Roasted Sweet Potato and Salmon Cakes with Sriracha Dipping Sauce

Salmon Cakes with Siracha Dipping Sauce

Salmon Cakes with Sriracha Dipping Sauce

  • 7.5 oz. can of Salmon
  • ½ C. parmesan cheese
  • 2 T. prepared mustard
  • ¼ C. mayo
  • ½ t. Old Bay seasoning
  • 2 large eggs
  • 2 C. panko bread crumbs
  • 5 oz. can of cut sweet potatoes
  1. In a large bowl, mix together first 5 ingredients
  2. In a separate bowl, whisk together eggs and add to mixture
  3. Add panko bread crumbs, sweet potatoes and stir
  4. Refrigerate for 30 minutes
  5. Form cakes and refrigerate another 10 minutes
  6. Preheat oven to 365°
  7. Spray sauté’ pan with cooking spray and brown cakes on med-high heat on both sides
  8. Remove from sauté’ pan and place on cookie sheet
  9. Finish baking in oven 25 minutes
Siracha Dipping Sauce
  • 2-3 T Sriracha Hot Sauce (depending on taste)
  • ¼ C Mayo
  1. Mix sriracha hot sauce and mayo together and use a dipping sauce for salmon cakes