March 20, 2015

Meatless Fridays: Salmon and Sweet Potato Cakes

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During the 40 days of Lent, Catholic homes around the world abstain from meat on Fridays. Even though Lent is a penitential time, a balance has to be struck between over-the-top dishes (hold the buttery lobster, please!) and food your family will actually eat (toddler, dearest,  please refrain from redecorating my dining room wall with that stinky fish!).

Many have fond memories of their childhood of school cafeterias and fish sticks each Friday during the time of the Lenten Fast. Another tried and true favorite for many is the comforting tuna casserole. My son can be a picky eater, and I don’t want to rely on fish sticks as meal each Friday, and tuna is not his favorite, so it has become helpful to have an arsenal of yummy meat-free dishes that he may refrain from throwing on the floor, handing to me, or sticking on the wall.

A great way to strike the balance between opulence and just plain awful is salmon! Salmon is hearty and delicious! One of my favorite ways to serve salmon is by way of a salmon cake. You can stretch out the fish, which saves a few pennies. My son loves sweet potatoes, so it was a no-brainer to combine the two into one delicious, hearty, Lenten-approved dinner! He comes short of licking his high chair tray. Well, actually he does lick the tray, but for the sake of etiquette, let’s make the assumption that he merely comes close.

I like to serve this over a salad. You can dress it up with cocktail sauce, or any condiment of your choosing. But, we like it plain around here! Maybe, just with a side of high chair tray.


Serves 4 (makes 10 cakes)
Prep + Cook Time: 1 hour


2 (6 oz) salmon fillets
1/2 red bell pepper, diced
1/2 cup vidalia onion, diced
1 celery stalk, diced
2 garlic cloves, minced
1 large sweet potato
1 large egg, lightly beaten
1 cup breadcrumbs
1 TBS brown mustard
1/2 cup white wine
1 1/2 cups water
1 TBS Old Bay seasoning
2 TBS ShopRite Imported Basting Oil
Salt & Pepper


1. In a large skillet over medium high heat, cook your celery and onions for 3-5 minutes. Add the garlic and cook for an additional minute. Set aside in a large bowl.
2. Peel and chop the potato into small pieces. Add to a pot of boiling water and cook for 10-15 minutes. When finished cooking, drain the water, return the potato to the pot and lightly mash.
3. Using the same skillet you cooked your vegetables in, whisk together the mustard, wine, and water. Add the fish and poach over medium-high heat for about 10-15 minutes. Discard the liquid.
4. When finished cooking, flake the fish with a fork into the bowl with the cooked vegetables. Add the potato, egg, breadcrumbs. Add the Old Bay, ShopRite Imported Basting Oil, and some salt & pepper. Mix until well combined.
5. Place the mixture into the fridge for 10-15 minutes and preheat your oven to 425. Line a baking pan with parchment paper.
6. Form patties from about 1/2 cup of the fish mixture, place onto prepared baking pan.
7. Bake in the oven for 20 minutes, or until the tops have lightly browned.

Meatless Friday- Emily

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