I think salmon fish-cakes are my favorite kind of fish-cakes and this ones are delicious and fresh, perfect for summer eating.
Salmon is a great source of vitamins (B12, B6 and D mainly) and omega-3 fatty acids that are essential for kids and adults alike (I have a bit of an obsession with giving Omega 3 to my kids…) and mixed together with some vegetables and served with a couple of salads and you have yourself one of the healthiest and tastiest dinners you could ever had.
600gr of sweet potatoes
50grs of peas
360 grs of fresh salmon or 2 x 180 grs of tinned salmon
bunch of coriander
2 spring onions
1 red chili (optional)
1 large free-range egg
1 table-spoon of flour and extra for dusting
salt and pepper
Half-fill a large saucepan with cold water, add a tiny pinch of salt, place it on a high heat and bring it to boil. Peel the sweet potatoes and chop them in 1 cm chunks. Once the water is boiling, add the sweet potatoes and bring it back to the boil. Let the potatoes simmer for about 10 minutes, or until cooked through, adding the peas for the last 2 minutes. If you are using fresh salmon for the fish-cakes, add the steamer to the pan with the boiling water and place the salmon there for the last three minutes.
Meanwhile, finely chop the coriander, chilli and the spring onions and add them to a bowl. If you are using tinned salmon, drain the liquid and add the salmon to a bowl using a fork for flake into small chunks. If using fresh salmon, drain the potatoes, peas and salmon and leave them aside to cool completely.
Add the zest of the lemon and a teaspoon of flour to the bowl. Crack in the egg and season with a tiny pinch of pepper. Once cool, mash the potatoes and peas and add them to the bowl and mixing all the ingredients thoroughly.
Sprinkle a little flour over a clean work surface and onto a large plate. Divide the mixture into balls and use your hands to pat and shape each ball into a fish-cake. I usually make 8 but you can make them as big or small as you want. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
Place a large frying pan on a medium heat and add 1 tablespoon of olive oil. Carefully place the fish-cakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully.
Cut the zested lemon into wedges and serve the fish-cakes with your favorite salad.