Sweet potato fish cakes

Sweet potato fish cakes

By
From
Three Sisters Bake
Serves
4 (2 per person)
Photographer
Helen Cathcart

Using sweet potato and polenta in these fish cakes in place of regular potato makes them a lighter dish, perfect for lunchtime. -Linsey

Ingredients

Quantity Ingredient
2 medium sweet potatoes
450g skinless salmon fillets, each fillet cut into four pieces
4 teaspoons olive oil
1 teaspoon ground cumin
2 teaspoons sea salt
15g unsalted butter
3 spring onions, sliced
2cm piece of fresh ginger, grated
2 garlic cloves, crushed
2 limes, grated zest
3 tablespoons roughly chopped coriander
1 large egg, beaten
100g fine polenta

Method

  1. Preheat the oven to 200°c.
  2. Prick the sweet potatoes with a fork, place them on a baking tray and roast in the oven for 40 minutes, until the potatoes are very soft when pierced with a knife. Set aside to cool a little and turn the oven temperature down to 170°c.
  3. Arrange the pieces of salmon in a deep roasting tin and coat with half of the oil. Sprinkle with the cumin and sea salt, and bake in the oven for 10 minutes.
  4. Remove the salmon from the oven, transfer to a bowl and flake the flesh with a fork. Set aside to cool.
  5. Melt the butter in a frying pan on a medium heat and sauté the spring onions, stirring for 5 minutes until soft and golden. Add the ginger, garlic and lime zest and fry for one more minute. Remove from the heat and leave to cool slightly.
  6. Slice open the sweet potatoes and scoop out the flesh, transferring it to a large bowl (discarding the skin). Add the salmon, spring onion mixture and coriander, and mix gently so as not to break up the salmon further.
  7. Shape the mixture into 8 medium-sized patties. Place the egg and polenta seperately in 2 shallow dishes. Dip each fish cake into the beaten egg, then coat in the polenta.
  8. Heat the remaining oil in a large frying pan on a medium heat. Fry 2 fish cakes at a time for 5 minutes on each side until golden and crisp. Serve warm.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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