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:

  • Fillet of salmon
  • 1 large sweet potato
  • 1 clove garlic
  • Half a small red onion
  • Smoked paprika
  • 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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