Juicy Salmon and Sweet Potato Fish Cakes
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.
Ingredients
1 large sweet potato - peeled and diced- 200 grams salmon - tinned
1 handful spinach
2 medium egg
3 stalks spring onions - chopped
1 medium lemon zest - zest
½ medium lemon juice - juiced
1 tablespoon parsley - chopped
1 teaspoon mustard - wholegrain
1 tablespoon capers
1 pinch salt
1 pinch ground black pepper
1 pinch cayenne pepper
1 tablespoon all purpose flour (plain flour Australia and UK)
2 tablespoons breadcrumbs
3 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
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