Easy Sweet Potato Salmon Cakes
These salmon cakes are a delicious way to get in some Omega-3s without it being too… well, fishy. Need another bonus? The ingredients are relatively inexpensive but pack a nutritional punch. Each salmon cake is balanced with protein and carbs with a little bit of fat thrown in. These are perfect for a post-workout meal or add in a little fat for a more well-balanced~ meal to keep you fueled!
Ingredients:
2 medium sweet potatoes (~8 OZ)
2 cans of salmon (no bones or skin)
1tbs spicy mustard, or mustard of choice
1 egg (whipped)
1 tbs lemon juice
2 tsp dried parsley
1 tsp paprika
salt and pepper to taste
Directions:
Preheat your oven to 425 degrees F and halve your potatoes. Sprinkle them with a little salt and pepper before laying them face-down on a baking tray, and bake for about 30 minutes. You CAN boil them if you wish or steam them but roasting them gets a nice caramelization, which leads to a richer flavor.
While your potatoes are cooking, drain your cans of salmon and pat the fish as dry as possible. You don’t want your cakes to crumble! Set your “dried” salmon in a bigger bowl.
Once your sweet potatoes are out of the oven, allow them to cool completely. Then, scoop out the flesh and put it into a bowl with the salmon. Add in the mustard, egg, and spices and combine. You may want to use your hands for this. Separate your cakes into 4 balls and flatten them with your palm. Place them onto a plate and transfer to the fridge for about 10-20 minutes to set.
While your salmon cakes are setting, preheat your favorite skillet over medium heat. Remove the cakes from the fridge and place in to the oiled skillet. Cook each cake for about 3-4 minutes per side or until slightly browned. Remove from heat and enjoy!
I topped mine with a sriracha mayo: 1 tbs mayo and 2 tsp sriracha combined. This added in some much-needed fat to balance out my meal.
There you go! A perfect meal to make for lunch or dinner, or even to meal prep. These will keep in the fridge for up to 5 days.
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