Makes: 8 cakes
Serves: 4 people
Preparation: 40 minutes
(optional to leave in the fridge overnight)
Cooking: 30 minutes
Total: 1 hour and 10 minutes
- 3 sweet potatoes
- 2 skinless salmon fillets
- 1 lemon – zested
- Coriander – chopped fine
- 1 tbsp plain flour
- 1 egg
- 1 tsp cumin
- 1 tsp paprika
- Season with salt and pepper
- 1 tbsp olive oil
- Crème fraîche
- Spinach leaves
- Lemon wedge
- Peel the potatoes, cut them into 2cm chunks & cook in boiling salted water for 10-15 minutes.
- Season your salmon fillets and place them under your grill for 6 minutes or until cooked.
- Zest your lemon.
- Finely chop your coriander.
- Remove the salmon fillets from the grill & use a fork to flake apart.
- When the potatoes are done drain them & let them steam dry in the pot until cool.
- Mash potatoes well.
- Combine the potatoes, salmon, lemon zest, coriander, egg, flour, cumin, paprika & 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 & plate with flour.
- Divide the mixture into 8 separate fish cakes, roughly 2cm thick. Shape with your hands.
- Place them onto the floured plate & 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 non-stick frying pan over a medium heat.
- Add some fish cakes & fry for 5 minutes on each side until crisp & golden. They should have a crust on both sides. Don’t crowd the pan.
- Serve with a lemon wedge, a spoonful of crème fraîche & a salad.
- Let the potatoes steam dry in the pot after cooking to remove moisture.
- Add 1 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.