Salmon Cakes

These salmon cakes ended up being a nice change from our typical grilled salmon in some form on a weekday night. Why I've never made salmon cakes before is a mystery to me now that I've come across them, but will definitely add them to the repertoire from here on in. This recipe sound appealing because of the additions of sweet potato and panko, which I knew would be well received at the dinner table. Three out of the four of us loved this (the fourth doesn't like salmon so she would have been a hard sell even if it had been dipped in sugar, deep-fried and then dunked in chocolate), although I probably will zip up the flavour in the future with some added hot sauce and maybe chopped onions or something. Not totally bland but could have been a bit more flavourful.

Baked Salmon Cakes
(makes 8 salmon cakes)

1 medium sweet potato, peeled and chopped
1 green onion, sliced
2 tbsp chopped fresh parsley
zest of 1/2 lemon
2 tbsp mayonnaise
1 egg, whisked
1/4 cup and 2/3 cup panko bread crumbs
3/4 tsp hot sauce
1 tbsp Dijon mustard
1 tsp paprika
1 tbsp chopped capers
2 6-oz cans wild salmon

Preheat oven to 450 degrees. Bring a pot of water to a boil and cook sweet potato until tender, about 15 minutes. Meanwhile, combine all other ingredients (reserving 2/3 cup of panko for breading later) in a large bowl. When sweet potato has cooked and cooled, add to bowl and mash mixture together.

Form mixture into 8 patties, using your hands, and then bread patties in the remaining panko. Place on a greased baking sheet and bake for 5 to 7 minutes, then flip them over and bake for another 5 minutes. Finally, put them under the broiler for 2 more minutes, to get them nice and crunchy and brown.

Rest of the week

Oct 12 Tacos with salad

Oct 13 Salmon cakes with broccoli