Chipotle Sweet Potato Salmon Cakes with Pineapple Chutney
Turn up the heat with these unique spicy sweet salmon cakes with a pineapple chutney. The smokiness of the chipotle peppers goes great with the sweetness of the 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!
Notes
Sweet Potato Instructions-
Instant Pot- Fill pot with 2 cups of water and lay you trivet in the water. Cutting off both ends of your sweet potato place on top of trivet. Cover and cook manually for 22 minutes. Quick release and set your sweet potato in a air sealed container for 15 minutes to cool. When your ready to use the potato, remove and peel off skin. It should come off easily. Mash and serve.
Oven- For the oven, preheat your oven to 400 degrees. Poke holes all over the potato using a fork or knife. This will allow the steam to release. Cover with aluminium foil and place in your oven for 55 minutes. When your knife can easily cut through the potato it is done. When its finished set your sweet potato in a air sealed container for 15 minutes to cool. When your ready to use the potato, remove and peel off skin. It should come off easily. Mash and serve.
I like to use the silpat mat with these so they don't break and it is also a healthier alternative since you don't use oil.