Sweet Potato & Quinoa Salmon Cakes Vol. 2

Dave had class tonight, so I got a little over an hour for some full-power mid-week cooking and cleaning. I danced in the kitchen to a strange mix of music on Spotify – from 90s to high school classics to German pop.

I gave these salmon sweet potato & quinoa cakes another attempt – this time, I remembered to put the eggs into the mix instead of having to put them on top fried.


After cooking a medium sweet potato and half a cup of quinoa, I mixed them with 6 oz. of wild Pacific salmon, half a chopped onion, salt, pepper, and 2 tablespoons of cornmeal.


Then I seared them in olive oil for about 4 minutes per side.


They held together a little less well than last time, despite the eggs! I think that’s because I didn’t cook the sweet potato for long enough. It was less doughy and sticky than last time.


Deliciousness. If you make this, make sure to add enough salt and pepper. Also, I think it would be even better with green onion than just with regular onion. Yes, now that I think of it, definitely use green onions or scallions.

Six cakes meant we have leftovers for lunch. Yay!


Filed under dairy-free, gluten-free, lunch-prep, recipes, seafood

2 responses to “Sweet Potato & Quinoa Salmon Cakes Vol. 2

  1. Yum! I tried making steamed fishcakes a few weeks ago…and they completely fell apart. More like a pile of mashed fish and sweet potatoes. Maybe I’ll give yours a try! Thanks for sharing!

    • Suzan

      I think the sweet potato, egg, and corn meal really help holding these together. Let me know how it goes if you try it 🙂

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