When I munch on salmon and sweet potato cakes they remind me of the first time I ever set eyes on a sweet potato…. It must have been 30 years ago and I had no idea what it was and whether it was a fruit or vegetable. Potatoes were always savoury in my mind so I couldn’t imagine a sweet one at that. I bought it out of curiosity and needless to say I overcooked it. But what I do remember was I absolutely loved the taste! I already started conjuring up sweet potato dishes in my mind. You could only buy them in specialist fruit and vegetable stores and I wondered if it was a one-off. But I’m so glad I was wrong and now sweet potatoes have become an integral part of the diet in our household. What I love about them is they can be cooked in so many different ways… on their own (delicious with a hint of cinnamon and turmeric), as an accompaniment, as an integral ingredient in a main dish and even as a dessert. I think most people have heard of sweet potato pie!
Click here to go straight to the recipe.
Funnily enough, the sweet potato is not a member of the potato family but is part of the Convolvulacae Family otherwise known as Morning Glory. They are starchy and sweet with almost 300 different varieties. The 2 best known varieties and the ones we have grown to love and taste are the yam (the orange-fleshed variety) and the white-fleshed sweet potato known as you guessed it the sweet potato!
I have always loved salmon and I’ve always loved salmon fishcakes. But most places serve them overloaded with starchy potatoes and a smidgeon of salmon so you wonder if you’re just eating a potato cake with a flavour of fish…. the best way to have a delicious fishcake is to make it yourself. Sweet potato goes so well with salmon…. I love the salty sweet taste when you take that first bite. It is delicious made with various spices but it goes so well with freshly grated turmeric and cumin. It also tastes delicious dipped in homemade sweet chilli sauce, with a squeeze of lime juice and served with a crunchy green salad.
So to make these delicious fishcakes the first thing you do is remove the bones from the salmon before poaching it in milk. I always use my dairy free milk but if you have no allergies to milk then by all means use your favourite brand. Seasomn with salt and pepper and poach on a medium heat for 10 minutes or until cooked. It turns a nice pale pink when cooked.
Leave to cool then flake it gently with a fork and place in a large bowl.
Peel your sweet potato and cut into chunks. Steam until tender and mash. Leave to cool.
Add the rest of your ingredients to the salmon….. freshly grated or ground turmeric, ground cumin, freshly chopped coriander, grated zest of a lime and lime juice, natural yogurt and the mashed sweet potato. Season.
Mix it thoroughly with a fork until it all comes together.
Then shape into the desired shape and size depending on the occasion . I like bite sized portions if you’re having friends round for an informal drink and a bite to eat. However, these are delicious as a larger main course meal served with a salad.
Dip it in gluten free flour to really hold it together. Pan fry gently in rapeseed or coconut oil. To avoid becoming too brown I pan fry until golden and then finish it off in the oven closer to serving.
Serve with your favourite salad, a wedge of lime and sweet chilli sauce, Full of goodness and soooooo delicious !
Don’t forget to have seconds!!!
- 350g fresh salmon
- 200ml milk
- 300g sweet potato
- 125g natural yogurt
- 2 teaspoons turmeric
- 1½ teaspoons cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 large handfuls fresh coriander, chopped
- Juice of 1 lime
- Grated zest of 1 lime
- 50g gluten free flour for coating
- Rapeseed or coconut oil for frying
- 1 lime
- Sweet chilli sauce
- Poach the salmon in the milk and add seasoning. Cook until light pink and cooked through. Leave to cool. Flake with a fork.
- Peel the sweet potato, cut into chunks and steam until tender.
- Place the salmon and sweet potato in a bowl and add the remaining ingredients.
- Mix until it all comes together.
- Shape into round cakes and dip in the flour.
- Pan fry in oil until golden brown. Keep warm in a low oven until serving time.
- Serve with a green salad, a wedge of lime and some sweet chilli sauce.
- Spice it up with some extra chilli!