Crispy Sweet Potato Cakes with Smoked Salmon and Herbed Yogurt Salad
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $18.75
- Nutrition
- 420 cal · 26g protein
- high-protein
🍳 1 pan · Picky-eater safe bet: plain potatoes
Crispy Sweet Potato Cakes with Smoked Salmon and Herbed Yogurt Salad is a American with Mediterranean sides weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $19 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Dairy · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¼ lb sweet potato
- 1 lb smoked salmon
- 1 count cucumber
- 1½ cups cherry tomatoes
- ¾ cup Greek yogurt
- 2 tbsp fresh dill
- 1 count lemon
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Peel and grate sweet potato, squeeze out excess moisture using paper towels, then form into 8 small cakes and season with salt and pepper.
- Heat 2 tablespoons oil in a large skillet over medium-high heat and fry patties in batches until golden and crispy, about 3 minutes per side, then drain on paper towels.
- While patties cook, whisk Greek yogurt with fresh dill and 2 teaspoons lemon juice to make sauce.
- Toss diced cucumber and halved cherry tomatoes with remaining oil, 1 tablespoon lemon juice, salt and pepper.
- Arrange 2 patties on each plate, top with 4 ounces smoked salmon, and serve with yogurt sauce and tomato-cucumber salad on the side.
- Picky eater tip: serve the sweet potato cakes plain, with the yogurt, salmon and salad kept separate.
- Make ahead: grate and form the cakes up to 1 day ahead and refrigerate, and keep the yogurt sauce chilled in a covered container.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 26 g
- Carbohydrates
- 38 g
- Fiber
- 5 g
- Sugar
- 6 g
- Fat
- 19 g
- Saturated fat
- 4 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop