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Sweet potato and salmon fish cakes (serves 2)

Posted in Recipes

fish cakes


2 Salmon fillets, cooked (or a 213 g can of pink salmon)

400g Sweet potato, washed and peeled

Zest of half a lemon

4 tablespoons of plain flour

Handful of fresh coriander, chopped

1 tablespoon olive oil

Black pepper

1 teaspoon Chilli flakes (optional)

What to do

If using fresh salmon fillets, cook them as you normally would (e.g. bake or grill). Chop the sweet potatoes into chunks, add them to a pan of water and boil them until cooked. Once cooked, drain the water and mash the potatoes. Once the salmon are cooked flake the salmon into a bowl along with the mash (or if using canned salmon add this to the mash). Add the coriander, the lemon zest and a dash of black pepper. If you are using chilli flakes add at this point. Mash all the ingredients together with a fork. Divide the mixture into 4 balls and flatten them into fish cake shapes. Put the flour into a small bowl and dip the fish cakes into the flour and coat. Add the oil to a heated pan and fry the fishcakes for around 3 minutes each side until they are golden. Serve with salad and a lemon wedge.


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