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)
- 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
- 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!)