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Roasted Sweetpotato and Salmon Cakes with Sriracha Dipping Sauce

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Roasted Sweet Potato and Salmon Cakes

  • 7.5 oz. can of Salmon
  • ½ C. parmesan cheese
  • 2 T. prepared mustard
  • ¼ C. mayo
  • ½ t. Old Bay seasoning
  • 2 large eggs
  • 2 C. panko bread crumbs
  • 5 oz. can of cut sweetpotatoes

Siracha Dipping Sauce

  • 2-3 T Sriracha Hot Sauce, depending on taste
  • ¼ C Mayo


Roasted Sweetpotato and Salmon Cakes

  • In a large bowl, mix together first 5 ingredients
  • In a separate bowl, whisk together eggs and add to mixture
  • Add panko bread crumbs, sweetpotatoes and stir
  • Refrigerate for 30 minutes
  • Form cakes and refrigerate another 10 minutes
  • Preheat oven to 365°
  • Spray sauté’ pan with cooking spray and brown cakes on med-high heat on both sides
  • Remove from sauté’ pan and place on cookie sheet
  • Finish baking in oven 25 minutes

Siracha Dipping Sauce

  • Mix sriracha hot sauce and mayo together and use a dipping sauce for salmon cakes