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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

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


10 g


1 cup

Panko Breadcrumbs


56 g

Red Onion

1 unit


255 tbsp

Grape Tomatoes

113 g

Spring Mix

85 g

Celery, chopped

⅓ cup


(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery


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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!


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.


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


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.


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.


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.


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