Salmon And Sweet Potato Patties Food

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SALMON AND SWEET POTATO CAKES WITH AGRODOLCE RELISH AND ARUGULA



Salmon and Sweet Potato Cakes with Agrodolce Relish and Arugula image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

1 large sweet potato, peeled and cut into small chunks
Salt
3 (6-ounce) pieces salmon fillet
1 cup white wine
1 bay leaf
Freshly ground black pepper
1 tablespoon seafood seasoning, a palmful (recommended: Old Bay)
1 1/2 cups cracker crumbs (recommended: Saltines)
1 egg, lightly beaten
1 tablespoon finely chopped thyme leaves
1 tablespoon hot sauce
2 scallions, finely chopped
3 to 4 tablespoons finely chopped fresh dill
3 tablespoons extra-virgin olive oil
1 small red onion, thinly sliced
2 small ribs celery, finely chopped
2 cloves garlic, chopped
1 pint grape or cherry tomatoes, halved or quartered
2 tablespoons red wine vinegar
1 rounded teaspoon sugar
4 cups arugula or baby arugula leaves

Steps:

  • Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Salt the water and cook until tender, 10 to 12 minutes. Drain, then return the potatoes to the pot and mash.
  • Meanwhile, put the salmon fillets in a skillet with the wine, bay leaf, 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. Remove the skin and 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 cracker crumbs, the egg, thyme, hot sauce, scallions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold into cakes. If its too wet, add a few more crumbs.
  • Heat 2 skillets, side by side, 1 with 2 tablespoons extra-virgin olive oil (2 turns of the pan) over medium heat, the other with 1 tablespoon extra-virgin olive oil (a turn of the pan) over medium-high heat. Form the salmon mixture into 4 (4-inch) patties, coat in the remaining crumbs, and then add them to the first pan. Cook the fish cakes until light golden, about 2 to 3 minutes on each side. Add the red onions, celery, and garlic to the second pan and cook 3 to 4 minutes. Add the tomatoes, season with salt and pepper, to taste, and cook 2 minutes more. Stir the vinegar into the sauce, then sprinkle the sugar over top and toss to coat the tomatoes. And arugula.
  • Arrange the fish cakes on individual serving plates alongside the arugula. Top with the agrodolce relish and serve.

SALMON POTATO PATTIES



Salmon Potato Patties image

My mom was never much of a cook(bless her soul). She learned on her own. This was one of her "mistakes" that turned out just great! I've changed it ever so slightly. Time to prepare includes chilling time.

Provided by Happy Harry 2

Categories     Potato

Time 1h

Yield 8 patties

Number Of Ingredients 10

14 3/4 ounces canned red salmon
1 1/2 cups cold mashed potatoes (no gravy,pls)
2 tablespoons unsalted butter, room temp., divided
1/4 cup matzo meal (can use cracker meal)
1 egg, slightly beaten
1/2 yellow onion, finely grated (optional)
1/4 teaspoon white pepper
1/4-1/2 teaspoon salt (I use salt substitute)
1/2 teaspoon fresh lemon zest (fresh is important)
2 tablespoons light vegetable oil

Steps:

  • Drain and remove skin from salmon, leave bones.
  • Mix everything but the oils and 1 tbsp butter together. Let rest in refrigerator for at least 30 minutes.
  • Make all the patties and place them on a plate. If they feel a bit too soft to you from the handling, place back in refrigerator for awhile. Don't make more than recipe calls for or they will be dry on the inside.
  • Keep them about the size of your palm -- they will be fat -- press down but don't mash flat.
  • Spray large frying pan with Pam. Heat over medium-high. Add 1/2 tbls butter and one tbsp oil to coat pan nicely. Swirl butter around.
  • Fry four patties at a time til golden brown on both sides.
  • Add rest of butter and 1 tbsp oil. Repeat.
  • These are good either hot or cold.

SALMON AND SWEET POTATO PATTIES



Salmon and Sweet Potato Patties image

This combines 2 of my favourite foods salmon and sweet potato and being diabetic friendly is a big bonus. From BH&G Australian Diabetic Living. They suggest serving it with a garden salad or you could stuff into pita bread with salad or put them in a wrap with salad or on bread or roll of choice.

Provided by ImPat

Categories     Lunch/Snacks

Time 45m

Yield 16 patties, 4 serving(s)

Number Of Ingredients 10

600 g sweet potatoes (orange peeled chopped into even sized pieces)
80 ml water (1/3 cup)
210 g red salmon (canned no added salt drained bones and skin removed and flaked)
125 g corn kernels (casnned drained)
35 g breadcrumbs (1/2 cup fresh made from day old wholemeal grain bread)
2 spring onions (green part finely chopped)
1 egg (50 gram lightly whisked)
1/4 teaspoon ground black pepper (or to taste)
45 g breadcrumbs (dried 1/2 cup)
cooking spray

Steps:

  • Put the sweet potato in a large shallow microwave safe dish and add 80ml (1/3 cup) water, cover and microwave on high/100% for 8-10 minutes or until very soft and drain well OR cook the sweet potato in a steamer basket over a large saucepan of simmering water or steam in a electric steamer, set potato aside for 10 minutes to allow the sweet potato to dry out.
  • Preheat oven to 180C (fan forced).
  • Line 2 baking sheets with baking paper.
  • Put sweet potato in a large bowl and mash until smooth and then add the salmon, corn, fresh breadcrumbs, spring onion and egg and then season with pepper, mixing until well combined.
  • Divide the mix into 16 equal portions and shape into patties.
  • Put dried breadcrumbs on a large plate and coat each patty in the breadcrumbs.
  • Divide the patties between the baking trays and spray with cooking spray on each side and cook in the oven, turning once, for 20 minutes or until browned and cooked through.
  • TIP 1 - You can prepare these patties to the end of step 6, then keep them in the fridge for up to 2 days and when ready to serve continue from step 7 of the recipe or, prepare and cook the patties, keep them in the fridge for up to 2 days and then serve cold or at room temperature.
  • TIP 2 - To freeze the patties, make up to the end of step 6 and then wrap individual patties in freezer wrap and place in a resealable freezer bags, expel air, then label and date and freeze for up to 6 months - when ready to serve, defrost on a plate in the fridge and then continue from step 7 of the recipe.

SWEET POTATO PATTIES



Sweet Potato Patties image

Make and share this Sweet Potato Patties recipe from Food.com.

Provided by Mexi-Rosie

Categories     Yam/Sweet Potato

Time 35m

Yield 10 serving(s)

Number Of Ingredients 8

2 large sweet potatoes, grated
2 eggs, beaten
1/2 onion, finely chopped
1/2 cup all-purpose flour
1 teaspoon grated orange rind
1 teaspoon salt
1 dash black pepper
cooked ground pork (hash) (optional) or shredded pork (optional)

Steps:

  • Combine all ingredients, form patties, and fry.
  • May also incorporate some cooked ground or shredded meat.
  • For Vegetarian option, omit meat.

Nutrition Facts : Calories 62.3, Fat 1.1, SaturatedFat 0.3, Cholesterol 42.3, Sodium 261.1, Carbohydrate 10.7, Fiber 1.1, Sugar 1.4, Protein 2.4

SALMON AND SWEET POTATO PATTIES WITH GINGER LIME MAYO



Salmon and Sweet Potato Patties With Ginger Lime Mayo image

This is a really different salmon pattie recipe, serve it with the ginger lime mayo. It's sensational. This also freezes well and can be cooked over medium flame on stove top when still frozen, doesnt fall apart

Provided by Sierrah3

Categories     < 30 Mins

Time 26m

Yield 8 patties, 4 serving(s)

Number Of Ingredients 11

400 g sweet potatoes
415 g pink salmon
1/4 cup Thai sweet chili sauce
3 spring onions
2 eggs
1/3 cup plain flour
1 cup dried breadcrumbs
2 tablespoons oil
1/2 cup low-fat mayonnaise
2 cm piece fresh ginger
1 lime, juice of

Steps:

  • peel and slice sweet potatoes and place on microwave safe plate with 1 tbspn water, cover and cook on high for approx 7mins or until tender. allow to cool slightly and mash with a fork.
  • place salmon in a large bowl. Add chilli sauce, finely chopped onion and mashed sweet potato. mix well. Divide mixture into equal sized portions.
  • beat eggs, and place eggs on one plate, flour on another plate, and breadcrumbs on last plate.
  • Shape portions into patties, then coat in flour, then egg, then the breadcrumbs. Place in refridgerator for at least 30mins to chill, or freeze them.
  • Combine mayonnaise, lime juice and finely grated ginger in a small bowl.
  • Heat oil in a large pan over medium heat. Cook patties 2 - 3 minutes on each side or until golden. Drain on paper towels. Serve with the ginger lime mayo.

Nutrition Facts : Calories 471.8, Fat 14.5, SaturatedFat 2.7, Cholesterol 159.7, Sodium 591.6, Carbohydrate 52.8, Fiber 5.8, Sugar 8.3, Protein 30.8

SWEET POTATO SALMON CAKES



Sweet Potato Salmon Cakes image

Very easy. These freeze well. Enjoy!

Provided by sherry

Time 25m

Yield 3

Number Of Ingredients 10

1 large egg, beaten
1 tablespoon salted butter, melted
1 teaspoon ground ginger
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon ground coriander
1 (7.5 ounce) can salmon, drained
1 cup mashed canned sweet potato
¼ cup all-purpose flour, or more as needed
1 tablespoon olive oil, or as needed

Steps:

  • Stir egg, melted butter, ginger, salt, turmeric, and coriander together in a small bowl.
  • Flake salmon into a wide bowl. Mix in sweet potato. Stir in egg mixture. Add flour, 1 tablespoon at a time, stirring after each addition. Add 1 extra tablespoon flour if mixture is still too wet. Form into 6 patties.
  • Heat oil in a large skillet over medium heat. Fry patties in the hot skillet until crispy and golden brown, about 3 minutes per side.

Nutrition Facts : Calories 344 calories, Carbohydrate 28.6 g, Cholesterol 103.4 mg, Fat 15.6 g, Fiber 2.1 g, Protein 21.6 g, SaturatedFat 4.8 g, Sodium 1145.8 mg, Sugar 4.8 g

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