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.<\/p>\n
I love quick and easy recipes with a minimal list of ingredients. Ideally, stuff that I already have stocked in the fridge or freezer.<\/p>\n
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.<\/p>\n
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!”<\/em> Ha, they never saw the light of the next day…Yes, they are THAT good. And yes, I ate them all myself.<\/p>\n And here we go:<\/p>\n INGREDIENTS:<\/strong> (serves 2) Thai sauce:<\/em><\/span> METHOD:<\/strong> Thai sauce:<\/em><\/span> Serve the fishcakes and the Thai sauce on a plate and decorate with slices of lime and any herb to your liking.<\/p>\n 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.<\/p>\n You can substitute the Thai sauce with any other sauce of your choice. A light yogurt-mint sauce is also a yummy option.<\/p>\n Enjoy, 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
\nFishcakes:<\/em><\/span>
\n500gr salmon fillet
\n1 large sweet potato
\n3 slices of wholegrain toast (chopped into breadcrumbs)
\n1\/4 or 1\/2 a tsp chilli flakes (depending on how spicy you want the fishcakes to be)
\nfresh parsley (chopped)
\nsalt & pepper
\n1 – 2 tbsp olive oil<\/p>\n
\njuice of 1 lime
\n2 tbsp soy sauce
\n1 tbsp fish sauce
\n1 tbsp water
\n1 tsp grated ginger
\n1 garlic glove (pressed)
\n1 tsp brown sugar<\/p>\n
\nFishcakes:<\/em><\/span>
\nCook or steam salmon fillet and take off the skin
\nPeel sweet potato and chop in small chunks
\nCook or steam sweet potato chunks until soft
\nPut 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)
\nBlend until you get a smooth mixture
\nAdd chilli flakes, parsley, salt & pepper and stir
\nAdd breadcrumbs and mix thoroughly (best is to use your hands)
\nTake 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)
\nFlatten the ball in the palm of your hand so you get a patty\/burger
\nContinue like this until you finished off all of the mix
\nHeat 1 – 2 tbsp olive oil in a frying pan on a medium heat
\nCook the fishcakes for about 4 – 5 mins on both sides<\/p>\n
\nPut all ingredients in a small bowl and stir until mixed<\/p>\n
\nSabrina xxx<\/p>\n","protected":false},"excerpt":{"rendered":"
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