Sweet Potato Salmon Cakes with Dill Sriracha Sauce

Sweet Potato Salmon Cakes with Dill Sriracha Sauce

These nutrient-packed Sweet Potato Salmon Cakes are easy to prepare, featuring a delightful blend of sweet potatoes, salmon, and a kick from dill Sriracha sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the salmon cakes

1 cup cooked sweet potato, mashed Ensure sweet potato is fully cooked.
1 can (14 oz) salmon, drained and flaked Canned salmon works best.
1/2 cup breadcrumbs Panko breadcrumbs for a crispier texture.
1/4 cup green onions, chopped Adds freshness.
1 large egg, beaten Acts as a binder.
1 teaspoon garlic powder For added flavor.
to taste Salt and pepper Adjust according to preference.

For the dill Sriracha sauce

1/2 cup Greek yogurt For a creamy base.
1 tablespoon fresh dill, chopped Fresh dill adds a pop of flavor.
1 tablespoon Sriracha sauce Adjust for spiciness.
1 teaspoon lemon juice Adds freshness.

Method

Preparation

In a mixing bowl, combine the mashed sweet potato, flaked salmon, breadcrumbs, green onions, beaten egg, garlic powder, salt, and pepper. Mix until well combined.
Form the mixture into patties, ensuring they hold their shape.

Cooking

Heat oil in a skillet over medium heat.
Cook the patties for about 4-5 minutes on each side or until golden brown and crispy.

Sauce Preparation

In a separate bowl, mix Greek yogurt, dill, Sriracha, and lemon juice together to create the sauce.

Serving

Serve the salmon cakes warm with the dill Sriracha sauce drizzled on top or on the side.

Notes

Store leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. For reheating, place in a skillet over medium heat for a few minutes on each side until heated through. If freezing, wrap tightly in plastic wrap and place in a freezer bag for up to 1 month. Thaw in the fridge before reheating.