5 November, 2017
SALMON SWEET POTATO FISHCAKES
I cook almost every day. Even when I am on my own. I try to treat myself with varied and healthy dishes. Not always easy as sometimes I simply can’t get arsed to think of new variations. But since I am addicted to cooking programs on the telly and reading recipes in mags and online there is always inspiration to be found.
I love quick and easy recipes with a minimal list of ingredients. Ideally, stuff that I already have stocked in the fridge or freezer.
One of those easy and quick to make recipes is the one for “salmon sweet potato fishcakes. They are beyond delishious! I highly recommend them.
Don’t you worry if you have lots left over: you can eat them cold too. I personally prefer to make more when it comes to these fishcakes. Just like the other day when I made loads and thought “Oh good, that’s tonight’s dinner and tomorrow’s lunch sorted!” Ha, they never saw the light of the next day…Yes, they are THAT good. And yes, I ate them all myself.
And here we go:
INGREDIENTS: (serves 2)
Fishcakes:
500gr salmon fillet
1 large sweet potato
3 slices of wholegrain toast (chopped into breadcrumbs)
1/4 or 1/2 a tsp chilli flakes (depending on how spicy you want the fishcakes to be)
fresh parsley (chopped)
salt & pepper
1 – 2 tbsp olive oil
Thai sauce:
juice of 1 lime
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp water
1 tsp grated ginger
1 garlic glove (pressed)
1 tsp brown sugar
METHOD:
Fishcakes:
Cook or steam salmon fillet and take off the skin
Peel sweet potato and chop in small chunks
Cook or steam sweet potato chunks until soft
Put salmon fillet & sweet potato pieces in a blender (if you don’t have a blender you can also mash the fish and sweet potato with a fork or a masher – but I prefer a blender for a smoother texture of the mix)
Blend until you get a smooth mixture
Add chilli flakes, parsley, salt & pepper and stir
Add breadcrumbs and mix thoroughly (best is to use your hands)
Take a tablespoon of the mix and shape into a small ball with your hands (if the mixture is too moist and sticky add additional breadcrumbs)
Flatten the ball in the palm of your hand so you get a patty/burger
Continue like this until you finished off all of the mix
Heat 1 – 2 tbsp olive oil in a frying pan on a medium heat
Cook the fishcakes for about 4 – 5 mins on both sides
Thai sauce:
Put all ingredients in a small bowl and stir until mixed
Serve the fishcakes and the Thai sauce on a plate and decorate with slices of lime and any herb to your liking.
If you love onion you can also add small onion dices to the fishcake mix. Just cook them in a little oil until transluscent and put them in the mix before you shape your patties.
You can substitute the Thai sauce with any other sauce of your choice. A light yogurt-mint sauce is also a yummy option.
Enjoy,
Sabrina xxx