Roasted Sweetpotato and Salmon Cakes with Sriracha Dipping Sauce
Calories: 1999kcal
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: 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