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.
- Fillet of salmon
- 1 large sweet potato
- 1 clove garlic
- Half a small red onion
- Smoked paprika
- Squeeze of lemon or lime juice
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!