HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSalmon And Sweet Potato Cakes
Salmon and Sweet Potato Cakes

Salmon and Sweet Potato Cakes

with Herby Mayonnaise

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How terribly exciting! We love using seafood in our HelloFresh meals - it’s delicious and terrific for you. That’s why we’re overjoyed to present for the first time this delectable hot smoked salmon. With creamy sweet potato and a moreish dill and parsley mayonnaise, we’ll just be quiet now and let you get on with it.

Tags:Eat Me FirstHealthyHigh ProteinLactose freeOne Pot WonderSeafood first

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

400 g

sweet potato

1 fillet

hot smoked salmon


1 bunch

spring onions

½ cup

fine breadcrumbs


1 bag


1 tub

dill & parsley mayonnaise




Not included in your delivery

¼ cup

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3900 kJ
Fat36.8 g
of which saturates4.7 g
Carbohydrate58.7 g
of which sugars14.9 g
Dietary Fibre0 g
Protein30.9 g
Cholesterol0 mg
Sodium936 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, peel the sweet potatoes and cut into 2 cm cubes. Flake smoked salmon, finely slice spring onions, wash rocket and cut lime into wedges.


Place the sweet potato in a large saucepan and cover with water. Bring to the boil. Cook the potatoes for 15 minutes, or until they can be easily pierced with a knife. Drain and rinse under cold water. Mash sweet potatoes using a potato masher.


Meanwhile, heat a lightly greased frying pan over a medium-high heat. Cook the salmon fillet for 3-4 minutes each side, or until cooked through. Flake the salmon and mix through the mashed sweet potato.


Stir the egg, capers, spring onions, and half of the breadcrumbs through the sweet potato mixture and season to taste with salt and pepper. Shape the mixture into patties, you’ll get around 3 per person, and coat in the remaining breadcrumbs.


Heat the vegetable oil in a large frying pan. Cook the patties in batches for 3-4 minutes on each side or until golden.


To serve, divide patties and rocket between plates. Dollop the mayonnaise on the fish cakes and enjoy!