Name: Healthy Salmon Fish Cakes with Sweet Potato
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 16 small fish cakes
Ingredients: 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

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 healthy fish cakes made using white fish and regular potatoes. Check out also this simple quinoa fish cakes 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 healthy ranch dip or refreshing yogurt dip I made for a salmon fish fingers recipe. You can also serve them with this easy dairy free coleslaw with pomegranate or radish slaw I made for a healthy salmon burgers recipe.

More healthy salmon dinner recipes

Salmon Pot Pie with Leek, Spinach & Sweet Potato (Puff Pastry)

Healthy Creamy Leftover Salmon and Potato Bake

Baked Salmon and Sweetheart Cabbage with Dill

Top down view of salmon fish cakes with lemon wedges and zester on wooden board and skillet with fishcakes in top left corner.

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5 from 1 vote