Salmon Yam Potato Cake with Avocado Cream
Recipe by Chef Michael Williams
Michael Williams

Salmon Yam Potato Cake with Avocado Cream

  • Prep time 5 mins
  • Cook time 25 mins

This recipe creates super tasty cakes that work well as a meal, appy or snack. You can make the cakes as big or as small as you like. A nice drizzle of the avocado sauce on top makes for the perfect accompaniment.



  1.  Remove the avocado flesh from the skin and then mash it up in a small mixing bowl. Now add the yogurt, lemon juice, salt and chilli powder and stir well. Set aside.
  2.  Steam or boil potatoes and yams together until soft. Mash until semi-smooth and then set aside to cool.
  3.  Steam or bake salmon until just cooked through and set aside to cool.
  4.  Preheat a large fry pan on medium heat.
  5.  Now break the salmon into pieces and add to the mashed yam and potato.
  6.  Whisk the egg quickly in a bowl and then add it to the cake mixture along with the coriander, salt and chilli powder. Stir until ingredients are evenly distributed.
  7.  You can add the bread crumbs in with the other ingredients in step 6 if you desire a more structured cake. The cakes work fine without the bread crumbs as long as you are gentle with them.
  8.  Form the mix into cakes. It will make 6 large cakes and about 10 smaller appy sized ones.
  9.  Now drizzle a little oil into the preheated pan and fry as many cakes as you can comfortably fit in the pan. Fry until nicely browned on both sides and heated though.
  10.  Serve cakes warm with avocado sauce drizzled on top.


  • • You can use canned salmon instead of fresh if you want to save a little time and money.
  • • Use these cakes as burgers patties or the ‘meat’ in a sandwich or wrap.

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