Sweet Potato and Salmon Fishcakes

fishcakes_squareThese fishcakes came to life when I had just three things in the fridge – salmon, sweet potatoes and spinach!

They’re a great source of slow-release carbs, filling protein and anti-inflammatory omega 3 oils from the fish. Try after a workout for the right mix of protein and carbohydrates to re-fuel and support muscle recovery.

It’s helpful if you can cook the potatoes the night before and let them go cold before mashing as this makes shaping the fishcakes easier.

The fishcakes are delicious hot with tzatziki (yoghurt and cucumber salad), but they taste just as good cold – try packing leftovers with a rocket salad for a sandwich free lunch.

Ingredients – makes six small / 3 large fishcakes  

  • 2 cooked salmon fillets – for a cost-effective or fast version, use canned salmon).
  • 2 medium sweet potatoes baked in skins
  • 100g spinach
  • squeeze of lemon juice
  • 1 tsp dijon mustard
  • 2 tbsp chopped dill
  • salt and pepper
  • 1 beaten egg
  • polenta or wholemeal breadcrumbs for coating (optional)

How to

  1. Bake the sweet potatoes in their skins until soft and allow to cool completely.
  2. Place the spinach in a colander over a pan of boiling water and steam until wilted – this will only take a minute. Take off the heat, allow to cool and then squeeze out as much water as possible (this is important to prevent the fishcakes becoming soggy) and chop roughly.
  3. Peel the sweet potatoes, place in a large bowl and mash
  4. Flake the salmon fillets with a fork and add to the sweet potatoes with the chopped spinach, mustard, lemon juice, dill, a pinch of salt and plenty of black pepper. Mix with your hands gently until all of the ingredients are evenly mixed. If the mixture feels too wet to shape at this point, add a tablespoon or two of flour to firm up and help the fishcakes stay together.
  5. Divide the mix into 6 even sized pieces and shape into fishcakes using your hands. Brush each cake with the beaten egg on both sides and then dip into the polenta to coat lightly. If you don’t want to coat the cakes skip this step.
  6. Place the fishcakes on a greased non-stick baking tray and into the fridge for 30 minutes or until ready to cook to allow to firm up
  7. When ready to bake, place in a pre-heated oven (180c) and cook for 25-30 minutes until piping hot.
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