• Prep Time: 10 mins
  • Cooking Time: 60 mins
  • Serves: 24

Canned Salmon Cakes

  • Recipe Submitted by on

 Ingredients List

  • 2 lbs sweet potatoes (yams), skin on and cubed
  • 2 cans salmon (wild Pink is the cheapest)
  • 2 large eggs
  • 1 cup quick or rolled oats
  • 1 garlic clove, grated
  • 1/2 cup dill (parsley or cilantro), finely chopped
  • 3/4 tsp salt
  • Ground black pepper, to taste
  • Coconut or avocado oil, for cooking


In a medium pot, combine sweet potatoes and enough cold water to cover. Cover with a lid and bring to a boil on high, reduce heat to low and cook for 20 minutes or until fork tender. Drain potatoes and transfer to a large mixing bowl.
Mash sweet potatoes with a masher (I do not like the fine texture that food processor yields but you could use it). Add salmon including the juices (all that flavour!) and mash a bit more. Add eggs, oats, garlic, dill, salt, pepper and stir with spatula until combined. Let mixture sit for 15 minutes to let oats soak up and act as a binder.

Preheat large ceramic non-stick skillet on medium heat and add a tablespoon of oil to coat. It is important that skillet and oil are hot. Using under 1/4 cup mixture, form small salmon sweet potato cakes and place on a skillet. These are delicate, and I found large size patties do not hold as well. Cook for about 5-7 minutes (or until golden brown), carefully flip with a flat spatula and cook for another 5-7 minutes. Play it by ear until a nice crust forms, and as a skillet gets hotter, cakes cook faster, usually by the end of batch #2. Work in batches.
Serve hot or cold, both states are extremely tasty!!! You can use your favourite sauce for dipping, serve with a salad or on a whole grain English muffin.

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