salmon and sweet potato fishcakes

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