An easy, delicious and budget-friendly weeknight dinner; oven baked salmon patties made with sweet potato, green onions, capers and lemon zest and coated in panko bread crumbs. This easy dinner will become a family favourite.
½lbsweet potato, peeled and cut into 1" chunks (about 1 ½ cups)
1tbsp olive oil
2cupspanko, divided
1egg
2tablespoonmayonnaise
1tablespoonDijon mustard
1lemon, zest only
½teaspoonsalt
1green onion, thinly sliced
1tablespoonchopped capers
1clovegarlic, grated
2 213gcans of salmon, drained
Instructions
Preheat oven to 425F. Bring a medium pot of water to a boil, add sweet potato and cook until fork tender, about 10-12 minutes.
Heat a medium frying pan over medium heat. Add olive oil followed by panko, cook until panko is browned, about 3-5 minutes. Watch carefully as it will burn quickly! Set aside.
In a large bowl, mash the cooked sweet potato. Whisk in egg, mayonnaise, Dijon, lemon zest and salt. Fold in ¾ cup bread crumbs, capers and green onions until combined with sweet potato mixture.
Stir in the chunks of salmon. The batter should be wet and resemble that of a meatball.
Place remaining bread crumbs on a plate. Using a standard ice cream or cookie scoop, scoop salmon mixture, one scoop at a time and place on top of browned bread crumbs.
Using hands, press down, adhering bread crumbs to the bottom of the patty while shaping it into a roughly 3-inch, round patty. Sprinkle bread crumbs from plate on top of the patty, pressing down to adhere to the top. Using two hands, carefully transfer to a baking sheet. Repeat with remaining salmon mixture, you should have eight patties.
Transfer to the oven and bake for 12-15 minutes until cooked through. Because we’ve browned the panko ahead of time, there’s no need to fuss with flipping the patties.
Notes
Don't skip the step of browning the panko, otherwise you won't have a crisp, brown coating on the outside of your patties. This also means you don't need to fuss with flipping the patties halfway through.
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