These salmon and sweet potato cakes are a winner in our household. They are simple to make and so satisfying to taste you will be making them over and over again.
It’s hard to imagine when I was a teenager I had never tasted a sweet potato. It must have been 30 years ago when I first set eyes on one. I had no idea what it was and whether it was a fruit or vegetable. Potatoes were always savoury in my mind so I couldn’t imagine a sweet one at that. I bought it out of curiosity and needless to say I overcooked it. But what I do remember was I absolutely loved the taste!
After that I started conjuring up sweet potato dishes in my mind. You could only buy them in specialist fruit and vegetable stores and I wondered if it was a one-off. But now sweet potatoes have become an integral part of the diet in our household. What I love about them is they can be cooked in so many different ways: on their own (delicious with a hint of cinnamon and turmeric), as an accompaniment, as the hero ingredient in a main dish and even as a dessert.
Why you will love this recipe
- Tasty: sweet, salty and full of flavour
- Healthy: made with antioxidant spices, fresh salmon and sweet potato which is a good source of Vitamin C, B6 and B2
- High in Fibre: sweet potatoes are high in dietary fibre
- Easy to make: once the salmon and sweet potato is cooked all the ingredients are mixed together in seconds
- Versatile: can be baked or fried
- Can be served as an appetiser (if formed into bite sized pieces), as a lunch or main course
The best way to have a delicious fishcake is to make it yourself. A lot of restaurant or pre made fishcakes are poor on the fish to potato ratio. Some don’t even taste of fish. The amount of times I have thought to myself if only I had made this dish…. Of course some restaurants also inspire me with their fishcakes!
You can make everything in the Thermomix before the final cooking stage. The first thing I do is remove the bones from the salmon with some tweezers before steaming it in the Varoma. Season with salt and pepper. It turns a nice pale pink when cooked.
Once the remaining ingredients are prepared in the Theromomix, I prefer to mix it thoroughly with the spatula before it all comes together. By blending the mixture in the TM bowl (even if on reverse) it can over blend and you lose the lovely flaky texture of the fish.
Then shape into the desired shape and size depending on the occasion . I like bite-sized portions if you’re having friends round for an informal drink and a bite to eat. However, these are delicious as a larger main course meal. Before baking or frying them I prefer to leave them in the fridge for 1 hour or more to solidify . This makes them easier to cook. For best results I pan fry slightly then finish them off in the oven.
Serve these salmon and sweet potato cakes with your favourite salad, a wedge of lime and sweet chilli sauce, Full of goodness and so delicious !
If you like this then try my recipe for Easy Healthy Fish Tacos, you will love them!Print
- 350g fresh salmon
- 500ml water
- 300g sweet potato
- 125g natural yogurt
- 2 teaspoons turmeric
- 1½ teaspoons cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 large handfuls fresh coriander, chopped
- 3 spring onions
- Juice of 1 lime
- Thinly peeled zest of 1 lime
- 50g gluten free flour for coating
- Rapeseed or coconut oil for frying
- 1 lime
- Sweet chilli sauce
- Remove the bones from the salmon with tweezers before cooking.
- Grease the Varoma tray and add the salmon. Add water to the TM bowl.
- Cook 30 Min. / Varoma / Speed 1 until light pink and cooked through. Leave to cool. Flake with a fork onto a plate, discarding the skin.
- Peel the sweet potato, cut into chunks and place in the Varoma tray. Make sure to top up the water to 500ml. Steam 20 Mins. / Varoma / speed 1 or until tender.
- Dry the TM bowl. Add the lime rind and chop 10 Sec. / Speed 7. Scrape down with the spatula.
- Add the coriander and spring onion. Chop 5 Sec. / Speed 6. Scrape down with the spatula.
- Add the turmeric, cumin, lime juice and seasoning. Blend 8 Sec. / Speed 3.
- Place the salmon and sweet potato in the TM bowl and add the yogurt. Mix well with the spatula until it all comes together.
- Shape into round cakes and dip in the flour. Place in the fridge for a minimum of 1 hour.
- Pan fry in oil until golden brown. Keep warm in a low oven until serving time.
- Serve with a green salad, a wedge of lime and some sweet chilli sauce.
Spice it up with some extra chilli for extra spice!
If the mixture feels too soft before shaping, place the TM bowl in the fridge for an hour before shaping into rounds.