Smoked salmon and sweet potato fishcakes
- Preparation and cooking time
- Total time
- Easy
- serves 8
Skip to ingredients
- 900g sweet potatoespeeled and cut into small chunks
- olive oil
- 450g lightly smoked salmon fillets
- 250g leeksfinely sliced
- 40g root gingergrated
- 25g butter
- 1 tbsp capersdrained and chopped
- a good handful coriandershredded
- 1 tbsp soured or cream
- for dusting plain flour
- for frying sunflower oil
- 2 lemonscut into wedges
Nutrition:
- kcal317
- fat18.1g
- saturates0g
- carbs23.7g
- sugars0g
- fibre3.1g
- protein16.5g
- salt2.95g
Method
step 1
Heat the oven to 200c/fan 180c/gas 6. Put the sweet potatoes in a roasting tin with a splash of olive oil and season well. roast until very soft and just turning golden brown around the edges 30 minutes. While the potatoes are roasting, season the salmon and bake in the oven at the same temperature. The potatoes and fish should cook for about the same length of time, but remove the salmon if the potatoes are taking longer.
step 2
Sauté the leeks and ginger in the butter until just soft – don’t let them brown.
step 3
Once cooked, remove from the oven and put the potatoes into a big mixing bowl. Use a knife to break them down into smaller chunks (but don’t mash them).
step 4
Add the leek and ginger mixture, capers and coriander to the bowl and mix together. Remove the skin and any small bones from the salmon, flake the fish, then add to the rest of the mixture. Bind the ingredients with the soured cream, judging the consistency, which needs to be firm to the touch, not sticky. Season again, and add more seasoning, capers, coriander or soured cream, to suit your taste.
step 5
Form the mixture into 8 balls. lightly dust with the flour and press gently to flatten.
step 6
Heat the oil and carefully shallow fry the fishcakes on both sides until golden brown and crisp. After each one is cooked, pat with kitchen roll to absorb any excess oil. Squeeze over the lemon. Serve with salad.
