Salmon & Sweet Potato Fishcakes
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 1 hours
Ingredients
- 2 Vital Choice wild Alaskan salmon fillets (6 ounces each), cooked (baked, steamed, or grilled) and flaked with a fork
- 3/4 pound yams (or sweet potatoes), sliced
- 3 large whole scallions, very thinly sliced
- 1 teaspoon dry mustard
- Grated zest of 1/2 lime, plus juice
- Salt and freshly ground black pepper, to taste
- 1/4 to 1/2 cup cornmeal, preferably stone-ground
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons dried or chopped fresh rosemary
- 2 teaspoons fresh lime juice
Instructions
- Steam yams until very soft, about 20 minutes on the stovetop or 2 to 4 minutes in a microwave oven. (If using a microwave oven, drape a damp paper towel over the top of the yams.)
- Cool yams until easily handled by hand. Using your fingers, peel skin from the slices. In a medium bowl, coarsely mash yams with a fork.
- Mix in salmon, scallions, mustard, the zest and juice of 1/2 lime, plus salt and pepper to taste. Blend until well combined.
- Shape mixture into 8 cakes, using about one-third cup for each. Arrange fishcakes on a plate, cover and refrigerate 1 to 4 hours.
- Spread cornmeal over a small plate. Coat a large non-stick skillet generously with cooking spray and heat until hot on medium-high heat. Meanwhile, dredge fishcakes in cornmeal, coating them all over. Cook until golden brown, 3 to 5 minutes on each side.
- Make the sauce by mixing together the mayonnaise, mustard, rosemary and lime juice in a small bowl.
- Serve the sauce with the salmon cakes. If desired, serve fishcakes in hamburger buns, preferably whole wheat, along with a lettuce leaf and a dollop of the sauce.