Spread cornmeal over a small plate. Cut in half length-ways and allow to cool. How to make delicious, quick and healthy salmon and sweet potato fishcakes. Once cool, flake the salmon into the sweet potato mash. 50 ml PERi-PERi sauce (choose your flavour). Transfer to a bowl. I love fishcakes, from posh gastro pub ones to the mush they breadcrumb and fry from the local chippy. 6 ingredients. Recipe by Ailing Wei. 4 Flake salmon into a bowl and mix with sweet potato. 50 ml PERi-PERi sauce (choose your flavour). The ingredient list is short, but they're full of flavor and I promise they won't disappoint. 78. Boil, steam or microwave sweet potato until tender. Ingredients. This is a really quick and easy recipe that feeds the whole family and tastes better than any fishcake you can buy in-store. Seafood. The difference between my salmon fish cakes recipe and that of Jamie Oliver’s is minor. Shape mixture into 8 cakes, using about one-third cup for each. Prick sweet potato with a fork and bake for 30 mins or until tender. Salmon & sweet potato fishcakes: Michela Chiappa 1:22 Fish. There’s something perfect for me about eating fish in such a low admin format. Preheat the oven to 200°c. 300 g Sweet potato, cooked and mashed. They've got creamy sweet potato that provides the cakes with a smooth, rich texture, with just a hint of sweetness. sea salt flakes and freshly ground pepper 1 cup (175g) fine burghul (bulgur) ¼ cup (60 ml) olive oil. Use it to make these easy smoked salmon fishcakes - spiked with ginger and coriander for a … Place the fish cakes on a baking sheet and continue until the remaining mixture is finished. Salmon and Sweet Potato Fishcakes. (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. Mix in salmon, scallions, mustard, the zest and juice of 1/2 lime, plus salt and pepper to taste. 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. Arrange fishcakes on a plate, cover and refrigerate 1 to 4 hours. Season with salt and pepper. 1 tablespoon Dijon mustard. Form sweet potato salmon mixture into 4 cakes by hand. 600 g Salmon, cooked fillets. Having inspired myself with his recipe which you can access here, you’ll see that I’ve tweaked it.. Cut in half length-ways and allow to cool. salmon fish cakes by Jamie Oliver. 500g best market value skinless salmon. 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. Poached salmon, peas and sweet potato form the basis of the patty which I like … 1 teaspoon tiny salted capers, rinsed. Place breadcrumbs on a plate. Sweet potato makes a great low-GI, healthy alternative to regular potato. 75 g crushed potato chips. 1 large sweet potato. Add your chopped coriander to the sweet potato and salmon mix, and mix all ingredients together lightly. 2 fillets salmon (skin removed). 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. Combine the fried onion mixture with the roasted mashed sweet potato, salmon, avocado, citrus zest, herbs, flour and seasoning. Once the salmon is ready, transfer the fillets to a plate and leave to cool for approx 10minutes. Salmon and sweet potato fish cakes whilst the summer’s still with us. Even in the rural areas, it is quite difficult to get hold of wild 2 tablespoons finely chopped dill or parsley, plus extra to serve. Creamy Dill Sriracha Sauce. Large pinch freshly chopped coriander. 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. 400g tin butterbeans, drained and rinsed. Simply combine with the rest of the ingredients and follow the instructions for making the fish cakes. Cook both sides on a skillet until golden brown, and serve! 5 Put fishcakes onto oiled baking tray and cook for 15-20 minutes, and flip halfway through. ). Produce. These easy healthy fish cakes with salmon and sweet potato are delicious with a drizzle of lemon juice, crispy salad or creamy dip. 200 g full fat Greek yogurt Skin and then mash. 1. Then mash. Prick sweet potato with a fork and bake for 30 mins or until tender. Stir salmon, dill and rind into mash. Lemon wedges Then take 2 plates – add a beaten egg to one, and the gluten-free flour to another. Preheat the oven to 200°c. What to serve with salmon cakes: Fish 740 Replies. Blend until well combined. For the fishcakes:. 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! This fish cakes recipe is ideal for using salmon leftovers. For the yogurt:. Not only does seaweed boast an impressive nutritional profile but, with so many varieties available, it is a joy to cook with. Press each patty into breadcrumbs to lightly coat. Drain. 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. Place the potato and salmon fish cakes on a paper-towel lined baking sheet to absorb the excess oil. 50 g dried breadcrumbs. Drain and leave to steam-dry, then mash. These Sweet Potato Salmon Cakes are sensational. Form the fish cakes, making sure each one is roughly about 150g in size. Shape mixture into eight 1cm-thick patties. And surprise: they're a cinch to whip up! 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. Paleo Chipotle Sweet Potato Salmon Cakes – The perfect blend of smoky, savory, and sweet, these paleo salmon cakes are a perfect healthy dinner! Skin and then mash. 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!) Salmon and Sweet Potato Fishcakes. For this seaweed recipe, traditional Scottish fishcakes have been given a fresh twist – packing them with … 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. September 2020. Mash until almost smooth. Fry gently over medium heat in a pan until golden brown on both sides, adding oil as needed. Salmon, sweet potato & coriander fishcakes with tahini dressing Peel the sweet potatoes, chop and boil until tender, then drain and leave to cool in a sieve (and also for the steam to evaporate.) Serving suggestions. For 2 servings. I took out the frozen peas element because quite frankly I didn’t want the peas to ruin the consistency of the salmon and potato mixture. Access here, you ’ ll see that I ’ ve tweaked it ones to mush... Cool, flake the salmon into the sweet potato with a drizzle of lemon juice crispy... 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