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Salmon Cakes

Salmon Cakes

with Roasted Sweet Potatoes and Tomato Salad

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3.4 / 4 Ratingout of 1152 ratings
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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!

Tags:Eat First
Allergens:Seafood/Fruit de MerFish/PoissonSulphites/SulfiteWheat/BléEgg/OeufMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

227 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

340 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

10 g

Chives

½ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

50 g

Shallot

1 unit

Lemon

113 g

Grape Tomatoes

56 g

Spring Mix

56 g

Celery, sliced

2 tbsp

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf)

100 g

Greek Yogurt

(ContainsMilk/Lait)

Not included in your delivery

½ tbsp

Sugar*

tsp

Oil*

tbsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories704 kcal
Fat36 g
Saturated Fat6 g
Carbohydrate56 g
Sugar11 g
Dietary Fiber7 g
Protein36 g
Cholesterol69 mg
Sodium467 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Zester
Grater
Paper Towel
Large Bowl
Large Non-Stick Pan
Whisk
Small Bowl
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! In Step 2, be cautious when grating the shallot. Finely chop any ungrated pieces of shallot, instead of trying to grate any difficult bits.

Wash and dry all produce.* On a baking sheet, toss the sweet potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown and tender, 22-23 min.

2

Meanwhile, cut tomatoes in half. Zest, then juice half the lemon. Cut the remaining lemon into wedges. Finely chop chives. Grate shallot. Roughly chop celery into 1/8-inch pieces. Pat salmon fillets dry with paper towels, then cut into 1/8-inch cubes. (TIP: The smaller the salmon and celery pieces the better — this will help bind ingredients together.)

3

In a large bowl, combine the salmon, panko, 1/2 tbsp chives (dbl for 4 ppl), lemon zest, mayo, shallot and celery. Season with 1/2 tsp salt (dbl for 4 ppl) and pepper. Stir to combine. Using your hands, firmly press together and shape the salmon mixture into four equal patties (8 patties for 4 ppl), each about 1/2-inch thick.

4

Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then 4 patties. Cook until bottoms of patties are golden, 2-3 min. Flip each patty, then add another 1 tbsp oil to the pan. Pan-fry until bottom is golden and patties are cooked through, 2-3 min per side. (TIP: Cook to a min. internal temp of 70°C/158°F, as size may vary.**) ( NOTE: Cook the patties in two batches for 4 ppl, using 1 tbsp oil for each batch.)

5

Meanwhile, in a small bowl, combine the yogurt, remaining chives and 1/2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper. Set aside. In a medium bowl, whisk together 1/2 tbsp lemon juice (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss in the spring mix and tomatoes.

6

Divide the fish cakes between plates. Serve alongside the roasted sweet potatoes and tomato salad. Dollop the yogurt mixture over the fish cakes. Squeeze over a lemon wedge, if desired.