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.