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