Name: Creamy Salmon Sweet Potato Fish Cakes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 380 g salmon (cooked or raw); 500 g sweet potato (unpeeled); 2 tbsp cream cheese (regular or low fat); zest of 1 lemon; 5-6 tbsp breadcrumbs (plus 2 more for coating); olive oil for frying (2 tbsp per batch); fine sea salt and white pepper to taste

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These simple healthy salmon sweet potato fish cakes contain a little cream cheese and refreshing lemon zest. This minimalist recipe is super quick and easy to throw together especially if you prepare the ingredients ahead. You can either prepare the salmon specially or use salmon leftovers.

Ingredients

My healthy sweet potato fish cakes are very low in fat and contain super nutritious ingredients. In addition to the salmon and the sweet potato these fish cakes also contain a small amount of cream cheese. The cheese helps to create a smooth and creamy texture and adds a bit of tangy flavour which offsets the sweetness of the potato.

I used breadcrumbs for binding the ingredients as well as to give these fish cakes a crispy finish, lemon zest and simple seasoning to bring all the flavours together.

Preparing the salmon

Unless you are using salmon leftovers start by baking the salmon (alongside the sweet potato). Place the salmon on top of a baking sheet lined with non-stick baking paper, season, drizzle with a little lemon/lime juice and add a knob of butter. Bake in the centre of the oven for about 15 minutes or until fully cooked, taking care not to overcook it. Remove from the oven and set aside to cool (leave the sweet potato in the oven as it will need more time to fully cook). Remove the skin (if present) before adding into the fish cakes mixture.

Can I use frozen fish

Yes, you can! Simply place your frozen fish in a pot, cover and simmer until fully cooked, stirring occasionally to prevent it sticking to the pot. You don't need to add any water as the salmon will release lots of moisture as it defrosts. Drain off the water (do this thoroughly), allow the fish to cool and make the recipe.

Preparing the sweet potato

Bake the sweet potato along with the salmon (unless you are using already cooked leftover salmon).

Cut the sweet potato lengthways and place (cut side down) on a baking sheet lined with parchment paper. Bake on the top oven shelf (with the salmon underneath) for approx. 30 minutes or until fully cooked and tender. Once you’ve removed the salmon increase the heat to 200 C and finish baking the potatoes until tender.

Remove from the oven and leave to cool. Scoop out the pulp and add into the fish cakes mixture.

How to make sweet potato fish cakes: step-by-step

1. Preheat the oven to 190 C. Cut the sweet potato lengthways and place, cut side down, on a baking sheet lined with parchment paper. Bake in the upper part of the oven for approx. 30 minutes or until fully cooked. (If you are preparing the salmon from raw, season, drizzle with a little lemon juice and oil and bake simultaneously in the centre of the oven for 15 minutes). Remove from the oven, scoop out the pulp and set aside to cool.

2. In a blender combine the sweet potato pulp, salmon, cream cheese, lemon zest and seasoning.

3. Puree the ingredients.

4. Transfer the mixture into a large bowl, add the breadcrumbs and stir in thoroughly. Adjust the seasoning if needed.

5. Form small fish cakes, coat in the remaining breadcrumbs and fry in a little oil (about 2 tablespoons per batch) over a medium heat until lightly browned (approx. 2 minutes on each side).

Top tips

Sweet potato: I recommend using small sweet potatoes as they will take less time to cook than large ones.
Make ahead: Both the salmon as well as the sweet potato can be cooked ahead and refrigerated (for up to 2 days) until you are ready to make the fish cakes. Make sure they have cooled completely before popping them in the fridge.
Using salmon leftovers: This healthy salmon cakes recipe is ideal for using salmon leftovers. Simply combine the fish with the rest of the ingredients and follow the instructions for making the fish cakes.
Frying: Do not overcrowd the pan so you can easily turn the fish cakes over. Fry briefly, for approx. 2 minutes on each side, until golden brown.
Best served immediately. Refrigerate leftover fish cakes in a closed container for up to 3 days.
How to freeze fish cakes: Place uncooked fish cakes in an airtight container and separate with parchment paper so they don't stick to one another and freeze for up to 3 months. To defrost the fish cakes remove from the container and spread on top of a plate. Fry as per Instructions.

Substitutions

I used salmon but cod or haddock would both be good alternatives. Prepare from fresh or frozen.
You can use either regular or low fat cream cheese.
I used white pepper but black pepper will also work well.
Use either fine or panko breadcrumbs.

Serving suggestions

These easy healthy fish cakes with salmon and sweet potato are delicious with a drizzle of lemon juice, crispy salad or creamy dip such as healthy ranch dip. You can also serve them with this easy dairy free coleslaw.

Extras

I didn't use any herbs in this fish cakes recipe but you could add finely chopped chives, parsley (2-3 tablespoons each) or dill (1 tablespoon) into the mixture if you like.

If you are a fan of salmon and sweet potato you might also like salmon pot pie with leek, spinach and sweet potato.

Check out also this collection of 13 healthy easy one pot chicken recipes.

Keep in touch!

If you make these sweet potato salmon fish cakes I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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