Salmon & Sweet Potato Cakes with Lemon Aioli
Servings: 8
Ingredients
- 2 (6-ounce) cans wild pink salmon, drained
- 1 cup finely crushed Jackson’s Spicy Jalapeño Sweet Potato Chips (from ½ 5-ounce bag)
- 1 cup ricotta cheese
- 1 tablespoon Old Bay seasoning
- Finely grated zest of 1 lemon divided
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- ½ cup mayonnaise or egg-free mayonnaise
- 2 tablespoons finely chopped chives
- 1 tablespoon lemon juice
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Put the salmon in a mixing bowl and break it up well. Add the finely crushed chips, ricotta cheese, Old Bay seasoning, and half the lemon zest. Mix very well. Form into eight equal-sized patties.
- Place olive oil and butter in a large non-stick skillet and heat over medium-high heat. Once the butter has melted and starts to sizzle, add four of the patties and cook undisturbed for 2 – 3 minutes or until the bottoms are nicely browned. Carefully flip over and cook for another 2 – 3 minutes. Repeat with the remaining patties.
- Combine the mayonnaise with the remaining lemon zest, chives, lemon juice, salt, and pepper. Serve with the salmon patties.
Nutrition
Calories: 192kcal | Carbohydrates: 2g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 261mg | Potassium: 45mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 0.4mg
