These Salmon Potato Cakes (AIP/Paleo) are for people who love fish, and people who don’t! White sweet potato mellows the fish, while the rest of the flavors are punchy.
How are you doing on your fish intake? Is it difficult to eat fish regularly? Then, my friends, may I suggest these babies. They use canned salmon (similar to tuna), so there’s nothing to thaw.
Do you have trouble with the taste of fish? Again, these. The white sweet potato mellows out that fish flavor, but the rest of the flavors – lemon zest, lemon juice, capers and green onions – turn up the volume. Add a little squeeze of lemon at the end, and you are golden. You might not even notice that you are eating fish!
Helpful kitchen equipment
There are two items that would be really helpful for this recipe:
Using a microplane is the quickest way I know of to get just the fine zest from citrus. You basically use it like you do a nail file. The mini food processor? I know, I know. I talk about it all the time. That’s because they really, really are handy! Whip up a pesto sauce, or whatever. In this recipe, we’re using it to purée the sweet potato mixture. It works like a champ!
More fish recipes
Would you like to explore some other fish recipes to get your omega 3s? Try these:
- Orange Maple Glazed Salmon
- Halibut w/Lemon Caper Sauce
- Tuna Bowl for One
- Shrimp Fried “Rice” sheet pan
- Moules Marinière (sailor style mussels)
I hope you’ll give this fish recipe a try. Let me know how it goes!
As always, I’m wishing you great love, and deep healing.
💗,
Wendi
Salmon Potato Cakes
Course: MainCuisine: AIP, PaleoDifficulty: Easy4
patties26
minutes8
minutesThese Salmon Potato Cakes (AIP/Paleo) are for people who love fish, and people who don’t! White sweet potato mellows the fish, while the rest of the flavors are punchy.
Ingredients
1 cup 1 diced white sweet potato
1/4 cup 1/4 fresh lemon juice
2 TBSP 2 full fat coconut milk
2 TBSP 2 arrowroot starch/flour
2 2 cans skinless, boneless salmon (5 ozs. each), drained
Zest of one lemon
2 TBSP 2 finely chopped flat leaf parsley
2 TBSP 2 capers
1/2 tsp 1/2 sea salt
3 TBSP 3 extra virgin olive oil
1/4 cup 1/4 slliced green onions
Directions
- Fit a saucepan with a steamer basket, and fill with water, just until water reaches the basket. Cover the saucepan, and place over medium high heat. When water comes to a boil, add sweet potatoes to the basket. Cover and steam until fork tender, 5-10 minutes.
- Remove sweet potatoes to a mini food processor. Add lemon juice, coconut milk and arrowroot. Process until smooth. Remove mixture to a bowl. Stir in salmon, lemon zest, parsley, capers and salt.
- Heat olive oil in a skillet or chef’s pan over medium heat. Meanwhile, form 4 patties from the salmon mixture. (Tip: It helps to wet your hands.). When oil is hot, carefully place patties in the pan along with the green onions. Leave undisturbed for 4-5 minutes. Turn over (only once), and leave undisturbed for 3-4 minutes. Allow the green onions to brown. Serve with lemon wedges.
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This is so delicious! When I made this the first time, I tasted it before cooking it. Yum! Now I just make it as a “salad” like a different version of tuna salad. It’s great for the hot summer. I do leave out the flour and oil since I’m not cooking it.
That’s great! I’m glad you like it! :)))
Another winning recipe! There are soo many! This is a new favorite. I can see making this on the regular each week. My BF loved this as well! He goes cuckoo for capers. I was rushing to catch a movie & didn’t pay attention fully so included the green onions in the mix. Look forward to following your instructions to see how the green onions taste sautéed alongside the patties. Salmon got expensive so it’s great to have this delicious recipe & feel indulgent with the canned variety. Thank you!
Hiya! I totally agree with you – it’s nice to have some salmon without the price tag! Yeesh! I also agree with your BF. Capers are little packets of heaven. 😀 Thank you for taking the time to write! -Wendi