Best Seafood Essentials Sweet Potato Salmon Patties Recipes

SALMON AND SWEET POTATO PATTIES

Salmon and Sweet Potato Patties image

This combines 2 of my favourite foods salmon and sweet potato and being diabetic friendly is a big bonus. From BH&G Australian Diabetic Living. They suggest serving it with a garden salad or you could stuff into pita bread with salad or put them in a wrap with salad or on bread or roll of choice.

Provided by ImPat

Categories Lunch/Snacks

Time 45m

Yield 16 patties, 4 serving(s)

Number Of Ingredients 10

Ingredients

600 g sweet potatoes (orange peeled chopped into even sized pieces)
80 ml water (1/3 cup)
210 g red salmon (canned no added salt drained bones and skin removed and flaked)
125 g corn kernels (casnned drained)
35 g breadcrumbs (1/2 cup fresh made from day old wholemeal grain bread)
2 spring onions (green part finely chopped)
1 egg (50 gram lightly whisked)
1/4 teaspoon ground black pepper (or to taste)
45 g breadcrumbs (dried 1/2 cup)
cooking spray

Steps:

Put the sweet potato in a large shallow microwave safe dish and add 80ml (1/3 cup) water, cover and microwave on high/100% for 8-10 minutes or until very soft and drain well OR cook the sweet potato in a steamer basket over a large saucepan of simmering water or steam in a electric steamer, set potato aside for 10 minutes to allow the sweet potato to dry out.
Preheat oven to 180C (fan forced).
Line 2 baking sheets with baking paper.
Put sweet potato in a large bowl and mash until smooth and then add the salmon, corn, fresh breadcrumbs, spring onion and egg and then season with pepper, mixing until well combined.
Divide the mix into 16 equal portions and shape into patties.
Put dried breadcrumbs on a large plate and coat each patty in the breadcrumbs.
Divide the patties between the baking trays and spray with cooking spray on each side and cook in the oven, turning once, for 20 minutes or until browned and cooked through.
TIP 1 - You can prepare these patties to the end of step 6, then keep them in the fridge for up to 2 days and when ready to serve continue from step 7 of the recipe or, prepare and cook the patties, keep them in the fridge for up to 2 days and then serve cold or at room temperature.
TIP 2 - To freeze the patties, make up to the end of step 6 and then wrap individual patties in freezer wrap and place in a resealable freezer bags, expel air, then label and date and freeze for up to 6 months - when ready to serve, defrost on a plate in the fridge and then continue from step 7 of the recipe.

SEAFOOD ESSENTIALS: SWEET POTATO SALMON PATTIES

Seafood Essentials: Sweet Potato Salmon Patties image

I made these sweet-potato salmon patties the other evening and they were really good. Really not much of a fuss to assemble... Pretty much easy/peasy. I tried them three ways: One by themselves with a good dipping sauce, on a bed of wild rice, and finally as a stuffing for some brown button mushrooms. Yummy stuff. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Seafood

Number Of Ingredients 11

Ingredients

PLAN/PURCHASE
1 medium sweet potato, about 6 ounces (170g)
1/2 medium red bell pepper, finely chopped, about 2 ounces (56g)
2 tablespoon(s) yellow onion, finely chopped, about 1 ounce (28g)
1 large egg, whisked
4 tablespoon(s) panko breadcrumbs
6 ounce(s) salmon, canned or freshly cooked
SEASONINGS
1 - 2 pinch(es) cayenne, or crushed red pepper flakes
salt, kosher variety, to taste
black pepper, freshly ground, to taste

Steps:

PREP/PREPARE
If you are looking for an excellent sauce to use with this recipe, look no further: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/seafood-fish-essentials-spicy-dill-sauce.html
Gather your ingredients (mise en place).
Wash and place the sweet potato in a 400f (205c) oven and bake until softened, about 40 - 45 minutes.
When baking is complete lower the heat on the oven to 375f (190c).
While it is baking, chop the bell pepper, and onion, then whisk the egg.
After the sweet potato has cooled enough to handle, scoop out the flesh and mash in a mixing bowl.
It should have a smooth consistency with little to no lumps... a few are okay.
Add the bell pepper, onions, and egg, and combine.
Add the salt and pepper, to taste, and mix to combine.
Add the breadcrumbs 1 tablespoon at a time and combine until the mixture begins to firm up and resembles a thick peanut butter. Then add the salmon to the bowl and gently fold into the mixture.
Take about 3 - 4 ounces (85 - 113g) roll into a ball, flatten into a disk about 1/2 inch (1.3cm), and place on a parchment-lined baking sheet.
Place into the preheated oven and bake until patties are cooked and beginning to brown, about 25 - 30 minutes.
PLATE/PRESENT
Serve on their own with some dipping sauce, or as more of a meal, by laying them on a bed of white or wild rice. Enjoy.
Keep the faith, and keep cooking.

SWEET POTATO SALMON CAKES

Sweet Potato Salmon Cakes image

I watched Rachael Ray make these while the baby slept...(I'm a Nanny)...It made me so hungry -I wrote down the recipe as she went along making the recipe with a few changes, and when I got home that night I just had to make them..They are delicious-so if you want an extra special Salmon patty thy this recipe- you won't be...

Provided by Pat Duran

Categories Fish

Time 35m

Number Of Ingredients 19

Ingredients

SALMON CAKES:
2 can(s) salmon, about 20 oz. each, drained, skin and bones removed
1 c mashed sweet potato,drained well
1 Tbsp old bay seafood seasoning
1 1/2 c buttery cracker crumbs
1 large egg, beaten
1 tsp crushed dried thyme leaves or 1 tablespoon finely chopped fresh
1 Tbsp hot sauce or to taste
1 bunch finely chopped green onion, white part only
3 Tbsp fresh finely chopped dill or 1 teaspoon dill weed,crushed
1 small splash white wine,optional
GARNISH:
1 small red onion, thinly sliced
2 small ribs celery including green leaves (use center or heart of celery)
2 clove garlic, chopped
1 c grape tomatoes, cut in half
2 Tbsp red wine vinegar
1 1/2 tsp granulated sugar
4 c baby spinach leaves

Steps:

1. Salmon Cakes: Flake the salmon with a fork and season with a little pepper to taste. Add the mashed sweet potato, bay seasoning, 1/2 the cracker crumbs, egg,thyme, hot sauce, if using(I did add a little),onions and dill. Oh , don't forget the small splash of wine if using. Mix to combine. The mixture needs to be just firm enough to mold into cakes or patties. If its too wet, add a few more crumbs.
2. Heat 2 skillets, side by side, 1 with 2 Tablespoons olive oil over medium heat, the other with 1 Tablespoon olive oil over medium-high heat. --- Form the Salmon mixture into 4- four inch patties, coat in the remaining crumbs, gently press in so they stick and add these patties to the pan with 2 Tablespoons of oil. Cook until light golden , about 3 minutes on each side.
3. Garnish: In the second pan- while the patties are cooking add the red onions, celery and garlic and cook 3 minutes. Add the tomatoes and season with salt and pepper to taste and cook 2 minutes more. Stir the vinegar into the sauce, then sprinkle the sugar over top and toss to coat the tomatoes and the spinach.
4. Arrange the salmon cakes on serving plates with the spinach on the side. Serve with mango salsa or tartar sauce if desired.