Roasted Sweetpotato and Salmon Cakes with Sriracha Dipping Sauce

Recipe

Calories 1999 kcal

Ingredients
  

Roasted Sweet Potato and Salmon Cakes

  • 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 sweetpotatoes

Siracha Dipping Sauce

  • 2-3 T Sriracha Hot Sauce depending on taste
  • ¼ C Mayo

Instructions
 

Roasted Sweetpotato and Salmon Cakes

  • In a large bowl, mix together first 5 ingredients
  • In a separate bowl, whisk together eggs and add to mixture
  • Add panko bread crumbs, sweetpotatoes and stir
  • Refrigerate for 30 minutes
  • Form cakes and refrigerate another 10 minutes
  • Preheat oven to 365°
  • Spray sauté’ pan with cooking spray and brown cakes on med-high heat on both sides
  • Remove from sauté’ pan and place on cookie sheet
  • Finish baking in oven 25 minutes

Siracha Dipping Sauce

  • Mix sriracha hot sauce and mayo together and use a dipping sauce for salmon cakes

Notes

Nutrition Facts
Roasted Sweetpotato and Salmon Cakes with Sriracha Dipping Sauce
Serving Size
 
1
Amount per Serving
Calories
1999
% Daily Value*
Fat
 
124
g
191
%
Saturated Fat
 
28
g
175
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
58
g
Monounsaturated Fat
 
30
g
Cholesterol
 
585
mg
195
%
Sodium
 
4432
mg
193
%
Potassium
 
1696
mg
48
%
Carbohydrates
 
120
g
40
%
Fiber
 
11
g
46
%
Sugar
 
17
g
19
%
Protein
 
99
g
198
%
Vitamin A
 
21276
IU
426
%
Vitamin C
 
23
mg
28
%
Calcium
 
1544
mg
154
%
Iron
 
11
mg
61
%
Net Carbohydrates
 
110
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1Calories: 1999kcalCarbohydrates: 120gProtein: 99gFat: 124gSaturated Fat: 28gPolyunsaturated Fat: 58gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 585mgSodium: 4432mgPotassium: 1696mgFiber: 11gSugar: 17gVitamin A: 21276IUVitamin C: 23mgCalcium: 1544mgIron: 11mgNet Carbohydrates: 110g