Sunday, August 29, 2010

Salmon and Sweet Potato Cakes Recipe for Minneapolis Farmers Market

Exciting news! This year, I have been invited to do a cooking presentation at the Minneapolis Farmer's market. This is my second year being part of their Market Talk program and I'm thrilled! I will be preparing two recipes utilizing many ingredients found at the market. Salmon Cakes with Sweet Potatoes (see recipe below) made with fresh salmon caught by Matt Oxford of Wild Run Salmon. My second recipe is a dessert: an easy to assemble Raspberry Trifle. (Yes, raspberries are still in season so get them before they are all gone for the year!) The best part? You can sample these recipes. So come early!

My salmon cakes are the most popular food at home these days. We have them in a sandwich (just like a crab cake sandwich) and as a side dish. Both the salmon and the sweet potato have to be cooked in advance. For the salmon, my method is baking it in the oven at 350 degrees for 20 minutes but other options (faster options) are steaming, grilling, and searing in a skillet. However you decide to precook the salmon, the most important step is to season it well. Salt and pepper of course but try adding other flavors here because it will enhance the finished cakes. My choice for extra flavoring is maple syrup; a nice layer adds sweetness and caramelizes the top. *

The sweet potato too is roasted in the oven. I would not suggest boiling it (which was what I did when I first made this recipe) because it becomes water logged and leads to mushy cakes. No good.*

And that's it: a couple quick prep and you're ready to make some savory salmon and sweet potato cakes.

Hope to see you at the market this Saturday 4th at 10:30 am!



Salmon and Sweet Potato Cakes
Serves 4 to 5

1 sweet potato (about 3/4 to 1 pound) roasted and mashed* (see above)
1 pound salmon, cooked and crumbled * (see above)
2 tbsp vegetable oil
1/2 cup finely diced red pepper
1/2 cup finely diced onions
1/4 chopped cilantro
1 tsp salt
1 tsp pepper
1 1/2 cup bread crumbs

1. Set a skillet over medium heat and add two tablespoons vegetable oil. Saute the peppers and onions until they have softened and the onions have browned slightly.
2. Combine the sauteed peppers, onions, cooked salmon, cilantro, salt and pepper. Mix well.
3. Assemble a work station with the salmon mixture in one bowl, and the bread crumbs in a separate dish next to salmon mixture.
4. To form cakes: Scoop two tablespoons of the mixture into the palm of your hand and form into a ball, then flatten to form a patty about half an inch thick. Coat patty with bread crumbs on both sides. Cook in a skillet over medium heat, two to three minutes on each side until golden brown. Repeat until all of the mixture has been used up.


4 comments:

Vishali said...

quick and simple ! Thats what i like. thanks for the recipe. i think my little tot will like it.

do u think these cake will keep well if i refrigerate them ?

Natasha said...

Yes Vishali. Freeze them between sheets of parchment paper. Reheat in microwave or oven.
Thanks for your interest!
N.

Trish said...

I love the unique combination of ingredients. So beautiful in color too - with the orange from potatoes and pink from salmon. I bet they're delish. Kudos for doing the farmers' market presentation. Thanks for sharing!

Natasha said...

Thanks Trish!
Me too, I like the bright orange color. To add even more color sometimes I add a grated carrot to the mixture. A good way to load up on those beta-carotenes.
Take care.
N.