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Sweet Potato Salmon Cakes with Poached Eggs

There’s something about eating a leisurely breakfast during the holidays that makes me smile. These Sweet Potato Salmon Cakes with Poached Eggs will do the trick.

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Sweet Potato Salmon Cakes with Poached Eggs

Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 355kcal


For the cashew sauce:

  • ½ cup raw cashews soaked in water for 2 hours
  • ¼ - 1/3 cup water
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Kosher salt and black pepper to taste

For the salmon cakes:

  • 2/3 pound fresh salmon
  • Kosher salt and black pepper to taste
  • 1 cup mashed sweet potato cooled
  • 1 cup cooked quinoa cooled
  • ¼ cup finely chopped red onion
  • 2 large eggs
  • ¼ cup quinoa flakes or quick-cooking gluten-free oats
  • Extra-virgin olive oil or coconut oil for cooking

For the eggs:

  • 1 teaspoon white vinegar
  • 1 teaspoon kosher salt
  • 12 large eggs
  • 2 cups fresh arugula for garnish


  • Make the sauce: Drain and rinse the cashews and place them in a high-speed blender. Add ¼ cup water and the remaining sauce ingredients. Blend on high until smooth and creamy, adding more water if needed to yield a smooth sauce. Set aside.
  • Make the salmon cakes: Preheat the oven to 400ºF. Place the fish in a baking dish and season with salt and pepper. Roast on the center rack in the oven for 10-15 minutes or until the fish flakes easily when tested with a fork. Remove and let rest until cool enough to handle.
  • Transfer the salmon to a mixing bowl, discarding any bones or skin. Flake the salmon into small pieces using a fork. Add the mashed sweet potato, cooked quinoa, onion, and eggs to the bowl. Mix until combined. Add the quinoa flakes and a pinch each of salt and pepper. Mix to combine.
  • In a large skillet over medium heat, heat enough oil to just coat the bottom of the pan. Shape the salmon mixture into 12 patties. Add the patties to the hot skillet, cooking two to three at a time depending on the size of the pan. Cook the salmon patties for 2-3 minutes per side, transferring to a wire rack when done and covering with a piece of foil or parchment paper. Repeat the cooking process with the remaining patties, adding more oil to the pan as needed.
  • Poach the eggs: Fill a large skillet with at least 1 inch of water. Bring the water to a boil then stir in the vinegar and salt. Reduce heat so that the water comes to a low but rolling boil. Crack the eggs, one at a time, into a small bowl. Carefully drop the eggs into the boiling water and cook for 3 minutes. You can cook two to three at a time. Remove the eggs with a slotted spoon and place on a plate. Repeat until all of the eggs are cooked.
  • To serve: Place two salmon patties on each plate and top with a bit of arugula. Top the salmon patties with two poached eggs. Spoon some of the cashew sauce on the eggs. Add a sprinkle of salt and pepper and serve.


Nutrition Facts
Sweet Potato Salmon Cakes with Poached Eggs
Amount Per Serving
Calories 355 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g20%
Cholesterol 409mg136%
Sodium 583mg24%
Potassium 621mg18%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 2g2%
Protein 27g54%
Vitamin A 3875IU78%
Vitamin C 2.3mg3%
Calcium 90mg9%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Alyssa Rimmer Dairy Free Eggs Magazine Poached Salmon Sweet Potatoes
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