Salmon and Sweet Potato Cakes

Do you get your 2 serves of fish per week? Give these Salmon and Sweet Potato Fish Cakes a try

Atlantic Salmon has at times been referred to as a “superfood” and while there is no single food that can be held above all others, I agree that salmon offers a range of health benefits. Just 100g of salmon naturally contains over 150% of the recommended daily intake of Omega-3 fatty acids. On top of this salmon is a great source of protein, zinc, magnesium, Vitamin B and Selenium. The Australian Heart Foundation recommends that all Australians should eat two or more serves of fish per week as a part of a health and balanced diet.

Research suggests that regular consumption of fish may be associated with reduced risk of cardiovascular disease, dementia, childhood asthma and age-related macular degeneration. It has also been shown that regular fish consumption can support improved blood sugar control in people who have diabetes and assist in relieving symptoms associated with inflammatory conditions such as rheumatoid arthritis, psoriasis and autoimmune diseases.

Despite the range of positives associated with regular consumption of fish, unfortunately a lot of Australians still do not eat fish regularly. This recipe is a great way to incorporate fish into your diet. You can make these fish cakes with either fresh or canned salmon, so for those budget savvy people out there can get enough salmon to make this recipe for under $5.

What if I don’t like salmon?

This recipe is great for people who do not like the taste of fish as the strong flavours of ginger, garlic, and lemongrass mean that these fish cakes do not have an overwhelmingly fishy taste. Although if you don’t like salmon, you can also substitute the salmon for any other canned or firm fresh fish that you enjoy.

What should I serve these with?

Serve these hot or cold with your favourite salad or vegetables. I love these fish cakes served with my Crunchy Asian style slaw and will often make a delicious yoghurt dipping sauce to have with them by simply mixing a few tablespoons of Greek yoghurt with 1-2 tsp of sriracha. They also make a great snack!

Print Recipe

Salmon and Sweet Potato cakes

Do you get your 2 serves of fish per week? Givethese Salmon and Sweet Potato Fish Cakes a try

Course: Dinner, Lunch

Cuisine: Australian

Keyword: Salmon, Sweet Potato

Ingredients

• 450 g fresh or canned salmon
• 1 large, sweet potato, peeled and roughly chopped into 3cm cubes
• 3 spring onions, finely sliced
• 1 tsp chilli paste
• 1.5 tbsp lemongrass paste
• 2 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tsp cumin
• 2 tsp brown sugar

Instructions

• Pre-heat oven to 180°C. Place the salmon fillets on a lined baking tray. Place in the oven and cook for about 10-12 minutes. (It is ok if the salmon is not cooked all the way through as it will be cooked further) Once cooked remove from the oven and set aside. Note: if using canned salmon, skip this step instead open and drain the salmon and set aside.
• Meanwhile, place the sweet potato in a medium saucepan and add enough water to cover the sweet potato by an additional 3cm. Cover with a lid and bring the mixture to a simmer over a medium-high heat. Once simmering, reduce the heat to medium and simmer, covered for approximately 8 minutes or until the sweet potato is tender or easy to prick with a fork.
• Once tender, drain the sweet potatoes well and return to the pot. Mash the sweet potatoes using a masher until there are no large chunks left then add the cooked salmon fillets and continue to mash until the salmon and sweet potato are combined.
• Add the spring onions, chilli, lemongrass, ginger, garlic, cumin, fish sauce and brown sugar and mix well to combine.
• Scoop 1 heaped tablespoon of the salmon and sweet potato mixture and form into a ball with your hands. Place on a plate or a tray and place in the fridge for a few minutes to firm up slightly.
• Meanwhile heat 1 tsp of Extra Virgin olive oil in a large non-stick frying pan, over a medium-high heat. Once hot add about 1/3 the fish cake balls to the pan and squash down slightly with a spatula or fork. Cook for approximately 2-3 minutes on each side or until golden brown. Transfer to a plate or tray and cover with foil to keep warm. Repeat step 6 until all fish cakes are cooked.