A nutritious and delicious family-friendly meal!
These delicious burgers are my family’s new favourite meal. I love them because you can shape the burgers ahead of time and then refrigerate or freeze until it’s time to cook them so they’re great for a speedy meal or for transporting to a cottage. Another bonus: because they’re fully cooked, they only need a few minutes to heat and crisp. Last but not least, cooked sweet potatoes make a great binder so unlike many other fishcake recipes, there’s no need to add an egg or other fillers to get them to hold together. We enjoy these with traditional burger toppings, though I do prefer tartar sauce to mayonnaise in this case. For a bun-less option, serve these as salmon cakes with your favourite fruit or vegetable based salsa on the side.
- 2 small sweet potatoes or yams (total weight approx. 14 oz / 400 g)
- 8 ounces (225 g) uncooked skinless salmon filets (or one 213 g can of salmon)
- 1 green onion, finely chopped
- 1 stalk of celery, finely chopped
- 1 teaspoon each smoked paprika and cumin
- 2 teaspoons (10 g) Dijon mustard
- 2 tablespoons (1 g) chopped fresh dill
- Pinch each sea salt and freshly ground black pepper
- 1/4 cup (20 g) panko or gluten-free breadcrumbs
- 1 tablespoon (15 mL) canola or other neutral oil
- Buns and condiments, to serve
- Preheat oven to 400 F. Prick the sweet potatoes with the tines of a fork in a few places, then wrap in foil. Bake for 45 minutes to 1 hour until tender. Alternatively, use the microwave to cooked pricked sweet potato until soft (about 5 – 7 minutes, depending upon size).
- While potatoes cook, poach the salmon. Sprinkle both sides with salt and pepper then place in a shallow pot in a single layer. Add just enough water to barely cover the salmon fillets then place pot over medium high heat. As soon as the liquid comes to a boil, flip fish pieces over, reduce heat to medium low and cover pot. Let simmer for 5 – 8 minutes (time depends upon thickness of fish) then check for doneness. Fish should be 145F or look opaque in the middle when poked with a fork. Transfer cooked fish to a plate and place in refrigerator.
- Once potatoes are cooked, unwrap and cut in half. Place in the refrigerator to cool. Once completely cooled, scoop out the cooked flesh and discard the potato skins. Place the cooked sweet potato in a medium sized bowl.
- Add the salmon to the bowl and mash both it and the sweet potatoes with the tines of a fork. Add in green onion, celery and seasonings and mix well.
- Shape the mixture into four equally-sized patties. Place them on a parchment-lined baking tray in a single layer. Cover and return to fridge for at least 20 minutes or up to 24 hours to firm up before cooking.
- If you wish, at this point, the salmon patties can be frozen on the baking tray; once firm, wrap tightly and place in an airtight container. Store for up to 3 months in the freezer and thaw in fridge before cooking.
- To warm and crisp the burgers, heat a little canola or other neutral oil in a large skillet over medium heat and fry the patties about 3-5 minutes per side – flipping just once – until hot and golden brown (this can also be done on a cast iron griddle on the barbeque). Take care when flipping them so they don’t fall apart. Alternatively, brush the patties lightly with oil and bake in a preheated 350F oven for about 10 – 12 minutes.
- Serve on toasted buns with all your favourite burger toppings.
Serves 4; recipe can easily be multiplied.
A genius combination. I very often have sweet potatoes and salmon left over.
Their flavours do play very nicely together!
What a lovely idea!
Thanks! It’s a very tasty combo for sure.