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Sweet Potato & Repurposed Salmon Patties
with quinoa and sauted snap peas

Active: 35 minTotal: 35 min
20130805 salmon sweet potato cakes 2.jpg?ixlib=rails 2.1

This is a great way to repurpose the remainder of the salmon we cooked on Monday. While unexpected, it turns out that sweet potatoes and salmon pair really well together in a patty. Salmon is light and tender and sweet potatoes provide a luscious finish. Paired with sauted snap peas, this is a lovely light summer dish.

Dependency

Ingredients

Servings:
4
Metric
Simple Sauteed Sugar Snap Peas:
  • Sugar snap peas - 3/4 lb, trimmed
  • Cooking oil - 2 tsp
Sweet Potato & Salmon Patties:
  • Sweet potatoes - 1 lb
  • Leftover cooked salmon - 3/4 lb, broken up with a fork
  • Lemon juice - 2 Tbsp
  • Parsley - 1/4 bunch
  • Panko breadcrumbs - 3/4 cup
  • Mayonnaise - 1/4 cup ((sub Greek yogurt if you prefer))
  • Salt - 1 tsp
  • Cooking oil - 1 to 2 Tbsp
  • Greek yogurt (optional) - 1/2 cup, plain
Quinoa / Cauliflower "quinoa":
  • Quinoa - 2 cups, uncooked

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Cook sweet potatoes - Halve, score, and place in a microwave-safe container. Add in 1 to 2 tbs. (15-30 ml) of water and then cover with lid or a wet paper towel. Microwave for 5 to 7 minutes. (Can be done up to 3 days ahead)
  2. Salmon / Parsley - Prep as directed.
  3. Scoop out sweet potatoes from skin and mix with salmon, lemon juice, panko, mayonnaise, parsley, and salt with hands. If the patties still feel too wet to work with, add more panko. Form into 4 to 6 1" (2.5 cm) patties. Place on a sheet pan, and cover and refrigerate if not making right away. (Can be done up to 3 days ahead)
  4. Sugar snap peas - Trim off ends (give your kids a pair of scissors and get them trimming!).
  5. Quinoa - (If you made this on Monday, you're done!) Otherwise, combine quinoa with 3 1/2 cups (833 ml) of water (or stock if your prefer). Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes.

Make

  1. Heat a skillet over medium-high heat. Add in cooking oil and then patties to heated oil. Sear for about 2 to 3 minutes on each side, until a nice golden crust forms. Lower heat to medium, and cover pan with a lid. Warm for another 3 to 4 minutes.
  2. While patties are cooking, heat a saute pan or skillet over medium-high heat. Add 2 tsp. (30 ml) of oil and then sugar snap peas to heated oil with some salt. Saute for 3 to 5 minutes, until softened but crunchy.
  3. Enjoy your patties with quinoa and crunchy snap peas! (You can top them with Greek yogurt too!)
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Reviews

This meal has 5 reviews

I was surprised how much I liked these! Tons of flavor and I loved the sauteed snap peas as an easy side. We did cous cous instead of quinoa.

By: Leah
Posted: Mar 05, 2015
Diet: Original

These were a bit flavourless and lacking in texture for me. I think I was a bit short on salmon leftovers but maybe some cumin, lime, & pecan additions would help.

By: sheilagh
Posted: Jan 26, 2014
Diet: Original

This was so delicious and tasted even better as leftovers the next day. Would make a great burger. Also, my almost-two-year-old, who has eschewed both salmon and sweet potato lately, gobbled the patties up!

By: Suzanne
Posted: Oct 16, 2013
Diet: Original

My vegetarian husband found these tasty. I, on the other hand, found them to be a little mushy and over powered by the condiments I used. Next time I'll definitely stick to the original.

By: Rosemary
Posted: Sep 12, 2013
Diet: Vegetarian

This was my husbands favorite meal since we signed up!

By: Melissa
Posted: Aug 15, 2013
Diet: Original