Recipe – Sweet Potato & Salmon Fishcakes

Faced with a few cans of wild-caught Atlantic salmon that I bought from Costco a while back – and finding the contents rather uninspiring, unlike the lovely, bright pink canned salmon I remember from my UK childhood, I decided they’d make a decent fishcake – and so they did!

There are more fishcake recipes out there than words in a dictionary so I figured they could be made with just about anything. Luckily, I found sweet potatoes, scallions (spring onions) and fresh ginger in my fridge and apart from buying a packet of Japanese-style panko breadcrumbs to give them a crunchy coating, I used what I already had.

Delicious, nutritious and thrifty, I can’t think of a better way of using something you may find lurking in the back of your cupboard.

Panko-Crusted Sweet Potato & Salmon Fishcakes

Panko-Crusted Sweet Potato & Salmon Fishcakes

PANKO-CRUSTED SWEET POTATO & SALMON FISHCAKES

(makes about 8)

Ingredients:

17-18 oz (500g) of sweet potatoes, mashed with a tablespoon of butter

14 oz (400g) of canned salmon, preferably wild-caught

1 egg, lightly beaten

4 scallions (spring onions) chopped

1 – 1.5 teaspoons of freshly grated ginger

A pinch of cayenne (optional)

Sea salt & freshly ground black pepper

To coat the fishcakes –

2 eggs, lightly beaten

3 – 4 oz (100g) of panko breadcrumbs

Vegetable oil for frying

Action:

Thoroughly combine the first 6 ingredients in a large bowl and season to taste with sea salt & freshly ground black pepper.

Form the mixture into 8-9 patties and arrange on a parchment-lined baking sheet. Chill in the fridge for 30-60 minutes or if you’re pushed for time, stick them in the freezer for 20 minutes to firm them up a bit.

When you’re ready to fry the fishcakes, heat the oil in a heavy saute pan until it shimmers.

Dip each fishcake first in the beaten egg, then coat them with the panko breadcrumbs. Fry on both sides for a few minutes or until  they’re golden on the outside and warmed right through.

Serve immediately with lots of fresh lemon or lime to squeeze over.

About edibletcetera

I'm passionate about food; I cook, photograph, eat...then writes about it in that order. I'm also an occasional restaurant critic and caterer; a former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Fish & Seafood. Bookmark the permalink.

4 Responses to Recipe – Sweet Potato & Salmon Fishcakes

  1. alexandra yajko says:

    Lovely!! As always. A recepie worth saving.

    Alex On Apr 24, 2016 9:31 AM, “Edibletcetera – Fast & Fabulous Food” wrote:

    > edibletcetera posted: “Faced with a few cans of wild-caught Atlantic > salmon that I bought from Costco a while back – and finding the contents > rather uninspiring, unlike the lovely, bright pink canned salmon I remember > from my UK childhood, I decided they’d make a decent fishcak” >

  2. virginia harlow says:

    As it happens I have 4 cans of salmon that don’t expire until 2017. Now I have something to do with them. I will definitely make this recipe as I love fish cakes. Always have. And every ingredient in this recipe is something I like. Thank you Jackie!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s