Sweet Potato Salmon Cakes

Sweet Potato Salmon Cakes

These are from ‘It starts with food’ cookbook and I always double the recipe so the kids/ husband and I can eat these throughout the week. I eat them for breakfast with home-made mayo or throw them in salads as my protein and carb.
Prep Time 15 mins
Cook Time 30 mins
Total Time 55 mins
Course Lunch, Side Dish, Snacks
Cuisine Seafood
Servings 3 servings


  • 1 5 oz can wild caught salmon I get mine from Costco (wild caught)
  • 1 sweet potato large, already roasted and skin removed (do this Sunday and put in fridge until you are ready to use with skin on)
  • 1 egg
  • 2 tbsp almond flour
  • 2 tbsp fresh parsley minced or 2 tsp dried
  • 2 green onion diced
  • 2 tbsp fresh dill minced or tsp dried
  • 1 tsp hot sauce
  • 1 tsp paprika
  • 1 tsp Sea salt
  • 1 tsp pepper
  • 2 tbsp butter or coconut oil melted


  • Preheat oven to 425. Use parchment paper for this or a baking liner
  • After you drain and crumble salmon, mash up sweet potato & combine all ingredients except for butter/coconut oil.
  • Brush the pan/parchment paper with oil and then form mixture into patties. You want the to be about 2’’ wide and 1’’ thick.
  • Bake for 20 minutes then flip and return for final 10. I like to brush excess oil on top before final round in the oven.
Tried this recipe?Let us know how it was!