Sweet Potato Salmon Cakes with Tzatziki 4-6 servings 1 medium cucumber (or 1/2 a large), peeled and seeded 1 cup 2% Greek yogurt 1 clove of garlic, grated Juice of half a lemon 1 teaspoon finely chopped fresh dill 2 medium (or 1 large) sweet potatoes 2 6-ounce cans canned wild salmon, drained well 2 scallions, thinly sliced 3 eggs, beaten 1 cup panko breadcrumbs, plus more if needed Juice of 1 lemon 1 teaspoon finely chopped fresh dill Salt and pepper, to taste Olive oil, for pan-frying

Sweet Potato Salmon Cakes with Tzatziki

Sweet Potato Salmon Cakes with Tzatziki

So, school is pretty amazing so far. It’s crazy to finally take classes that I actually find interesting…which probably should have been a hint to me in my undergrad days, but I guess you live and you learn. I literally have a class on the science of food and cooking, with a weekly lab that takes place in a kitchen. I think I picked the right program.

The only downside of my new student life? Living on a student budget. Especially in NYC. There are so many temptations to eat and drink out all the time, so I’ve been spending time before I get too crazy-busy with school sorting through our pantry – using things up as necessary, and stocking up wisely. I had two cans of salmon for some reason, which is a little odd because canned seafood usually makes me cringe (yes, even tuna). I’m not sure what I originally had in mind, so I came up with a new plan to use them.

Sweet Potato Salmon Cakes with Tzatziki

I found the idea for sweet potato salmon cakes on Food52 and put my own spin on them with one of my favorite things to pair with salmon: tzatziki sauce. I flavored the patties with fresh dill to go with the dill and cucumber in the tzatziki. Over a salad, they made for a really healthy and delicious lunch. Now, I might just keep canned salmon in my pantry!

Sweet Potato Salmon Cakes with Tzatziki

Yield: 4-6 servings

Ingredients

    For the Tzatziki
  • 1 medium cucumber (or 1/2 a large), peeled and seeded
  • 1 cup 2% Greek yogurt
  • 1 clove of garlic, grated
  • Juice of half a lemon
  • 1 teaspoon finely chopped fresh dill
  • Salt and pepper, to taste
  • For the Sweet Potato Salmon Cakes
  • 2 medium (or 1 large) sweet potatoes
  • 2 6-ounce cans canned wild salmon, drained well
  • 2 scallions, thinly sliced
  • 3 eggs, beaten
  • 1 cup panko breadcrumbs, plus more if needed
  • Juice of 1 lemon
  • Small handful of fresh dill, chopped (to taste)
  • Salt and pepper, to taste
  • Olive oil, for pan-frying

Instructions

    For the Tzatziki
  • Grate the cucumbers over the large holes of a box grater. Toss with a pinch of kosher salt and let sit in a fine mesh strainer for at least 30 minutes to drain some of the water out.
  • To assemble the tzatziki, squeeze out the excess water from the cucumber and add it to the yogurt, garlic, lemon, dill, and salt and pepper (to taste).
  • For the Sweet Potato Salmon Cakes
  • Preheat the oven to 400 degrees. Scrub the sweet potatoes well, and then pierce them several times with a sharp knife several times. Place them on a baking sheet and cook until tender, about 45 minutes (but this time will greatly vary depending on the size of your sweet potatoes).
  • When the sweet potatoes are cooked, split each open with a knife and let cool. When they are cooled, scoop out the flesh and mix with the salmon, scallions, eggs, panko, lemon juice, dill, and salt and pepper (to taste). The consistency should be soft, but you should still be able to form patties. If the mixture is too salt, add additional breadcrumbs.
  • Heat a skim of olive oil in a large non-stick skillet over medium heat. At this point I like to make a small "tester" patty to test for seasoning and then adjust as necessary. When the mixture is to your liking, form it into small patties (using roughly 1/4 cup of the mixture for each). Add the patties in batches to not overcrowd the pan. Cook until golden, about five minutes on each side. Serve with the tzatziki.
http://www.culinarycolleen.com/sweet-potato-salmon-cakes-tzatziki/
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  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    Yay for loving your classes! That’s exciting and pretty gratifying, I’m sure. I often discover totally random things in my pantry and am like, huh?? But it looks like you put that salmon to delicious use!

  • http://www.coastingkatie.com/ Katie

    These are pretty close to these salmon and farro cakes I make sometimes. This recipe calls for rice but I use farro instead and they turned out just as well! (Edited to add) Using sweet potato sounds like a delicious twist, like part latke, haha. http://www.thekitchn.com/recipe-southeast-asian-canned-salmon-rice-cakes-with-sriracha-mayo-recipes-from-the-kitchn-186433

    • http://www.culinarycolleen.com/ Colleen

      Ooo, those sound delicious, too! Definitely going to stock up on more canned salmon!

  • http://www.confessionsofachocoholic.com/ Bianca Garcia

    I’m now living on a student budget too so I can totally relate! I stocked up on canned tuna but might just need to stock up on canned salmon to make these salmon cakes now :)

    • http://www.culinarycolleen.com/ Colleen

      For some reason I never liked canned tuna, but I think I need to give it another shot!

  • Meghan

    These look awesome. I made jalapeno salmon burgers with canned salmon yesterday, and they tasted so good. It’s definitely a yummy and healthy budget ingredient.

  • cheri

    What a healthy twist, love it!

  • Shannon G

    live and learn, for sure. i never would’ve put these together, but they look fantastic- what a great twist :)



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