Salmon Sweet Potato Fish Cakes with Herbs

Step 1

Unless using leftover salmon place raw salmon fillet on top of a baking sheet lined with non-stick baking paper, season and drizzle with oil or mist with cooking spray.  Bake in the centre of the oven at 375 F/ 190 C/ gas mark 5 for about 15 minutes or until fully cooked, taking care not to overcook it.  Remove from the oven, flake the salmon (discard the skin if present) and set aside to cool before combining with the rest of the ingredients.

Step 2

Peel, cube and boil the sweet potatoes in salted water for about 10 minutes, until tender but not mushy (do not overcook them).  Remove from the heat, drain thoroughly and mash coarsely using a fork (the mixture shouldn't be smooth).  Set aside to cool.

Step 3

Combine the flaked salmon with the sweet potato, herbs and seasoning. Stir thoroughly making sure the mixture retains its coarse texture. Adjust the seasoning if needed.

Step 4

Form small balls (they should be firm), place in the breadcrumbs and press down a little to form fish cakes (do this gently so the fish cakes do not end up being too flat).

Step 5

In a large non-stick pan heat up 1 tablespoon of oil and fry the salmon fish cakes over a medium heat until lightly browned (approx. 2 minutes).  Gently turn them over, add another tablespoon of oil and fry for 2 more minutes.

Step 6

Remove from the pan and serve immediately.