You can either prepare the salmon specially or use salmon leftovers. Carefully remove the cling film from the sweet potato, then blitz in a food processor. And surprise: they're a cinch to whip up! Form the fish cakes, making sure each one is roughly about 150g in size. What to serve with salmon cakes: I love serving these sweet potato salmon cakes … These tasty fish cakes are absolutely to die for! Form sweet potato salmon mixture into 4 cakes by hand. I used white pepper but black pepper will also work well. Everyday Healthy Recipes. Do not overcrowd the pan and take care when turning the fish cakes over as they will be soft. Form the fish cakes, making sure each one is roughly about 150g in size. Chill in the fridge if you have time. Source: Getty. Shape into four fishcakes. Chill in the fridge if you have time. Cut the sweet potato lengthways and place, cut side down, on a baking sheet lined with parchment paper. Serve with the lemon wedges, tahini dressing and salad. Shape into four fishcakes. The salmon and sweet potato fishcake are seriously easy to make and there is a lot of room for play with the ingredients: try a different spice, herbs or even fish. Cook both sides on a skillet until golden brown, and serve! Combine the fried onion mixture with the roasted mashed sweet potato, salmon, avocado, citrus zest, herbs, flour and seasoning. … Combine the fried onion mixture with the roasted mashed sweet potato, salmon, avocado, citrus zest, herbs, flour and seasoning. If fresh salmon is hard to find, then use tinned as it still makes a tasty fishcake. Cooking time includes the time needed to bake the sweet potato. Peel the sweet potato and cut into rough chunks, then put in a microwaveable bowl with a splash of water. Pulse again – you want the salmon to be roughly mixed in, rather than obliterated to mush. Ingredients. They're full of nutrients from the omega-3 in the salmon and vitamin C in the sweet potato. My healthy sweet potato fish cakes are very low in fat and contain super nutritious ingredients. Blitz to a herby mash, then add the salmon, lemon zest, flour and some seasoning. Heat up a little oil (use 2 tablespoons per batch) and fry the fish cakes over a medium heat for about 2 minutes on each side until lightly browned. The salmon and sweet potato fishcake are seriously easy to make and there is a lot of room for play with the ingredients: try a different spice, herbs or even fish. Preheat the oven to 375 F/190 C/gas mark 5. Season and set aside. In addition to the salmon and the sweet potato these fish cakes also contain a small amount of cream cheese.The cheese helps to create a smooth and creamy texture and adds a bit of tangy flavour which offsets the sweetness of the potato. Good Food DealReceive a free Graze box delivered straight to your door. Use fresh salmon when possible and steam for 5 to 7 minutes to lightly cook. Heat the oil in a large non-stick frying … Your email address will not be published. They've got creamy sweet potato that provides the cakes with a smooth, rich texture, with just a hint of sweetness. These simple salmon sweet potato fish cakes are super quick and easy to throw together especially if you prepare the ingredients ahead. Fry up some fishcakes for an easy supper on busy weeknights. These Sweet Potato Salmon Cakes are sensational. Once you’ve got the sweet potato salmon cakes cooking and the Brussels roasting, mix all of the creamy dill sriracha sauce ingredients together in a small bowl.I’m … When we make these fishcakes we mix the main ingredients (salmon, sweet potato mash, breadcrumbs and red onion) and use just these for the boys, and then I’ll add some sweet chilli sauce, … Quick and easy sweet potato and salmon cakes. Coat in breadcrumbs (you will need about 2 tablespoons). Heat the oil in a large non-stick frying pan over a medium heat. Serve immediately. Creamy Dill Sriracha Sauce. Choose the type of message you'd like to post, Salmon, sweet potato & coriander fishcakes with tahini dressing, Magazine subscription – save 44% and get a cookbook of your choice. To Crumb the Fishcakes: Stir in the breadcrumbs, adjust seasoning and form small fish cakes (sprinkle some water on your hands once in a while to prevent the mixture sticking to them). Cover with cling film, then cook on high for 8 mins. Use fresh salmon when possible and steam for 5 to 7 minutes to lightly cook. The ingredient list is short, but they're full of flavor and I promise they won't disappoint. Add the fishcakes and fry for 5 mins on each side until crisp and golden. Leave to cool for a couple of mins, then add the coriander and coriander seeds. Recipe from Good Food magazine, October 2018. Cooked salmon lasts about 3 days in the refrigerator, so you can absolutely make these sweet potato salmon cakes ahead for a few days of packed lunches or enjoy dinner leftovers for a … Combine the cooked salmon, sweet potato (the pulp), cream cheese, lemon zest, season to taste and blitz until smooth (but don’t overblend). Meanwhile, whisk the tahini with the lemon juice and enough water to make a thick dressing. Place in the fridge to rest for about 30 minutes. Dec 09, 2019. Rachael Rosel. Cold Beet Soup with Yogurt (Polish Chlodnik), Vegetarian Sausage Pie with Mushrooms & Sweet Potato, Vegan Stuffed Eggplant with Quinoa in Tomato Sauce, Vegan Eggplant Casserole Recipe with Beans, Polish Potato Dumplings (Kopytka) with Mushroom Sauce. If fresh salmon is hard to find, then use tinned as it still makes a tasty fishcake. 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