Sweet Potato Salmon Cakes
Ingredients
- 1-½ to 2-pounds salmon
- 4 large russet potatoes
- 3 large sweet potatoes
- ½ bulb garlic, roasted
- 1 egg, beaten
- 6 tbsp. fresh tarragon, chopped
- Salt and pepper, to taste
- 1-½ cups Panko crumbs
- Canola oil for frying
- Limes, optional
Instructions
- Pre-heat oven to 400°F.
- Wrap all the potatoes in aluminum foil and bake for about an hour until fork tender; remove from the oven; allow to cool completely.
- You can roast the garlic at the same time using the same method but take the garlic out of the oven after a half hour.
- Poach the salmon in gently boiling salted water for about 10 minutes.
- Cool completely, remove bones and skin; break into bite sized pieces.
- Remove the cooled sweet potatoes and russet potatoes from their skins and mash them together.
- Mash the roasted garlic cloves with a fork before adding them to the mashed sweet and russet potatoes.
- Add the beaten egg and stir well.
- Fold in the tarragon and salmon gently; try to not break up the salmon too much as you blend it into the mashed potatoes.
- Season with salt and pepper.
- Form the mashed potato and salmon mixture into balls about the size of a small orange.
- Roll the balls in Panko crumbs and pat them into 1-inch thick cakes.
- Fry in canola oil, over medium low heat, until golden brown.
- Serve with a squeeze of lime.
Notes
Play with the proportions of sweet and russet potato to get the right mix for you. Bake an extra russet potato, or two, to have on standby in case you need more as you are preparing this dish.
