Sweet Potato Salmon Cakes

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April 15, 2017

With just 4 ingredients, these tasty fish cakes are so easy to make, they will become a regular family favourite.

  • Prep: 1 hr 15 mins
  • Cook: 20 mins


2 salmon fillets

2 sweet potatoes

2 TBS fresh dill, chopped

2 TBS coconut oil


1Roast sweet potatoes for approximately an hour at 390 degrees Fahrenheit. You will know the sweet potatoes are done when you can easily slice them through the centre lengthways with a knife.

2Roast the salmon fillets in the oven (also at 390 degrees), for the last 15-20 minutes, until cooked through.

3Scoop the flesh out of the sweet potato skins, and place in a bowl. Add the salmon fillets (no skin) and dill and combine together.

4Scooping the mixture with your hands, make cakes slightly smaller than the size of your palm. You should be able to make approximately 8-10 cakes.

5Heat the coconut oil in a frying pan over a medium heat. Add the salmon cakes (you may need to do several batches) and heat for approximately 4-5 minutes on each side, until they turn golden brown.

6Once cooked, serve with fresh vegetables and rebooted mayo.


1You may like to combine sweet potato and regular potatoes (boiled to soften), as shown in the photo above


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