Crab cakes are a classic, but who always has all those ingredients on hand? I usually keep canned tuna and canned salmon in my pantry, so this recipe for gluten-free salmon sweet potato cakes is a staple for me. This recipe is quick, healthy and easy for lunch or dinner. Substitutions for what you have in your pantry can be made easily; check out my tips below.
Ingredient Tips:
I went to my pantry and grabbed a can of wild-caught salmon from Costco to make this recipe. You could use cooked salmon or canned tuna as well. Wild-caught salmon is preferred because it has a natural diet and does not have added color to it like farm-raised salmon.
Sweet potato or yams come in a couple of different varieties, orange and white. Feel free to use either one. If you don’t have time to boil the potato for this recipe, you can simply finely grate it into the mixture. Use leftover potatoes to make some of my other sweet potato –based recipes like:
Dairy-Free Blender Nacho Cheese Sauce
Gluten-Free Sweet Potato Carrot Cake
Mayonnaise isn’t absolutely necessary in this recipe but gives it a lot of flavor and moisture. I recommend Primal Kitchen’s Avocado Oil Mayo because of its simplicity and the high-quality ingredients. It’s dairy-free, paleo, and even Whole 30 approved! Don’t have any mayo? Make some!
Easy Blender Mayonnaise Recipe
Don’t get locked up in these ingredients! Make substitutions in this recipe with what you have and play around! I use lemon zest here, but you could try orange or lime instead. Substitute spinach for kale. Try out some different fresh herbs like cilantro, or add in some spicy heat with sriracha.
Serving Suggestions
Serve these crispy browned gluten-free salmon sweet potato cakes however you like them best, but here’s a few ideas. You can put them on a gluten-free bun and dress them with mayo, sautéed onions, and other toppings. These are great over a cucumber and onion salad or wrapped with lettuce. Make a little dip with equal parts mayo, mustard and dill pickles and serve with these cakes on their own!
My favorite ingredients/products for this recipe:
- Primal Kitchen’s Avocado Oil Mayo (Dairy-Free): this is real mayonnaise made with avocado oil, cage-free organic eggs, and vinegar. No artificial fillers, no funky stuff, just food. Paleo, sugar-free, dairy-free, soybean oil-free.
- Primal Kitchen or Chosen Foods Avocado Oil: This is a great neutral, high-heat oil for pan frying your salmon sweet potato cakes.
(Disclosure: I may receive a very small amount of revenue if you purchase through my Amazon links. It does NOT raise the cost for you, but does help me keep on creating recipes and videos on Jana Eats. Thanks!)
Rate this recipe and let me know how you made your Salmon Sweet Potato Cakes in the comments below!
Recipe and how-to video from my YouTube channel below. Watch me make some salmon sweet potato cakes! In this video I give some suggestions for serving, substitutions, and using leftover ingredients (plus I do a few silly things too, worth a watch).
Gluten-Free Salmon Sweet Potato Cakes
Equipment
- Large Mixing Bowl
- mixing spoon or wooden spoon
- large frying pan
Ingredients
- 1 can wild salmon
- ½ cup sweet potato, boiled
- 2-3 small leaves lacinato kale, minced
- 1 egg, beaten
- 2 tbsp. minced onion
- 1 tbsp. dairy-free mayo, like Primal Kitchen
- 1 tsp. mustard
- 2 tbsp. fresh dill, or 1 tsp. dried dill
- ½ tsp. sea salt
- Lemon zest
Method
- Put all ingredients in mixing bowl together. Mix well with the back of a spoon until salmon and sweet potato are broken up and all ingredients are well combined (you don’t need it to be like a paste though).
- Shape into about 5 round patties. Brown patties in frying pan with oil on medium heat. Fry until brown on both sides and warmed through (all the ingredients are already cooked).
- Serve on a bun, over salad, or on their own. See more serving suggestions and subsitutions in the blog above.