|Nutritional Guidelines (per serving)|
|Servings: 4 fishcakes (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Spicy Salmon and sweet potato, what a lovely combination. These two delicious ingredients come together really well and with a prickle of spice mellowed by fresh coriander, all topped off with a herby, tangy mayonnaise - delicious.
Use fresh salmon when possible and steam for 5 to 7 minutes to lightly cook. If fresh salmon is hard to find, then use tinned as it still makes a tasty fishcake. 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. An extremely versatile dish.
- 1 pound/450 grams sweet potatoes (peeled)
- 150 grams salmon filet (cooked)
- 3 teaspoons Thai green curry paste
- 3 tablespoons breadcrumbs (divided use)
- 1 tablespoon cilantro (fresh and finely chopped)
- Salt to taste
- Pepper to taste
- 3 tablespoons vegetable oil (for frying)
Gather the ingredients.
Cube the sweet potato into roughly 1 inch/2.5cm pieces. Place into a pan of cold water with a pinch of salt, bring to the boil and cook the potato until soft, about 10 minutes. Once cooked, drain through a colander and put to one side.
Place the Thai curry paste in a large bowl, add the drained, sweet potato and mash loosely with a fork or potato masher.
Flake the steamed salmon and add to the sweet potato mash and stir gently to combine the ingredients. Do not over stir as the mixture will become mushy.
Add 1 tablespoon of the breadcrumbs to the sweet potato and salmon mixture and again, stir well but gently. Add the chopped cilantro/coriander leaves, stir again. Season well with salt and freshly ground black pepper.
Divide the mixture equally in 4, then roll each into a ball. Gently flatten to create a fishcake. The mixture is quite soft so handle with care.
Place the remaining breadcrumbs in a shallow dish.
One by one, gently press the fishcakes into the breadcrumbs, flip over and make sure the whole cake has a light covering of crumbs. Repeat with the remaining three cakes.
Place the fishcakes in the fridge for 15 minutes to chill.
Heat the oil in a frying pan until hot but not smoking. Cook the fishcakes one at a time for 3 to 4 minutes on each side or until a crisp golden brown. The fishcakes are very soft and may become a little misshapen, but no worries, they still taste amazing.
Keep warm in the oven until ready to serve.
Serve with a herb mayonnaise or a tartare sauce on fresh steamed greens or with a mixed salad.
If you do not have salmon, mackerel works very well or use smoked haddock. As with all fish, be careful that you have removed any small bones from the fish, especially if serving to children,