Sweet Potato Salmon Fishcakes
This recipe like a lot of my other recipes is by trial and error. The successful ones I blog and the flops I dare not even mention. I’m sure my husband and son could write a series of books on the disasters. Be that as it may, I love what I do and I love learning from my mistakes. It’s all about experimenting and enjoying the process of trying different components and seeing how they work together. The downside is that it can be costly.
You will need the following for these scrumptious fishcakes
600ml cooked Sweet potato
2 (213g) tins of John West Salmon (you can use fresh salmon too)
Small bunch of Parsley (finely chopped)
Half an onion (diced)
4 Tbsp Peanut Satay sauce
1 Egg plus 1 egg yolk
Salt and pepper
Sweet potatoes naturally contain a lot of water, so rather roast them in the oven as opposed to boiling on the stove top. Allow to cool when done and using a potato ricer, mash over a sieve so that most of the naturally stored water is drained. Set aside.
Fry onion in a little olive oil till transparent. In a large bowl, add all ingredients together and mix well.
Heat about a cup of canola oil in a heavy based frying pan. Shape spoonful’s of the mixture into patties, dust in a little flour and fry until golden. Enjoy with a squeeze of lemon juice and a lovely green salad.