Recipe of the Week – Salmon and Sweet Potato Fishcakes

Submitted by Dave Hutchins

Yield: 4 servings


3/4 pound yams (or sweet potatoes), sliced
3/4 pound salmon filet, cooked (baked, steamed, or grilled) and flaked with a fork
3 large whole scallions, very thinly sliced
1 teaspoon dry mustard
Grated zest of 1/2 lime, plus juice
Sea Salt and freshly ground black pepper, to taste
1/4 to 1/2 cups cornmeal, preferably stone-ground
1/4 cup reduced-fat mayonnaise
2 Tablespoons Dijon mustard
2 teaspoons chopped fresh rosemary
2 teaspoons fresh lime juice


Steam yams until very soft, about 20 minutes on stovetop or 2 to 4 minutes in a microwave oven. (If using a microwave oven, drape a damp paper towel over the top of the yams). Cool yams until easily handled by hand. Using your fingers, peel skin from the slices. In a medium bowl, coarsely mash yams with a fork.

Mix in salmon, scallions, mustard, the zest and juice of 1/2 lime, plus salt and pepper to taste. Blend until well combined. Shape mixture into 8 cakes, using about one-third cup for each. Arrange fishcakes on a plate, cover, and refrigerate 1 to 4 hours.

Spread cornmeal over a small plate. Coat a large non-stick skillet generously with cooking spray and heat until hot on medium-high heat. Meanwhile, dredge fishcakes in cornmeal, coating them all over. Cook until golden brown, 3 to 5 minutes on each side.

Make the sauce by mixing together in a small bowl the mayonnaise, mustard, rosemary and lime juice. Serve the sauce with the salmon cakes. If desired, serve fishcakes in hamburger buns, preferably whole wheat, along with a lettuce leaf and a dollop of the sauce.

Nutritional Information Per Serving:
Calories: 287; Protein: 20 g; Carbohydrates: 29 g; Sodium: 374 mg; Fat 10 g;
Exchanges: 2 Bread/Starch, 2-1/2 Medium-Fat Meat

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