Spicy salmon and sweet potato fishcakes (wheat free)

Ok. I admit it.  My name is Neema and I have a slightly unhealthy obsession with fishcakes.  If it’s on the menu the chances are I’ll order it. The trouble I have with the restaurant and supermarket versions are the breadcrumbs and white potato (I generally don’t do wheat and and go for sweet potatoes over white every time). As a result, one has to make them at home. I sincerely hope you enjoy these as much I did!

Serves 4 (2 each)

Ingredients

  • 4  salmon fillets (use more if you want a higher salmon ratio – I would probably do this next time).
  • 450g sweet potato (use less if you want a higher salmon to potato ratio)
  • 3 tablespoons of red thai curry paste
  • 1 tablespoon Cajun spices (optional)
  • large bunch of chopped coriander
  • Coconut oil for frying

For the coating

  • 1 cup ground almonds (use more if needed)
  • 4 tablespoons sesame seeds
  • Salt and pepper

Directions

  • Preheat the oven to 160 degrees.
  • Place the salmon fillets on a large sheet of foil and season each with salt and pepper, chilli, garlic and coriander.  Cover with another sheet of foil (making a pouch) and bake for 12 minutes.
  • Cube the sweet potato into small pieces. Place in a pan boiling salted water until soft (about 15 minutes), drain and mash.
  • Flake the salmon into a large bowl and add the thai red curry paste.
  • Mix in the mashed sweet potato, coriander and Cajun spices if using.  Taste and season accordingly.
  • On a large plate mix together the coating ingredients.
  • Divide the mixture into 8 small fishcakes, using your hands to form a ball shape.  The mixture can be quite soft so handle them gently.
  • One by one, gently press each fishcake into the coating mixture, ensuring each side has a light covering.
  • Place the fishcakes in the fridge for 15 minutes to chill (this helps to hold them together when frying).
  • Heat the coconut oil in a pan on a medium heat.  Cook the fishcakes until golden brown (about 3-4 minutes on each side). Serve with a spinach and avocado salad (mine was simply dressed with olive oil and lemon and it went together really well!)

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