5. Work in batches until all the mixture is used.
  4. Serve:
    1. Serve the patties hot or cold.
    2. Enjoy with your favorite dipping sauce, on a salad, or on a whole grain English muffin.

Notes

  • Store: Refrigerate leftovers in an airtight container for up to 5 days.
  • Freeze: Freeze in an airtight container for up to 3 months.
  • Leaving the skin and bones in the salmon adds extra nutrients like calcium.
  • Adjust the amount of herbs and seasonings to your taste.
  • If the mixture is too wet, add more oats.
  • If the mixture is too dry, add a little more salmon juice or an egg.
  • These cakes can also be baked in the oven for a healthier option.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 90kcal
  • Sugar: 2g
  • Sodium: 200mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 30mg

Find it online: https://yumyy.com/canned-salmon-cakes-recipe/