These simple salmon sweet potato fish cakes are 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.
Preheat the oven to 375 F/190 C/gas mark 5. 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.
Combine the cooked salmon, sweet potato (the pulp), cream cheese, lemon zest, season to taste and blitz until smooth (but don’t overblend). Stir in the breadcrumbs, adjust seasoning and form small fish cakes (sprinkle some water on your hands once in a while to prevent the mixture sticking to them). Coat in breadcrumbs (you will need about 2 tablespoons).
Heat up a little oil (use 2 tablespoons per batch) and fry the fish cakes over a medium heat for about 2 minutes on each side until lightly browned. Do not overcrowd the pan and take care when turning the fish cakes over as they will be soft. Serve immediately.
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.
Cooking time includes the time needed to bake the sweet potato.