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