Description
These Salmon Sweet Potato Fish Cakes combine tender flaked salmon with creamy sweet potatoes and fresh herbs, creating a flavorful and healthy dish that’s perfect for any meal. Fried to golden perfection, these fish cakes are crispy on the outside while remaining moist and flaky inside, offering a delightful texture contrast and bursting with aromatic herbs.
Ingredients
Fish Cakes
- 8.82 ounces cooked salmon (about 250 grams)
- 14.82 ounces sweet potato (just under 1 lb peeled weight, cubed) (about 420 grams)
- 3 tablespoons chives, finely chopped
- 2 tablespoons parsley leaves, finely chopped
- 1½ tablespoons dill leaves, finely chopped
- Fine sea salt, to taste
- White pepper, to taste
- 2 tablespoons breadcrumbs
- 2 tablespoons olive oil for frying
Instructions
- Cook the salmon: If not using leftover salmon, place a raw salmon fillet on a baking sheet lined with non-stick baking paper. Season with salt and white pepper and drizzle with a bit of olive oil or mist with cooking spray. Bake in a preheated oven at 375°F (190°C) for about 15 minutes until fully cooked. Avoid overcooking. Remove from oven, flake the salmon with a fork, discard skin if present, and set aside to cool.
- Prepare the sweet potatoes: Peel and cube the sweet potatoes. Boil them in salted water for approximately 10 minutes or until tender but still holding shape — avoid overcooking to prevent mushiness. Drain thoroughly and mash coarsely with a fork, leaving some texture. Allow to cool.
- Mix the fish cake ingredients: In a large bowl, combine the cooled flaked salmon with the mashed sweet potato, chopped chives, parsley, and dill. Season with fine sea salt and white pepper to taste. Mix gently but thoroughly to ensure an even distribution, maintaining a coarse texture.
- Form the fish cakes: Shape the mixture into small firm balls. Roll each ball in breadcrumbs, pressing lightly to form compact fish cakes. Be gentle to avoid flattening them too much.
- Fry the fish cakes: Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Fry the fish cakes for about 2 minutes until lightly browned. Carefully turn them over, add the remaining tablespoon of oil, and fry for an additional 2 minutes on the other side, ensuring an even golden crust.
- Serve: Remove the fish cakes from the pan and serve immediately, ideally with a fresh salad or a dipping sauce of your choice.
Notes
- Do not overcook the salmon or sweet potatoes to maintain a good texture.
- Use fresh herbs for optimum flavor.
- These fish cakes can be stored in the refrigerator for up to 2 days and reheated gently in a pan.
- You can substitute regular breadcrumbs with gluten-free breadcrumbs if needed.
- For a healthier alternative, try baking the fish cakes at 375°F (190°C) for 15-20 minutes, turning halfway through.
