sweet potato salmon cakes with chipotle mayo
Sweet Potato Salmon Cakes with Chipotle Mayo
I guess the first thing I should say is that this recipe is off my blog which I started as a result of my husband getting laid off. I call it Cheap Beets, a mostly vegetarian guide to eating well in the recession, and not completely vegetarian, as I have a major crush on anchovies. Well, fish of any sort, really. These fish cakes were a go-to recipe during the layoff. I'm a big believer in the well-stocked pantry, and this recipe is one of my favorites. The entire recipe costs about $3, with the canned salmon being the most expensive part.
Ingredients:
- 5 ounces canned salmon
- 1 sweet potato, peeled and cubed
- 3/4 cup bread crumbs
- 2 eggs
- 2 tablespoons mayonnaise
- 2 green onions, chopped
- juice of half a lemon
- 4 tablespoons mayonnaise
- 1 chipotle pepper and its adobo sauce, minced
- 2 cloves garlic, minced
- squeeze of lemon juice
Directions:
- In a 2-quart saucepan, boil the sweet potato in 2 cups water until tender.
- Drain potato. After it cools, place the cubes in a medium-size bowl and mash well.
- To this, add the rest of the ingredients and mix until well-combined. I find that using my hands is the best way to get this done.
- Heat a thin coat of oil in 10-inch nonstick skillet. Using 1/4 cup of fish mixture per patty, form patties and fry in skillet over medium flame, approximately 5 minutes per side, until golden on both sides. Add more oil to skillet if necessary.
- While the patties are frying, make the chipotle mayo by combining all ingredients in a bowl.
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