I have seen and tried a few different recipes for salmon cakes, including the one from the Whole30 cookbook. This one is probably the closest to that, with a few minor tweaks to suit my tastes. No matter which recipe you use, they all have a couple of things in common — lots of dill (fresh is best) and sweet potato is used to help hold the cakes together.
When I first made these for my family I waited anxiously to see what my husband would say. He loves vegetables and eats whatever I make, but for some reason he hates sweet potatoes. I can’t figure it out! I have prepared them every different way I can think of, but he does not like them at all. It’s mind boggling to me. He is the only one in our family who doesn’t like them. I didn’t mention the fact that these fish cakes have sweet potato in them until after he had downed three of them. He loved them! YES.
I took that as a major win on my part, because I have been trying for over 10 years to get him to love them. Even if they were disguised, I don’t care. He ate them, and ENJOYED them.
These cakes are delicious on their own, served with veggies, or eaten for breakfast with a fried egg on top. They make great leftovers. I have made these with both salmon and tuna. If using tuna, make sure to increase the amount of sweet potato by a couple of tablespoons or so. Tuna is a lot more dry than salmon, so the leftover cakes will be quite dry if you don’t add more sweet potato. They are delicious both ways!