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Salmon & Sweet potato fishcakes

As I wasn’t able to find any (sustainable) tuna in Sainsbury’s for my usual recipe, I had to mix it up and re-invent the recipe with salmon instead. These fishcakes use just a few basic ingredients and some tasty salmon from the West Pacific Ocean. Yum.

Ingredients:


  1. Fillet of salmon

  2. 1 large sweet potato

  3. 1 clove garlic

  4. Half a small red onion

  5. Smoked paprika

  6. Squeeze of lemon or lime juice

Method:


Finely chop the red onion and peel and cut the sweet potato into large chunks.

Boil the sweet potato until soft whilst pan frying the onions and salmon with a little salt and pepper.

Once these ingredients are cooked put into a large bowl, crush in the garlic and a little butter before mash-mixing together with a fork.

Add the smoked paprika and citrus juice and mix again.

If the mixture is a little sloppy, add some flour or grate some cheese into it.

I served the fishcakes with a spinach salad and some corn on the cob, unfortunately I ate it all before thinking to snap a picture so you’ll just have to imagine this time around!

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