Easy

Super-fast salmon and sweet potato fish cakes

Name: Salmon and sweet potato fish cakes recipe
Yield: 4
Ingredients: 2 small (about 500g) sweet potatoes, unpeeled; 250g fresh breadcrumbs; 1 egg, lightly beaten; ½ cup (125g) sour cream; Finely grated zest of 1 lemon, plus extra wedges, to serve; Juice of 1 lemon; ½ bunch dill, finely chopped; 180g hot-smoked salmon or trout, flaked; ⅓ cup (50g) plain flour; Sunflower oil, to shallow-fry; ¼ cup (45g) chopped cornichons; Watercress, to serve

4 ratings

https://healthimprovements.info/recipes/super-fast-fish-cakes/y8ev6j45 — Super fast fish cakes

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by Phoebe Wood

Feb 10, 2019

“Microwaving the sweet potatoes sealed in plastic wrap cuts the cooking time for these fish cakes in half.” – Phoebe Wood

2 small (about 500g) sweet potatoes, unpeeled
250g fresh breadcrumbs
1 egg, lightly beaten
½ cup (125g) sour cream
Finely grated zest of 1 lemon, plus extra wedges, to serve
Juice of 1 lemon
½ bunch dill, finely chopped
180g hot-smoked salmon or trout, flaked
⅓ cup (50g) plain flour
Sunflower oil, to shallow-fry
¼ cup (45g) chopped cornichons
Watercress, to serve

Method

1.

Prick sweet potato all over with the tip of a small knife and enclose in plastic wrap.
2.

Microwave on high for 10-15 minutes until very tender. Set aside to cool, then halve potatoes and scoop flesh from the skins. Place in a large bowl. Add breadcrumbs, egg, 1 tbs of the sour cream, lemon zest and half the dill, and mix to combine. Season. Fold in salmon, shape fish cake mixture into 12 patties and place in the freezer for 10 minutes.
3.

When ready to cook, dust both sides of fish cakes in flour, shaking off excess. Heat 1cm oil in a large fryin pan over medium-high heat and fry fish cakes for 2-3 minutes on each side, until golden. Transfer to paper towel to drain.
4.

Combine remaining sour cream in a bowl with lemon juice, cornichons and remaining dill. Season.
5.

Serve fish cakes with dill sour cream, watercress and lemon wedges.