Salmon & Sweet Potato Fishcakes - 3 Guiding Stars
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These easy, tasty fishcakes are the perfect way to use up leftover sweet potatoes and fish. If you never have leftover fish, canned salmon will work equally well in this recipe. For an appetizer, make the cakes smaller to double or triple the number of cakes.



  • ¾ lb. sweet potatoes, cooked
  • ¾ lb. salmon, cooked and flaked
  • 3 scallions, thinly sliced
  • 1 tsp. dry mustard
  • Zest and juice of ½ lime
  • Pepper to taste
  • ½ cup cornmeal


  • ¼ cup reduced-fat mayonnaise
  • 2 Tbsp. Dijon mustard
  • 2 tsp. chopped fresh rosemary
  • 2 tsp. lime juice


  1. Combine everything except cornmeal. Shape mixture into 8 cakes. If working with warm fish or potato, refrigerate cakes to chill and firm (1-4 hours).
  2. Spread cornmeal on a small plate. Coat a large non-stick skillet generously with cooking spray and heat over medium-high heat. Dredge cakes in cornmeal, coating them all over. Cook until golden brown (3-5 minutes per side).
  3. Mix together sauce ingredients and serve with cakes.
Nutritional analysis per serving: Calories 380; Total Fat 18.5g (24% Daily Value); Saturated Fat 3.5g (18% DV); Trans Fat 0g; Cholesterol 52mg (17% DV); Sodium 390mg (17% DV); Total Carbohydrate 32g (12% DV); Dietary Fiber 4.5g (16% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 21g; Vitamin D 45% DV; Calcium 4% DV; Iron 10% DV; Potassium 20% DV; Vitamin B12 120% DV; Vitamin A 100% DV; Niacin 80% DV.
Recipe by Guiding Stars at
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