Fishcakes are something that look and sound relatively appetising and healthy ( well, not to Charles as he doesn’t eat fish) but in the end they turn out to be much less good for you than you would think when you take into account all those potatoes, the butter or milk you add to the mash, the breadcrumbs and the oil those crumbs suck up while you’re getting them crispy.
This recipe, made with lower carb, higher vitamin sweet potato mash and not crumbed or coated in the slightest, will just about fulfill that fishcake craving without any of the guilt, as well as being much simpler to make.
2-3 sweet potatoes
2 boneless salmon fillets
1 clove garlic
2cm fresh ginger
2 tbsp olive or groundnut oil
Salt and pepper
1 tsp ground cumin
2 tsp smoked paprika
1/2 tsp chilli powder
Handful frozen peas
A few leaves of fresh parsley or coriander (optional)
1. Cut the sweet potatoes in half and place cut side down on a foil lined baking tray and put into the oven at 180c for 25 minutes to half an hour. When they’re ready you should be able to squeeze the flesh out of the skins relatively easily.
2. Sprinkle some smoked paprika onto the salmon fillets, place on a foil lined tray and cook at 180c for 8 minutes or until just cooked.
3. Chop the onion and grate the onion and garlic. Cook off in a little oil until the onions are translucent and allow to cool a little.
4. Remove the salmon fillets from the oven. Mash up the sweet potatoes with a fork – you’ll find this much easier than making mashed potato – then mix in the salmon, onion mixture, spices and seasonings.
5. Add the frozen peas straight from the freeze then add in the herbs and mix it all together.
6. This is where things got a bit messy for me! Because you aren’t using starchy potatoes as the base for your fishcakes, the mixture will be quite wet and sticky so I found it easier to turn the mixture into parties immediately before frying it up – if you put them down while you make the others they’ll just stick to everything and be quite difficult to pick up again.
Then serve with lots of lovely vegetables (and add a poached egg if you like your protein!).