salmon-sweet potato burgers

In dinner on May 26, 2014 at 4:10 pm

this recipe was inspired by a dish my parents buy in the prepared foods section of their whole foods. when i asked for it at my whole foods, they looked at my like i was crazy! so i decided to try to recreate it myself.


my version turned out really well. they weren’t as firm as the WF ones, but that’s ok with me.

it’s a little bit dump-and-guess so feel free to make your own variation, but i’ll show you what i did.

i started by peeling and cubing 2 large sweet potatoes. you could use two mediums or maybe one super large. (i had some leftover) boil the cubes until super soft.

drain, and mash well with a fork. (if you have a food mill or ricer, now would be the time to use it! i don’t, so fork it is)


meanwhile, cook a piece of salmon. you could buy precooked, if you want, but raw is cheaper and you can cook it just how you want it.

my piece was about .85 pounds and i asked for it from the thin end of the fillet so it would cook faster. i did it in my toaster oven on broil and it didn’t take very long at all.


drizzle with a little oil and sprinkle with salt and pepper before cooking.

the way i see it, you want your salmon under-done and your potatoes over-done.

you also want to make a mixture of bread and egg as a binder. i tore a small dinner roll into pieces and put it in the mini chopper with an egg.


you could also whisk the egg and add a handful of pre-made bread crumbs.

in any case, you want to end up with a blended egg-and-bread mixture.


flake the fish when it’s cool enough to touch and add it to the bread/egg. make sure you get the dark meat off the skin (great flavor!) but don’t get any skin.


add 3/4 of a small red bell pepper, finely chopped, and three or so thinly sliced green onions.


add enough mashed potato to get the ratio of fish:potato you want. i used about 2.5 cups of mash.

finish it off with a lot of freshly ground pepper, as many crushed red pepper flakes as you can take and a teaspoon or more of salt.

mix well. you’ll probably want to take your finger jewelry off and get in there with your hands.

form mixture into patties and chill for at least 30 minutes or overnight. i even froze the ones we didn’t eat right away.


to serve, microwave on high for 2-5 minutes, depending on how cold they are and how hot your microwave is.

then brown both sides in a frying pan with a little oil. be gentle, as they are a little fragile the first time you flip.


serve with a bun or without. we thought they were dynamite with a little sriracha!

  1. This recipe sounds awesome! I love sweet potatoes, but i’m not that much into fish, so this sounds like a great way to sneak some fish into my diet. :)

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