Classic salmon and sweet potato fish cakes

classic salmon and sweet potato fish cakes

Fish cakes are a classic and nothing beats a good home made fish cake. These salmon and sweet potato fish cakes are soft inside and really crispy on the outside. Not to mention, delicious and healthy too!

Fish cakes are easy and quick to make and you can store them in the freezer and they still remain so crispy and good. They make a good light lunch or quick tasty supper with some salad. Here I am whipping up some fresh and tasty salmon and sweet potato fish cakes to share with you.

Makes 4

2 medium sized sweet potatoes, peeled and diced
2 fillets of salmon
2-3 thin slices of lemon
1 onion, finely chopped
2 garlic cloves, minced
Handful of baby spinach leaves
1 teaspoon of dried parsley
1 tablespoon of fresh coriander
Zest and juice of 1 lime
Salt and black pepper to taste
1 egg, beaten
3 tablespoons plain flour
2 handfuls of breadcrumbs / from 1-2 slices of bread

1. Steam the sweet potatoes until tender and transfer to a large bowl
2. Mash the sweet potatoes until smooth, then leave to cool slightly
3. Season salmon with salt, add the lemon slices and pop into a pan of simmering water and poach for a 5 minutes until partially cooked
4. Place the fish on a plate and let it cool, remove the skin, break off large flakes of meat from the bone, set aside
5. Using a pan with 1tbsp of water, add the spinach in and cook for 1 minute on low heat, then squeeze all the water out and chop up
6. Mix the mash, flaked salmon, onions, spinach, parsley, coriander, lime juice, salt and pepper, and stir well to combine. Taste and season again if needs
7. Divide into 4 equal portions or you can make smaller ones if you wish and shape into a patty then cover in a bowl and place in fridge for 2 hours
8. Whizz up breadcrumbs from sliced bread
9. Dip each fish cake into the flour, followed by the beaten egg wash and coat well with breadcrumbs and gently pat them in place
10. Heat oil in a large non-stick frying pan over medium heat
11. Add the fish cakes in and cook each side until golden brown
12. Serve with salad and/or with wedges

Enjoy! :)




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