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Salmon and sweet potato cakes

Salmon and sweet potato cakes


4 serves

20 m

40 m


  • 800 g orange sweet potato, peeled, cut into 2 cm pieces
  • ¼ cup olive oil
  • 415 g can pink or red salmon, drained, flaked
  • 4 green shallots, finely chopped
  • 1 egg
  • 1¼ cups (90 g) wholemeal breadcrumbs
  • Garden salad with avocado, to serve
  • Lemon wedges, to serve


  • ½ cup reduced fat plain Greek yoghurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice


Step 1

Line a large baking tray with baking paper. Place sweet potato on prepared tray, drizzle with 1 tablespoon olive oil and toss to coat. Bake in a 200 °C preheated oven for 30 minutes or until tender. Cool slightly. Transfer to a large bowl. Mash well.

Step 2

Add salmon, shallots, egg and ¾ cup breadcrumbs to sweet potato. Season with pepper. Mix until well combined.

Step 3

Place remaining breadcrumbs on a large plate. Divide salmon mixture into 12 even portions. Shape portions into 7 cm round patties and toss in breadcrumbs to lightly coat.

Step 4

Heat remaining oil in a large non-stick frying pan over a medium-high heat. Cook patties in 2 batches for about 3 minutes on each side or until golden brown. Transfer to a baking paper-lined baking tray.

Step 5

Meanwhile, to make dressing, whisk all ingredients in a small bowl with 1 tablespoon water until combined. Season with pepper.

Step 6

​Serve salmon cakes with salad, dressing and lemon wedges.


  • Keep salmon cakes warm on a baking paper-lined tray in a 160 °C oven while making salad and dressing.
  • Save time by cooking sweet potato in an air fryer at 200 °C for about 20 minutes or until tender.
  • If you’ve got fresh herbs on hand, finely chop 1-2 tablespoons and add to salmon mixture for extra flavour. Parsley, dill, basil or coriander would all work well in this recipe.
  • You can replace sweet potato with any leftover chopped roasted or steamed vegetables. You will need about 375 g (2 ½ cups).
  • Any leftover salmon cakes can be refrigerated for up to 2 days or frozen for up to 2 months. To serve, reheat in oven or microwave until hot.
Plate of colourful vegetarian penne pasta with broccholi

Quick easy delicious recipes

A collection of heart-healthy 30 minute or less recipes. Includes time-saving tips for quick, easy, delicious meals.

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