Mijipjewey Ta'n Wejiaq Apaqtuk

Recipe by Jennifer Ginnish – Membertou, Unama’ki

These salmon fish cakes are a comforting, flavour-packed dish that balances the richness of salmon with the subtle sweetness of sweet potatoes. They’re crisp on the outside, tender on the inside, and perfect served with lemon wedges or a creamy dollop of tzatziki.

---

Ingredients

• 1 large piece of fresh salmon
• 2 medium-sized sweet potatoes
• 1 lemon (zest and juice)
• Fresh dill, chopped (to taste)
• Green onions, chopped
• 1 egg
• Salt & pepper
• Flour (for coating)
• 1 tbsp olive oil (for frying)
• Optional: Tzatziki, for serving

---

Directions

1. Bake the Salmon:
   Season the salmon with salt, pepper, lemon juice, and dill. Bake at 350°F (175°C) for 15 minutes or until cooked through. Let cool slightly.
2. Prepare the Sweet Potatoes:
   Peel and chop the sweet potatoes. Boil them in a pot of water on the stovetop until fork-tender, then drain.
3. Make the Fish Cake Mixture:
   In a large bowl, mash the cooked sweet potatoes. Flake in the baked salmon, then add:
   • A handful of chopped fresh dill
   • Chopped green onions
   • Zest and juice of one lemon
   • Salt and pepper to taste
   • 1 egg
     Mix well until fully combined.
4. Shape and Coat:
   Form the mixture into small patties. Lightly coat each one in flour for that perfect crispy crust.
5. Sear:
   Heat olive oil in a pan over medium-high heat. Sear the patties for a few minutes on each side until golden and crisp.
6. Serve:
   Serve hot with lemon wedges or, for an extra layer of flavour, a spoonful of tzatziki (store-bought or homemade).

---

Serving Tip

These fish cakes are delicious on their own, but also pair beautifully with a side salad or tucked into a pita with greens and tzatziki for a refreshing wrap.