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

DifficultyBeginner

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

Yields810 Servings
Prep Time1 hr 15 minsCook Time20 minsTotal Time1 hr 35 mins

 2 salmon fillets
 2 sweet potatoes
 2 TBS fresh dill, chopped
 2 TBS coconut oil

1

Roast 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.

2

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

3

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

4

Scooping 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.

5

Heat 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.

6

Once cooked, serve with fresh vegetables and rebooted mayo.

7
NOTE
8

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

Ingredients

 2 salmon fillets
 2 sweet potatoes
 2 TBS fresh dill, chopped
 2 TBS coconut oil

Directions

1

Roast 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.

2

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

3

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

4

Scooping 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.

5

Heat 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.

6

Once cooked, serve with fresh vegetables and rebooted mayo.

7
NOTE
8

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

Sweet Potato Salmon Cakes
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