These salmon and sweet potato fishcakes are a staple in our house!Great for adults and kids too!
Serves 2 adults and 2 children (or make a batch and keep some leftovers for the next day- lovely with a poached egg on top!)
800g sweet potato, cut into chunks
3 x salmon fillets, cooked and skin removed
100g frozen peas, thawed
Finely grated zest of 1 lemon
1½ cups (100g) fresh rye breadcrumbs
1 egg, beaten
2 tsp chopped fresh dill
2 cups breadcrumbs for coating (fresh or panko)
Salt and Pepper
Steam the sweet potato for 10-15 minutes until soft. Then mash in a large mixing bowl. Allow to cool.
Flake in the salmon, add the peas, lemon, dill, egg and rye breadcrumbs. Combine to form your fishcake mix. Season with salt and pepper.
Using your hands, form the fishcakes in to patties and coat in the fresh or panko bread crumbs. Place on a lined baking tray and refrigerate for at least 30 minutes to firm up.
Heat the oven to 180 ° C. Add a dollop of coconut oil to a large high sided frying pan. Once melted, seal the fishcakes in batches, adding more coconut oil if required.
Place the sealed fishcakes on a fresh, lined baking tray and cook in the oven for 15-20 minutes until piping hot and cooked through.
Enjoy with a side of greens such as broccoli, spinach or kale.