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+ servings
Sweet Potato Salmon Burger

Sweet Potato Salmon Cakes

These Sweet Potato Salmon Cakes are so delicious! If you're looking for a quick and easy weeknight meal, that tastes like you've spent hours in the kitchen, then look no further.
Course Appetizer, Main Course, Snack
Cuisine American
Keyword fish cake, salmon, sweet potato
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 cakes
Calories 134kcal
Author Alyssa


  • 1 medium sweet potato , peeled
  • 1/2 cup cooked quinoa I used red for this recipe because I liked the color
  • 1 6 oz can wild salmon (skinless and boneless if possible)
  • 2 large eggs
  • 4 green onions minced
  • 2 tablespoons gluten-free cornmeal/flour of choice
  • Salt & pepper to taste
  • Oil for cooking


  • Cut the sweet potato into cubes. You'll have about 2 cups. Add them to a steamer basket and steam for 5 - 7 minutes until the potatoes are fork-tender.
  • Allow the sweet potatoes to cool slightly, then transfer them to a bowl and mash them until (almost) smooth.
  • Add the rest of ingredients into the mixing bowl and mix with a wooden spoon until everything is combined and a dough has formed.
  • Form the dough into 6 patties, place on a plate and set aside.
  • Heat the oil in a 10" skillet over medium heat. Saute the salmon cakes for 3 - 5 minutes per side, until browned, crispy and heated through.
  • Serve warm with your desired dipping sauce (we used guacamole with sriracha mixed in)
  • Enjoy!



Serving: 1cake | Calories: 134kcal | Carbohydrates: 10g | Protein: 8g | Fat: 6g | Cholesterol: 70mg | Sodium: 96mg | Potassium: 291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3245IU | Vitamin C: 2.1mg | Calcium: 26mg | Iron: 1.1mg