These fishcakes are packed full of flavour and can be eaten hot or cold. We’ve used sweet potatoes instead of white potato as they’re an excellent source of vitamin A which we need for healthy eyes. Salmon is rich in healthy fats which helps to lower cholesterol levels and reduce your risk of heart disease.
2 medium or 1 large sweet potato, roughly 550g, cut into chunks (you can keep the skin on)
2 salmon fillets or roughly 250g, steamed and flaked
5 spring onions, outer layer and stalks removed, cut into thin slices
2 cm piece of red chilli, finely chopped
3cm piece of ginger, finely chopped
½ bunch of fresh coriander (20g), finely chopped
Zest and juice of half a lemon
Pinch of salt and pepper
2 pitta breads or 120g, broken into breadcrumbs
1 egg, beaten
2 tbsp wholemeal flour
5 tablespoons of sunflower oil or olive oil (optional for frying the fishcakes)
Guacamole or garlic yogurt dip
Preheat the oven to 180 degrees (optional, if cooking the fishcakes in the oven instead of frying).
To cook the potatoes, bring a pan of water to the boil over a medium heat. Add the chunks of sweet potato and cook for 6 minutes or until soft.
Place a steamer basket with a lid on top of the pan and steam the salmon for 5 minutes or until almost cooked.
Drain the potato and mash slightly, and allow the salmon to cool slightly before removing the skin.
In a large bowl add the flaked salmon, potato, spring onions, chilli, ginger, lemon, coriander, salt and pepper. Give the mix a good stir and combine into 5 or 6 patties.
On 3 separate plates or bowls, add the flour, beaten egg, and breadcrumbs. Dip each fishcake into the flour, then the egg and finishing with the breadcrumbs.
Cook the fishcakes in the oven for 20 minutes or fry them in a hot pan with the oil for 3 minutes on each side, until the breadcrumbs start to go a golden colour.
- Serve the fishcakes with fresh lemon juice, green veggies and a dip like guacamole, mayonnaise or a garlic yogurt dip.