Shape mixture into 8 cakes, using about one-third cup for each. Form sweet potato salmon mixture into 4 cakes by hand. Form the fish cakes, making sure each one is roughly about 150g in size. Prick sweet potato with a fork and bake for 30 mins or until tender. I served two fishcakes per person with a lovely light salad of mixed leaves, courgette strips, tomatoes, red onion and lemon juice, a little bowl of sweet chilli sauce (2 tsp per person is 1sp per person) and a slice of lime. Serving suggestions. Mash until almost smooth. Shape mixture into eight 1cm-thick patties. Prick sweet potato with a fork and bake for 30 mins or until tender. Salmon & sweet potato fishcakes: Michela Chiappa 1:22 Fish. 1. Creamy Dill Sriracha Sauce. Not only does seaweed boast an impressive nutritional profile but, with so many varieties available, it is a joy to cook with. Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. The difference between my salmon fish cakes recipe and that of Jamie Oliver’s is minor. These easy healthy fish cakes with salmon and sweet potato are delicious with a drizzle of lemon juice, crispy salad or creamy dip. There’s something perfect for me about eating fish in such a low admin format. Blend until well combined. Even in the rural areas, it is quite difficult to get hold of wild sea salt flakes and freshly ground pepper 1 cup (175g) fine burghul (bulgur) ¼ cup (60 ml) olive oil. 1 large sweet potato. Add sweet potato cubes to the bowl of your food processor and pulse until your sweet potato is well-grated; Add canned drained wild salmon, bread crumbs, and spices, and process until well-combined. Mix with PERi-PERi sauce, cilantro, breadcrumbs and then shape into 4 fishcakes and coat in crushed crisps (make sure you really press them on!) 50 g dried breadcrumbs. Once cool, flake the salmon into the sweet potato mash. Seafood. Sweet potato makes a great low-GI, healthy alternative to regular potato. Ingredients. 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 such a fan of dill and the joining of that with sriracha sauce is really addicting. Transfer to a bowl. Preheat the oven to 200°c. Large pinch freshly chopped coriander. Combine the fried onion mixture with the roasted mashed sweet potato, salmon, avocado, citrus zest, herbs, flour and seasoning. Cook both sides on a skillet until golden brown, and serve! Fry gently over medium heat in a pan until golden brown on both sides, adding oil as needed. Drain. 300 g Sweet potato, cooked and mashed. Season with salt and pepper. 500g best market value skinless salmon. For 2 servings. Recipe by Ailing Wei. Cut in half length-ways and allow to cool. Salmon and Sweet Potato Fishcakes. Skin and then mash. Spread cornmeal over a small plate. Drain and leave to steam-dry, then mash. 1 teaspoon tiny salted capers, rinsed. Press each patty into breadcrumbs to lightly coat. 5 Put fishcakes onto oiled baking tray and cook for 15-20 minutes, and flip halfway through. Lemon wedges Skin and then mash. These Sweet Potato Salmon Cakes are sensational. September 2020. 2 fillets salmon (skin removed). Place the potato and salmon fish cakes on a paper-towel lined baking sheet to absorb the excess oil. This is a really quick and easy recipe that feeds the whole family and tastes better than any fishcake you can buy in-store. (Paleo & Whole30) This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. For the Fishcakes: Heat a frying pan with a dash of olive oil and fry the onion, garlic and ginger for about 3 - 4 minutes or until fragrant. For the yogurt:. 75 g crushed potato chips. What to serve with salmon cakes: Boil, steam or microwave sweet potato until tender. 50 ml PERi-PERi sauce (choose your flavour). For this seaweed recipe, traditional Scottish fishcakes have been given a fresh twist – packing them with … ). Salmon, sweet potato & coriander fishcakes with tahini dressing 1 tablespoon Dijon mustard. Then take 2 plates – add a beaten egg to one, and the gluten-free flour to another. I love fishcakes, from posh gastro pub ones to the mush they breadcrumb and fry from the local chippy. Cut in half length-ways and allow to cool. These lovely sweet fishcakes can be made in advance and kept in the fridge for up to 3 days or frozen for up to 1 month. How to make delicious, quick and healthy salmon and sweet potato fishcakes. Stir salmon, dill and rind into mash. Add your chopped coriander to the sweet potato and salmon mix, and mix all ingredients together lightly. Salmon and Sweet Potato Fishcakes. 4 Flake salmon into a bowl and mix with sweet potato. Once the salmon is ready, transfer the fillets to a plate and leave to cool for approx 10minutes. Mix in salmon, scallions, mustard, the zest and juice of 1/2 lime, plus salt and pepper to taste. This fish cakes recipe is ideal for using salmon leftovers. Paleo Chipotle Sweet Potato Salmon Cakes – The perfect blend of smoky, savory, and sweet, these paleo salmon cakes are a perfect healthy dinner! When made with sweet potato these fishcakes are 3sp each however if you would like to make them with Butternut Squash, they would be 2sp each. 600 g Salmon, cooked fillets. Use it to make these easy smoked salmon fishcakes - spiked with ginger and coriander for a … They've got creamy sweet potato that provides the cakes with a smooth, rich texture, with just a hint of sweetness. Preheat the oven to 200°c. Poached salmon, peas and sweet potato form the basis of the patty which I like … 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, chopped red chilli and salt before making the ones for us grownups (the boys ones are lovely but we like the little chilli kick! Produce. 78. Arrange fishcakes on a plate, cover and refrigerate 1 to 4 hours. Simply combine with the rest of the ingredients and follow the instructions for making the fish cakes. Place the fish cakes on a baking sheet and continue until the remaining mixture is finished. The ingredient list is short, but they're full of flavor and I promise they won't disappoint. Place breadcrumbs on a plate. 6 ingredients. For the fishcakes:. Then mash. 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