Salmon & Sweet Potato Cakes

I have to admit I am quite proud of how these turned out. They are my first attempt at creating a fish cake and I am delighted with how they turned out. They are perfect for a light meal or with a side dish as a main course. I would eat 2 as a meal with some salad or vegetables.

In the photos I have served them with cauliflower mash (lightly spiced and a little unsalted butter) and steamed asparagus. They are also perfect for lunch; I added spinach and beetroot and made a filling, healthy delicious lunch! This is one you can play around with spices to suit your taste. This suggested blend gives a light spice and flavor which I think compliments the fish and sweet potato and is not overpowering. With a nice yogurt mint dip it’s so yummy!

Ingredients – Makes 6 fishcakes (2per person for a main meal)

 500 grams tinned pink salmon ( 3 x 213 gram tins drained with centre bones removed )

 400 grams sweet potato

 Bunch of spring onion

 1/3 cup almond flour

 2 eggs

 ½ tsp garlic powder

 1 tsp cumin

 ½ tsp turmeric

 ½ tsp coriander

 ½ tsp chili powder

 ½ tsp salt

For Yogurt dip:

 100 grams Total Fat Free Greek

 1 tablespoon olive oil

 Fresh mint small bunch

 1 clove garlic



 Boil and mash your sweet potato let it cool slightly

 Line a large baking tray with baking parchment and put to one side

 Combine all your ingredients in a mixing bowl and really mix it up well making sure it’s all evenly mixed

 Put the mixture in the fridge for 15 mins to allow it to settle

 Pre heat your oven to 200

 Once the mix has set using a 1/3 cup measure if you have it or you can guess. Measure you mixture into 6 cakes. Pat and

mould them to shape and flatten lightly.

 Bake for 20 mins then take them out flip them carefully and bake for an additional 15.

 Allow them a couple of minutes to cool then serve!

 Leftovers can be kept in the fridge for a perfect lunch!


Calories: 209

Fat: 8grams

Protein: 21 grams

Carbs: 13.6 grams

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