Use fresh salmon when possible and steam for 5 - 7 minutes to lightly cook. If fresh salmon is difficult use tinned, it still makes a tasty fishcake. The salmon and sweet potato fishcake is seriously easy to make and there is a lot of room for play with the ingredients: try a different spice, herbs or even fish. An extremely versatile dish.
Prep Time: 15 minutes
Cook Time: 16 minutes
Time to Chill: 15 minutes
Total Time: 46 minutes
Yield: 4 Fishcakes
- 1 lb/450g peeled, sweet potato
- 150g fresh,cooked salmon fillet, skinned
- 3 tsp Thai green curry paste
- 1 tbsp dried breadcrumbs + 2 tbsp for coating
- 1 tbsp fresh cilantro/coriander leaf, finely chopped
- Salt and pepper
- 3 tbsp vegetable oil for frying
- Cube the sweet potato into roughly 1"/2.5cm pieces. Place in a pan of cold water with a pinch of salt, bring to the boil and cook the potato until soft.
- Place the thai curry paste in a large bowl, add the drained, sweet potato and mash loosly with a fork or potato masher.
- Flake the salmon and add to the potato mash and gently stir through.
- Add the breadcrumbs to the potato mash and stir well, add the chopped cilantro/coriander leaves, stir again. Season well with salt and freshly ground black pepper.
- Divide the mixture equally in 4, roll in to a ball, then gently flatten to create a fishcake. The mixture is quite soft so handle with care.
- Place the remaining breadcrumbs in a shallow dish. One by one, gently press the fishcake in to the breadcrumbs, flip over and make sure the whole cake has a light covering of crumbs. Repeat with the remaining three cakes. Place the fishcakes in the fridge for 15 minutes to chill.
- Heat the oil in a frying pan until hot but not smoking. Cook the fishcakes one at a time for 3-4 minutes on each side or until a crisp golden brown. Keep warm in the oven until ready to serve.