Sweet Potato Salmon Cakes with Avocado Crema
Servings 18 salmon cakes
These sweet potato salmon cakes served with a tasty avocado crema are a fun way to obtain nutrients like healthy fats and protein! They're perfect for baby-led weaning or toddlers since they're easy to hold and fun to eat. A great healthy meal option for the whole family!
Video
Ingredients
- 20 oz cooked salmon chopped finely (about 3 salmon fillets)
- 3/4 cup mashed sweet potato (or about 1 medium sweet potato cooked)
- 1/4 cup almond flour (can also use bread crumbs)
- 1 egg
- 3 tablespoons finely chopped green onion (or chives)
- 1 teaspoon dried dill (or 1-2 tablespoons fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 tablespoons olive oil
For avocado crema (optional):
- 1 medium ripe avocado
- Juice of half a lemon (about 1.5 tablespoons lemon juice)
- 2 tablespoons olive oil
- 4 tablespoons water
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon dried dill (optional)
Instructions
- Place the cooked flaked salmon into a large bowl. Add mashed sweet potato, almond flour, egg, green onion, dill, salt and pepper and mix until well combined.
- Heat a non-stick frying pan over medium high heat. Add 1 tablespoon of oil to the pan. Form the salmon mixture into approximately 18 small patties (about 2 tablespoons worth of mixture each). Place in the pan, leaving room between each one. You may need to cook the salmon cakes in two batches.
- Cook for 3-4 minutes on the first side. Carefully flip and cook for another 2-3 minutes on the other side. Repeat with any remaining salmon cakes.
- Meanwhile, place ingredients for avocado crema in a food processor or mini blender and blend until smooth. Serve salmon cakes warm topped with avocado crema, if desired.
Notes
- To cook the salmon: Preheat oven to 425 degrees F and bake for 12-18 minutes or until salmon flakes and is cooked through (times may vary depending on the thickness of the salmon).
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To cook the sweet potato:
- Microwave method: Pierce a sweet potato with a fork and cook on microwave safe plate in microwave for 5 minutes or until soft enough to mash with a fork.
- Oven method: Preheat the oven to 425 degrees F. Place sweet potato on a baking sheet and bake for 50-60 minutes or until soft enough to pierce with fork.
- For a super quick and easy meal, I recommend cooking the salmon and sweet potato ahead of time so that all you have to do is assemble and cook the patties when meal time rolls around.
- If you find that the mixture is too moist when trying to form it into cakes, you can place it in the fridge for a few minutes to help it firm up a bit. You can also add some additional almond flour or bread crumbs to the mixture to help absorb some of the excess moisture.
- You can freeze any extra cakes in the freezer between parchment paper in a container or a Ziploc bag.
- If you don't want to form the salmon mixture into mini cakes you can always make them into salmon burgers as well.
- If you find that the mixture is too moist when trying to form it into cakes, you can place it in the fridge for a few minutes to help it firm up a bit. You can also add some almond flour or bread crumbs to the mixture to help absorb some of the excess moisture.
- Be sure to pack the mixture together well using your hands to prevent it from falling apart when you flip it in the frying pan.
- If you'd like the avocado dip to be a thinner consistency, add one tablespoon of water at a time until desired consistency is achieved.
- If making these salmon patties for baby-led weaning, I recommend leaving out the salt for baby's portion to limit sodium intake.
- The nutritional information provided is based on one salmon patty. The avocado crema has not been included in the calculation.
Nutrition
Calories: 70kcalCarbohydrates: 3gProtein: 7gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 93mgPotassium: 210mgFiber: 1gSugar: 1gVitamin A: 1837IUVitamin C: 1mgCalcium: 13mgIron: 1mg
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