Alaska Salmon Sweet Potato Cakes

Quick Links:

Alaska Salmon-Sweet Potato Cakes

Serves: 24 (2-Cake Servings)


	Ingredients 8 cans (14-3/4 oz) Alaska Canned Salmon, thoroughly drained 2 qt, 2 cups canned or frozen sweet potatoes, drained and mashed 8 large eggs, beaten 1 cup green onions, thinly sliced 1/2 cup (approximately) dried bread crumbs 3 Tbsp ground coriander 2 tsp white pepper All-purpose flour, as needed 3 to 4 cups pecans, finely chopped (as needed) Butter or margarine, as needed 3 qt prepared peach or mango chutney

Method

In mixing bowl, blend salmon, sweet potatoes, eggs, dried bread crumbs, coriander and white pepper. (Add more bread crumbs if mixture is too moist to form patties.)

For each serving use two 1/2 cup (#8) scoops to form 2 to 3 inch patties. Dust patties with flour and coat with pecan bits. Refrigerate, if needed until service. Repeat with remaining mixture.

In lightly buttered non-stick skillet, brown two patties on both sides. Serve with 1/2 cup chutney.

Photo and Recipe Courtesy of The Alaska Seafood Marketing Institute.