Premier Catch Sweet Potato Salmon Cakes
Rated 4.9 stars by 8 users
Category
Appetizer
Ingredients
-
1 lb Wild Alaskan King Salmon or Wild Alaskan Sockeye Salmon (2 x 8 oz portions), cooked
- 1 small sweet potato, peeled and cooked
1 tbsp seafood seasoning
2 eggs
1/3 cup green onions
Salt & pepper
1/3 cup fat free Greek yogurt
3 tbsp mayonnaise or more greek yogurt
1 clove garlic, minced
1 tbsp fresh dill, chopped
1/2 tsp honey
1 tsp sriracha sauce or more for more spice
salt and pepper
Salmon Cakes:
Sriracha Dill Sauce:
Directions
Preheat oven to 425 degrees and bake for 10 minutes. You can also pan-fry these until crispy and cooked through.
Chop the cooked salmon and cooked and peeled sweet potato. Mix together in a bowl.
Mix in the seafood seasoning and green onions.
Next, whisk two eggs into the mixture. Add salt and pepper to taste.
Use a scooper to make 12-14 cakes.
If you are baking them, place them on a parchment paper lined tray. Or, pan fry in a little olive oil.
Sriracha Dill Sauce:
While the salmon cakes are cooking, mix together the ingredients in a small bowl.
Serve and enjoy!
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