Salmon Cakes

Thursday, November 30, 2017. Author Nicola Hanson and Sabrina Neilson

Salmon Cakes

4 servings

These delicious salmon cakes are high in omega-3, selenium, niacin, vitamin B-12, D & K and are really easy to prepare.  Double the recipe at dinner time and keep some for lunch the next day!


1 medium (~400g) sweet potato
12 oz (400g) cooked salmon
1 medium lemon, zested and juiced
6 tsp (18g) capers
1 medium egg, whisked
2 tsp (10ml) mustard
¾ tsp salt (4g)
½ tsp pepper (2g)
4 medium spring onions, sliced


  1. Preheat oven to 350 F (180C) and line a baking sheet with baking paper
  2. Prick sweet potato with a fork and wrap in foil, bake for 25 mins until soft
  3. Mash ¼ cup of the sweet potato, save the rest for later use
  4. In a large bowl combine all ingredients until evenly mixed
  5. Divide into 8 evenly sized cakes and place onto the baking sheet
  6. Bake for 25 minutes, turning halfway through, until slightly browned on the sides

Nutritional Profile per salmon cake: 

Kcal:  163

Carbs: 7g; (of which Fiber:2g; Sugar: 2g)

Protein:  22g

Fat:  5g (of which 1g is saturated)

Cholesterol:  88mg

Salt:  174mg

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