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Home Ground Seafood Recipes / Mince Seafood Recipes

Juicy Salmon and Sweet Potato Fish Cakes

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Salmon And Sweet Potato Fish Cakes
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I went to the seaside last weekend, ate truly fresh fish and realised that the stuff you pay lots for from upmarket fishmongers is just not worth it; it’ll never hold a candle to the ocean-smelling delights that have just been dragged from the briny deep. So I went hook, line and sinker to the other extreme, bought some super-cheap tinned salmon and we had salmon and sweet potato fish cakes.

Pale pink fish and bright orange sweet potatoes may score low on aesthetics, but these salmon and sweet potato fish cakes are crispy outside and soft within, and they make a deeply satisfying packed lunch.

Fry them in a bit of oil or bake them in the oven (takes longer but is oil light and less effort). They freeze and re-heat fine in the oven or microwave. They’re good on their own, but better with mayo, and better still with a bit of sriracha mixed into that mayo. You can also play around with sweet potato/normal potato, peas/spinach/kale/chard, lemon/lime, salmon/tuna/mackerel: it’s a simple but winning formula.

Salmon And Sweet Potato Fish Cakes

Juicy Salmon and Sweet Potato Fish Cakes

Gretel ShawGretel Shaw
I love fish cakes and I think salmon meat is the most perfect meat for that. Today, I'll be sharing my favourite salmon and sweet potato fish cakes that keep me satisfied when craving fish.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
Servings 8 people
Calories 152 kcal

Ingredients
 
 

  • Sweet Potato1 large sweet potato - peeled and diced
  •  
    200 grams salmon - tinned
  • Spinach1 handful spinach
  • Chicken Egg2 medium egg
  • Green Onion, Spring Onion3 stalks spring onions - chopped
  • Fresh Lemon Zest And Grater1 medium lemon zest - zest
  • Fresh Lemon Juice, Juice Of Squeezed Lemons With Pulp In Wooden Bowl½ medium lemon juice - juiced
  • Parsley On White Background1 tablespoon parsley - chopped
  • Mustard Isolated On White Background. Top View1 teaspoon mustard - wholegrain
  • Jar Of Capers On White Background1 tablespoon capers
  • Wooden Bowl Of Salt1 pinch salt
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper
  • Heap Of Cayenne Pepper1 pinch cayenne pepper
  • Pile Of Flour Isolated On White Background1 tablespoon all purpose flour (plain flour Australia and UK)
  • Fine Breadcrumbs, Also Breading Or Crispies In Wooden Bowl2 tablespoons dried breadcrumbs
  • Glass Bowl Of Olive Oil Isolated On White Background3 tablespoons olive oil

Instructions
 

  • Simmer the sweet potato dice in a saucepan of water until tender, about 10 minutes. Drain and mash well in a big bowl. Add the salmon, spinach, 1 egg, spring onions, lemon zest and juice, parsley, mustard, and capers. Include lots of seasoning and the cayenne if you’re using it, and mix thoroughly.
  • Form into equal-sized balls, as big or small as you like. If you have time, let the balls sit in the fridge for 15 minutes so they firm up. Put the flour, remaining egg, beaten, and bread crumbs into three separate bowls and dip the fish cakes into them in that order, shaking off the excess.
  • For frying: heat a generous dollop of oil in a large frying pan over a medium heat and fry the fish cakes for a few minutes on each side, until golden.
  • For baking: arrange the fish cakes on a light oiled baking tray. Bake in an oven pre-heated to 180 degrees Celsius for 20 minutes, then flip them and return to cook for another 10 minutes.

Nutrition

Calories: 152kcalCarbohydrates: 12gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 134mgSodium: 124mgPotassium: 261mgFiber: 2gSugar: 2gVitamin A: 6610IUVitamin C: 9mgCalcium: 39mgIron: 1mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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