I am in love with these Chipotle Sweet Potato Salmon Cakes with a Pineapple Tomato Chutney. They are so good you can even eat them cold. Cook them to order or have them already pre made and ready to warm up whenever you are in the mood. Whoever said salmon cakes where flavorless never had a chance to try these. These are not your everyday dry cracker, mayo cakes!
The Amazing Things you can do with Canned Salmon.
When I was younger my mom used to always use salmon from a can. I’m sure it was because of the long shelf life and the fact it was cheaper then fresh salmon. She would make this salmon loaf with egg whites (not my favorite) and these salmon melts, very similar to tuna melts which I adored. In fact that may need to be made into a Jess Delicious recipe! Thanks to her I now always keep at least 2 cans on hand. My go to is the Kirkland Organic Wild Alaskan Pink Salmon from Costco.
Canned Salmon is already pre cooked so it cuts down on time if your in a rush to make something. It’s a quick protein that can be used in making things like these salmon cakes, burgers, you can use it as an added protein on salads, make a cooked sushi roll with it or even add it to a soup. The use of canned salmon is endless.
Creating me in a recipe.
These Chipotle Sweet Potato Salmon Cakes with Pineapple Tomato Chutney are really me in a recipe. I love the heat and smokiness the chipotles bring. The earthiness of the salmon and sweet potato with the sweetness of the pineapple chutney. A little bit sassy, next level classy and a new take on salmon cakes, fresh!
Chipotle Sweet Potato Salmon Cakes with Pineapple Chutney
Equipment
- Instant Pot
- Flexible Stainless Steel Slotted Spatula/ Fish Spatula
- Silpat Mat
Ingredients
Salmon Cakes
- 1 Cup Sweet Potato Cooked and Mashed
- 2 6 Oz Canned Salmon You can used cooked salmon as well.
- 1/2 Shallot Minced
- 3 Canned Chipotle Peppers Diced with 1 Tbsp sauce
- 1/2 Tsp Salt
- 1 Tbsp Garlic Powder
- 1/4 Cup Italian Parsley Chopped
- 2 Eggs Beaten
- 1/2 Cup Panko Breadcrumbs I use Gluten free Aleia's
Pineapple Tomato Chutney
- 1 1/2 Cups Pineapple Diced. You can use canned too.
- 1 1/2 Cups Tomatoes Diced
- 1 Jalapeno Seeds removed and minced.
- 1 Tsp Fresh ginger Minced
- 1/2 Tsp Cumin
- 1/2 Tsp Salt and Pepper
- 2 Tbsp Champagne Vinegar White Wine Vinegar will work too.
- 2 Tbsp Maple Syrup
Instructions
Salmon Cakes
- Preheat oven to 400 degrees
- Using a baking sheet place silpat mat on top or spray with cooking spray.
- Follow instructions to make sweet potato mash in recipe notes.
- Drain 2 cans of canned salmon and place in a bowl.
- Add in all the other salmon ingredients including mashed sweet potato. Mix well.
- Using your hands form 8 equally formed patties and place them on your baking sheet.
- Place them in the oven for 20 minutes flipping them half way through. I like flipping them with a fish spatula. They can be delicate.
- Remove from oven when finished and set aside.
Pineapple Tomato Chutney
- For chutney place all of the ingredients into a small sauce pan.
- Turn on medium to high heat and let cook down stirring occasionally until all the water is evaporated. It will take around 8-10 minutes.
- When all the water is absorbed, remove from heat.
- To plate I like serving the chutney on top of the salmon cakes or you can put it on the side so people can use what they want.
- Garnish with parsley and serve!