Salmon Sweet Potato Fish Cakes with Herbs
These delicious sweet potato salmon fish cakes are made with fresh herbs for added flavour and moisture. They contain a handful of ingredients and, with a little preparation, can be ready in minutes!
Servings 10 fish cakes
Calories 105kcal
Equipment
- Large non-stick pan
- Saucepan
Ingredients
- 8.82 ounces cooked salmon
- 14.82 ounces sweet potato just under 1lb (peeled weight), cubed
- 3 tablespoons chives finely chopped
- 2 tablespoons parsley leaves only, finely chopped
- 1½ tablespoons dill leaves only, finely chopped
- Fine sea salt and white pepper to taste
- 2 tablespoons breadcrumbs
- 2 tablespoons olive oil for frying
Instructions
- Unless using leftover salmon place raw salmon fillet on top of a baking sheet lined with non-stick baking paper, season and drizzle with oil or mist with cooking spray. Bake in the centre of the oven at 375 F/ 190 C/ gas mark 5 for about 15 minutes or until fully cooked, taking care not to overcook it. Remove from the oven, flake the salmon (discard the skin if present) and set aside to cool before combining with the rest of the ingredients.
- Peel, cube and boil the sweet potatoes in salted water for about 10 minutes, until tender but not mushy (do not overcook them). Remove from the heat, drain thoroughly and mash coarsely using a fork (the mixture shouldn't be smooth). Set aside to cool.
- Combine the flaked salmon with the sweet potato, herbs and seasoning. Stir thoroughly making sure the mixture retains its coarse texture. Adjust the seasoning if needed.
- Form small balls (they should be firm), place in the breadcrumbs and press down a little to form fish cakes (do this gently so the fish cakes do not end up being too flat).
- In a large non-stick pan heat up 1 tablespoon of oil and fry the salmon fish cakes over a medium heat until lightly browned (approx. 2 minutes). Gently turn them over, add another tablespoon of oil and fry for 2 more minutes.
- Remove from the pan and serve immediately.
Notes
- Cook the sweet potato until tender but do not overcook it (it shouldn't be mushy). Mash it up roughly with a fork (do not puree the sweet potato until smooth).
- Chop the herbs as finely as you can to easily incorporate them into the mixture. Avoid using tough stems.
- Don't forget to taste the mixture before forming the fish cakes to check if the seasoning needs adjusting. Be generous especially with the pepper.
- This salmon fish cake recipe is ideal for using salmon leftovers. Flake the salmon and combine with the rest of the ingredients then make the fish cakes according to the Instructions.
- If using frozen fish, cook and drain it thoroughly before making the recipe.
- Both the salmon as well as the sweet potato can be cooked ahead and refrigerated (for up to 2 days) until you are ready to make the fish cakes. Make sure they have cooled completely before popping them in the fridge.
- I do not recommend preparing the fish cakes ahead as the fresh herbs might start to release moisture.
- Take time when forming the fish cakes to make sure they are firm.
- Use flour instead of breadcrumbs if preferred.
- I recommend using a large non-stick pan so you can easily turn the fish cakes over. Do not overcrowd the pan.
- Best served immediately. Refrigerate leftover fish cakes, covered, for up to 2 days. Reheat in the microwave.
- Serve with a drizzle of lemon juice, dollop of tartar sauce, alongside crispy salad or crunchy coleslaw.
- Freeze for up to 3 months.
Nutrition
Serving: 1fish cake | Calories: 105kcal | Carbohydrates: 10g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 49mg | Potassium: 276mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6088IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg