Run Fast Eat Slow Post #4: Wild Salmon Sweet Potato Cakes

Hello and happy Friday!

I have another Run Fast Eat Slow recipe review for you this week. Honestly, when I came up with the idea for this series of posts I thought it would just be a fun little break from all the training posts, but I actually love how it’s really forced me to get out of my cooking comfort zone. In the past, I’ve bought cookbooks, made a couple recipes, and then just tucked them away on the shelf to only be used when feeling particularly ambitious. Now I’m actually browsing the recipes and thinking ahead about what I want to make for the week!

Wild Salmon Cakes | Run Fast Eat SlowI’ve been on a huge sweet potato kick lately, so I thought the Wild Salmon Sweet Potato Cakes (page 142) sounded just about right – plus, they would be easy to pack with a salad for lunches for the work week. I love salmon and I know it’s a really fantastic food to include in my diet because of all its health benefits. Sometimes I just get lazy about remembering to buy it/prepare it. Apart from the salmon, I had all the ingredients on hand, which made it pretty easy to whip up.

It’s a pretty straightforward recipe – saute some garlic and onions, then combine them with the salmon, sweet potato puree, almond meal, eggs, and some seasonings. While the recipe recommends ordering wild salmon with skin and bones removed and finely chopped, I kept things a little easier (and cheaper) by opting to use canned salmon. I’m sure the recipe is delicious with real salmon, but I wanted to keep things simple.

Once everything was combined into a nice, thick batter, it was time to saute them in a generous serving of coconut oil. This was where I ran into issues. The batter was NOT staying together nice enough for me to be able to flip them in the frying pan.

Run Fast Eat Slow | 2 Generations RunningI tried it with 3 of the cakes and gave up as they all fell apart. Luckily, I remembered I had made a similar recipe a year ago where the sweet potato salmon cakes were baked in the oven in a muffin tin. I scooped the batter into the tin and had just enough to make a perfect 6 cakes. I popped them in the oven at 400 degrees for 20 minutes.

Wild Salmon Cake | Run Fast Eat SlowVoila! They look much nicer than the ones that kept falling apart on me. I have been lightly sauteing them in a frying pan to warm them up and get that nice crispy feel on the outside each night I’ve prepared them. They’ve held up much better like this and are just as yummy. 🙂 And, I’m happy to report these are just as delicious as every other recipe my mom and I have tried so far!

Have you cooked up anything tasty lately? 

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