Salmon and Sweet Potato Fish Cakes

Salmon, sweet potato coriander fish cakes on a bowl plate with spinach and crème fraiche
Crispy Salmon Fish Cakes

Salmon and sweet potato fish cakes are a simple and easy meal to make for yourself and your family. Bursting with healthy fish and herbs, you won’t have to feel guilty about the great taste and easy preparation.

Tips:

  1. Let the potatoes steam dry in the pot after cooking to remove any excess moisture.
  2. Add 1 tablespoon of breadcrumbs if your mixture is too wet. Continue to add until you reach your desired consistency but remember the fridge will help firm it up as well.
  3. The longer you leave it in the fridge, the easier it will be to cook and stay together. If you can, make it the day before and leave in the fridge. The salmon and sweet potato will continue to firm up helping your fish cakes to stay together.
  4. When frying, don’t turn them over until a crust has formed.
  5. Fishcakes are a brilliant canvas to try as many flavors and combinations as you like. For example, spinach and cauliflower or crab, spicy mayonnaise and white potato or a traditional Thai fish cake.
Salmon, sweet potato coriander fish cakes on a bowl plate with spinach and crème fraiche
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Salmon and Sweet Potato Fish Cakes

Crispy Salmon and Sweet Potato Fish Cakes
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Appetizer, Entrée, Main Course
Cuisine: Asian
Keyword: Fish Cakes, Salmon and Sweet Potato Fish Cakes, Salmon Fish Cake
Servings: 8 fish cakes

Ingredients

  • 3 large Sweet Potatoes
  • 2 Salmon Fillets skinless
  • 1 Lemon zested
  • Bunch of Coriander chopped finely
  • 1 tablespoon Plain Flour
  • 1 large Egg
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • Season with Salt & Pepper
  • 1 tablespoon Olive Oil

To Serve

  • Crème Fraiche
  • Spinach Leaves
  • Lemon Wedge

Instructions

  • Peel the potatoes, cut them into 2cm chunks and cook in cold salted water. Bring to the boil and cook for 10-15 minutes.
  • Heat the grill to a medium. Season the salmon fillets and grill for 7 mins or until just cooked through.
  • Zest your lemon and put aside.
  • Finely chop your coriander.
  • Remove the salmon fillets from the grill and use a fork to flake apart the fillets.
  • When the potatoes are done, drain them and let them steam dry in the pot until cool. Mash the potatoes well.
  • Combine the potatoes, salmon, lemon zest, coriander, egg, flour, cumin, paprika and season with salt and pepper.
  • Make sure when you combine the salmon, it still keeps its firm texture. Don't over mix it.
  • Lightly dust a clean work surface and a plate with flour.
  • Divide the mixture into 8 separate fish cakes, roughly 2cm thick. Shape with your hands.
  • Place them onto the floured plate and lightly dust the top of each one as you go.
  • Chill in the fridge for one hour or preferably overnight.
  • Heat the oil in a large no stick frying pan over a medium heat.
  • Add the fish cakes and fry for 5 minutes on each side until crispy and golden. They should have a crust on both sides. Don't crowd the pan with too many cakes. Two at a time should be perfect.
  • Serve with a lemon wedge, a spoonful of crème fraiche and a salad.

Tips

  • Let the potatoes steam dry in the pot after cooking to remove any excess moisture.
  • Add one tablespoon of breadcrumbs if your mixture is too wet.
  • Leave in the fridge overnight to firm up (if you have the time).
  • When frying, don't turn them over until a crust has formed. This will help them stay together.

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