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Salmon Cakes

Salmon Cakes

with Roasted Sweet Potatoes and Tomato Salad

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Flaky salmon fillets, crunchy celery, fresh herbs and light panko breadcrumbs come together to create these delicious pan-seared fish cakes. A light mixed salad and roasted sweet potatoes finish off this refreshing meal!

Allergens:Seafood/Fruit de MerFish/PoissonSulphites/SulfiteWheat/BléEgg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

454 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

680 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

10 g

Chives

1 cup

Panko Breadcrumbs

(ContainsWheat/Blé)

56 g

Red Onion

1 unit

Lemon

255 tbsp

Grape Tomatoes

113 g

Spring Mix

85 g

Celery, chopped

⅓ cup

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2686 kJ
Calories642 kcal
Fat30 g
Saturated Fat5 g
Carbohydrate53 g
Sugar10 g
Dietary Fiber7 g
Protein37 g
Cholesterol80 mg
Sodium484 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Zester
Large Bowl
Non-Stick Pan
Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!

2

Wash and dry all produce. Toss the sweet potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until golden-brown, 22-23 min.

3

Meanwhile, cut the tomatoes in half. Zest, then juice the lemon. Finely chop the chives. Chop the fish fillets into 1/4-inch cubes.

4

In a large bowl, combine the fish, panko, 1 tbsp chives, lemon zest, mayonnaise, onion and celery. Season with salt and pepper. Stir to combine, then shape into 12 small patties, about 1/2-inch thick.

5

Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the patties. Cook until the patties are golden-brown and cooked through, 4-5 min per side.

6

Meanwhile, in a medium bowl, whisk 2 tbsp lemon juice with a drizzle of oil. Season with salt and pepper. Toss in the spring mix and tomatoes.

7

Divide the fish cakes between plates. Serve alongside the roasted sweet potatoes and tomato salad. Sprinkle over any remaining chives.