Roasted Sweetpotato and Salmon Cakes with Sriracha Dipping Sauce
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: Salmon, sweet potato
Calories: 1999kcal
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
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
Nutrition Facts
Roasted Sweetpotato and Salmon Cakes with Sriracha Dipping Sauce
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 1999kcal | Carbohydrates: 120g | Protein: 99g | Fat: 124g | Saturated Fat: 28g | Polyunsaturated Fat: 58g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 585mg | Sodium: 4432mg | Potassium: 1696mg | Fiber: 11g | Sugar: 17g | Vitamin A: 21276IU | Vitamin C: 23mg | Calcium: 1544mg | Iron: 11mg | Net Carbohydrates: 110g