Salmon & Sweet Potato Cakes with Lemon Aioli are a quick and tasty dinner option that offers a gluten-free, allergen-conscious meal. Made with canned wild pink salmon and Jackson's Spicy Jalapeño Sweet Potato Chips, the cakes have a crispy exterior and a creamy interior. The preparation is flexible, allowing for air frying or pan frying in less than 30 minutes. The recipe encourages experimentation with seasonings and alternatives for various dietary preferences, ensuring it meets diverse needs while delivering a satisfying flavor profile.
The Salmon & Sweet Potato Cakes with Lemon Aioli are flavorful, allergy-friendly, and can be prepared in under 30 minutes using simple pantry staples.
These cakes combine bold seasonings and crispy texture to create a delicious meal that is gluten-free, grain-free, nut-free, and can be made egg-free.
They can be cooked in an air fryer for a healthier option, making them a flexible choice for both busy weeknights and brunch.
Ingredients include canned wild pink salmon, crushed sweet potato chips, ricotta cheese, Old Bay seasoning, and more, emphasizing clean, wholesome components.
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