Salmon and sweet potato fishcakes

This is a really simple, healthy, tasty supper or lunch that can be made beforehand and then served in ten minutes when needed:

Ingredients

500g Salmon – approx. 3 salmon fillets

300g Sweet Potatoes – approx. 3 medium sweet potatoes

2 tsp Onion Salt

Handful of chopped coriander

3 tbsp Sweet Chilli Sauce

Juice and rind of half a lemon

Good Grind of Black Pepper

Options:

Use lime juice and rind instead of lemon

Add 1 chopped red chilli for extra heat.

Method

Oven bake the salmon fillets at 180c wrapped in foil with a squeeze of lemon juice for 15/20 minutes and at the same time peel, chop and boil the sweet potatoes for 10/15 minutes until soft.

Once cooled, mash the sweet potato with a fork and flake in the fish adding any cooking liquid from the fish. Add the onion salt, coriander, lemon rind and juice, chilli sauce and a good grind of black pepper. If you like extra heat add the extra chopped chilli now too.

Gently combine the mixture and then roll into balls and flatten into a patty. This should make about 8 fishcakes depending on how big you’ve made them!

Place on a tray, cover with cling film and place in the fridge for a minimum of 30 minutes/1 hour to firm up. They can be left until you are ready to use them.

Heat 1 tbpsn coconut oil in a frying pan over a medium heat and cook the fishcakes for about 4/5 minutes on each side.  They should be nicely browned and hot all the way through.

Serve with a squeeze of lemon and some crispy lettuce.

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover