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Salmon Sweet Potato Cakes with Herby Yogurt

These salmon cakes use canned salmon and frozen sweet potatoes to make prep easy and keep costs down!

1 hr 20 mins
6 Serving(s)
Salmon Sweet Potato Cakes with Herby Yogurt


  • 1 (16 oz.) pkg. PictSweet Farms frozen mashed sweet potatoes, prepared according to instructions
  • 1 1/4 cup plain breadcrumbs
  • 2 (5 oz.) cans skinless, boneless pink salmon, drained
  • 2/3 cup frozen peas, thawed
  • 1 egg, beaten
  • 2 tsp. fresh lemon zest, divided
  • 1 cup nonfat plain Greek yogurt
  • 1 tbsp. chopped fresh dill
  • 1 tbsp. chopped fresh parsley, plus more to serve
  • 1/4 cup canola oil
  • lemon wedges, to serve (if desired)


  1. In a large bowl, combine mashed sweet potatoes, breadcrumbs, pink salmon, peas, egg and 1 teaspoon lemon zest. Form into 12 patties and refrigerate 1 hour. In a small bowl combine yogurt, dill, parsley and remaining lemon zest; cover and refrigerate until ready to serve.
  2. In a large deep skillet, heat oil over medium-high. Season salmon patties with salt and pepper, if desired; add to pan and cook 5–6 minutes or until golden and cooked through, turning once halfway through.
  3. Serve patties topped with herb yogurt, more parsley and lemon wedges, if using.

Nutrition Facts

329 Calories Per ServingFat: 11gSaturated Fat: 1gCholesterol: 58mgSodium: 415mgCarbohydrates: 38gFiber: 5gSugars: 7gProtein: 20g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe