Crispy Salmon Fish Cakes

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

Crispy Salmon Fish Cakes are a simple and easy meal to make for yourself and your family. Bursting with healthy salmon and herbs, you won’t have to feel guilty about the great taste and easy preparation. Serve with a crème fraiche or a creamy hummus depending on your mood.

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

Salmon and Sweet Potato Fish Cakes

Crispy Salmon and Sweet Potato Fish Cakes
5 from 1 vote
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Appetizer, Entrée, Main Course
Cuisine Asian
Servings 8 fish cakes
Calories 213 kcal

Ingredients
 
 

  • 3 large Sweet Potatoes
  • 2 Salmon Fillets skinless
  • 1 medium 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

  • 8 tablespoons Crème Fraiche
  • 200 g Spinach Leaves
  • 1 large Lemon cut into wedges

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 non 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 of spinach

Notes

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

Nutrition

Calories: 213kcalCarbohydrates: 30gProtein: 12gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 47mgSodium: 118mgPotassium: 830mgFiber: 5gSugar: 6gVitamin A: 20512IUVitamin C: 25mgCalcium: 81mgIron: 2mg
Keyword Fish Cakes, Salmon and Sweet Potato Fish Cakes, Salmon Fish Cake
Tried this recipe?Let us know how it was!

Leave a Comment