salmon and sweet potato home-made fish cakesThis recipe is a slight healthier makeover to the usual fish cake recipes you typically come across. As for this one I have replaced the white floury type potato for the sweet potato. This is not because white potatoes unhealthy, as they are healthy if you have them once a week, but no more than this ideally because they are apart of the nightshade family. Crops from the nightshade family have been linked to causing inflammation and pains in your joints. Plus, sweet potatoes are very high in vital nutrients like calcium, iron, vitamin A and vitamin C.

The fish cakes can be really versatile – and used at breakfast, lunch or dinner. (If like me you are a fan of having protein with your breakfast to keep energy levels stable and higher for longer.) Try eating them in any of the following ways; in a gluten free pita bread for breakfast, served on a bed of lettuce or rocket with sweet chili sauce for lunch, or with home-made chips and organic tomato sauce for dinner.

Ingredients:

  • 3 medium sized organically certified sweet potatoes
  • 4 small – medium sized wild salmon fillets
  • 4 tables spoons of fresh organic coriander
  • 1 organically certified egg
  • 100g gluten-free organic flour (rice flour works well)
  • 2 tablespoons of organically certified coconut oil
  • 2 bay leaves
  • 150ml organically certified almond milk

*This recipe makes 8 salmon burgers, and takes approx 40 mins to prepare and cook.

How to make this delicious recipe:

  • Start by peeling the sweet potatoes, chopping them into smallish cubes and add them to a pan of water. Bring to the boil and then let them simmer for 10minutes until soft enough to mash.
  • Whilst the potatoes are  coming to a boil – remove the skin from the salmon fillets, and add them to a large cooking pan (basically big enough to fit all 4 salmon fillets in) and poach in the almond milk. Add the bay leaves for a little extra flavour. Let the fish poach until it is just opaque.
  • Remove the potatoes from the pan whilst the salmon is cooking, strain and leave to cool down for 5 minutes. Once cool, return the potatoes to their original pan and mash with the coconut oil and add a little Himalayan salt and pepper if desired.
  • Once the salmon is ready, transfer the fillets to a plate and leave to cool for approx 10minutes. Once cool, flake the salmon into the sweet potato mash.
  • Add your chopped coriander to the sweet potato and salmon mix, and mix all ingredients together lightly.
  • Then take 2 plates – add a beaten egg to one, and the gluten-free flour to another.
  • Lightly flour your hands, and begin making the fish cakes by dividing the mix into 8, and roll and flatten each one to the shape of a fish cake.
  • Then, dip each one into egg and then into the flour ensuring you cover all sides.
  • Cook on the hob in a medium sized frying pan, in a little coconut oil, starting with 4 fish cakes at time, until they are golden and crisp on each side and of course cooked all the way through – then they are ready to serve.

I hope you enjoy my latest healthy eating recipe! Let me know what you think of the sweet potato and salmon fish cakes by leaving some love in the comments box below.