Salmon and Sweet Potato Cakes

Since lately I’ve been at our apartment a lot during the day I’ve been watching some daytime TV. I must say it’s not the best. On the bright side I’ve enjoyed watching the Food Network and have been getting some great ideas for dinner. I watched 30 Minute Meals last week and loved this recipe from Rachael Ray. Usually her recipes include wayyy too many ingredients for me, but I like to improvise a little. The recipe I include below is my version. The link to Rachael's recipe is at the bottom.

Joe and I both like sweet potatoes and we both like salmon. It's an interesting combination to put them together, but it really worked. This recipe makes 4 huge patties or 6 regular sized ones. We cooked 2 huge ones and froze the rest of the mixture. Since the patty is pretty much your entree plus your side dish we didn't need much on the side.

Salmon and Sweet Potato Cakes
altered from Rachael Ray

Ingredients:

• 1 large sweet potato, peeled and cut into small chunks
• 3 (6-ounce) pieces salmon fillet (skin off)
• 1 cup white wine
• 1 tablespoon seafood seasoning
• 1 1/2 cups bread crumbs
• 1 egg, lightly beaten
• 3 green onions, finely chopped
• 3 tablespoons dill
• 2 tablespoons extra-virgin olive oil

Directions:

Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Cook until tender, 10 to 12 minutes. Drain, return the potatoes to the pot and mash.

Meanwhile, put the salmon fillets in a skillet with the wine and enough water to come up to the top of the fillets, but do not cover. Bring to a boil over medium heat, then reduce heat to a simmer and poach until opaque about 8 to 10 minutes. Transfer the salmon to a bowl. Flake the fish with a fork and season with salt and pepper, to taste. Add the mashed sweet potatoes to the bowl along with the seafood seasoning, half of the bread crumbs, the egg, green onions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold into cakes. If it’s too wet, add a few more crumbs.

Heat a skillet with 2 tablespoons extra-virgin olive oil (2 turns of the pan) over medium heat. Form the salmon mixture into 4 (4-inch) patties, coat in the remaining crumbs, and then add them to the pan. Cook the fish cakes until light golden, about 2 to 3 minutes on each side.

Serve with a side or on a toasted bun.