Salmon and Sweet Potato Patties With Horseradish Mayonnaise 4.000
Feb 15, 2006

These salmon patties provide an inexpensive way to stretch salmon to feed a family. Augmented by sweet potato and lentils and a sharp horseradish mayonnaise sauce, they are substantial enough to satisfy adult tastes. Meanwhile, their familiar, nonthreatening shape -- not to mention their bright orange interior -- make them a safe choice for introducing seafood to kids (perhaps omitting the horseradish from the sauce). They're quick to make -- even quicker if the patties are shaped and refrigerated the day before they're cooked. Serve with a green salad.

Servings: 4
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped dill
  • 2 tablespoons creamed horseradish
  • 1/2 pound sweet potato, peeled and chopped
  • 3/4 pound skinless salmon fillet, diced
  • 1 large egg
  • 1/3 cup finely chopped red onion
  • 1 to 2 cloves garlic, minced
  • 3/4 cup canned lentils (Available at Wegmans, Whole Foods Markets, Yes! Organic Market, Takoma Park Silver Spring Co-op, Bethesda Co-op and Rodman's in White Flint Plaza; may substitute red kidney beans or chickpeas), rinsed and drained
  • 3/4 cup bread crumbs (preferably Japanese-style panko)
  • 2 teaspoons chopped dill
  • Salt
  • Freshly ground black pepper
  • 1 to 2 tablespoons extra-virgin olive oil


In a small bowl, add the mayonnaise, 2 tablespoons of the dill and the horseradish and mix to combine. Cover and refrigerate.

In a medium saucepan over medium-high heat, bring salted water to a boil. Add the sweet potato and cook for about 10 minutes or until tender. Drain and transfer to a food processor. Add the salmon, egg, onion, garlic, lentils, bread crumbs, the remaining 2 teaspoons of dill and a pinch of salt and pepper and process until combined but not overprocessed. Shape the mixture into 8 patties, each about 3/4 of an inch high and 3 inches across, and set aside.

Heat the olive oil in a large, nonstick skillet over medium heat. Add the patties and cook for 3 to 4 minutes. Carefully turn over (the patties are soft) and cook an additional 3 to 4 minutes or until golden brown and the salmon is cooked through. Serve hot, with the horseradish mayonnaise on the side.

Rate it

Recipe Source

Adapted from "Simple, Fresh, Delicious," by Lovoni Walker (Fabulous Food Creations, 2005).

Tested by Marcia Kramer.

Email questions to the Food Section.

Email questions to the Food Section at