Fish cakes are perfect when you need something simple and comforting. This recipe uses sweet potatoes and salmon to switch in healthier carbs and some essential and highly nutritious fatty acids. Unlike other fish cake recipes these are made without the addition of breadcrumbs and flour so they’re also gluten free. These are deliciously good for you and every bit as comforting as traditional, starchier fish cakes.
I like to serve these topped with fresh sweetcorn and avocado salsa which takes fishcakes to a whole new level. The recipe below makes 8 small fishcakes which would be ideal served two at a time for a starter. Alternatively you can make them even smaller and top with a little salsa to serve as canapés. They’re a definite crowd pleaser!
Ingredients:
Salmon and sweet potato cakes:
Makes 8 small fish cakes or 12 canapé sized fishcake bites
250g boiled sweet potato, mashed
150g cooked salmon fillet
1 shallot very finely chopped ( 1 spring onion would do)
Large handful of parsley chopped (no stems)
Finely grated zest of 1 lemon
Half teaspoon chilli flakes
Generous pinch of seasalt
Freshly ground black pepper
Coating:
2-3 tbsps olive oil
1 large egg, beaten
75g fine ground polenta for coating
1. Mix the lemon zest, parsley, salt, pepper, chilli, shallot and mashed sweet potato together in a mixing bowl
2. Break the salmon into large flakes and gently mix through the potato base making sure to leave some chunkier pieces of salmon in there
3. Divide the mixture into either 8 or 12 portions and form each portion into a patty. Cover with cling film and chill in the fridge for at least 1 hour or until ready to cook
4. When you’re ready to cook the patties, heat the olive oil over a medium heat (1 tablespoon at a time – add more as you need it)
5. Gently roll the patties in the beaten egg, then in the polenta and fry gently until golden on each side - approx 5- 7 minutes
7. Serve topped with salsa
Sweetcorn and avocado salsa:
Yields around 1 ½ cups of salsa
1 cup cooked sweetcorn kernels
Half a large avocado, finely chopped
1 large tomato, finely chopped
1 small red chilli, de-seeded and finely chopped
Large handful of coriander, chopped (no stems)
1 shallot, finely chopped
Juice of 2 limes
1 tsp sea salt
To make:
Mix everything together in a large bowl, stirring well to combine all the flavours. Keep covered in the fridge until ready to use. Serve spooned in little piles on top of the salmon and sweet potato cakes. The above quantities will give you more than you need but the leftover salsa can be scooped on tortilla crisps, added to salads or enjoyed straight from the storage jar. Best eaten within 24 hours.
