Salmon and sweet potato cakes

    55 min

    These cakes are great for using up leftover cooked salmon fillet. Our salmon was cooked in the smoker the night before and worked perfectly for this. As salmon and sweet potato are both gentle flavours, I added 1 small chopped chilli (feel free to omit or alter amount to personal preference) and some fresh herbs and spices. We used gluten free flour when we made the cakes, but plain flour should work just as well. Serve with a cool, crisp salad and a chilled Chablis.


    Hampshire, England, UK
    7 people made this

    Serves: 6 

    • 2 large sweet potatoes, peeled and diced
    • 1 tablespoon butter
    • 2 tablespoons crème fraîche
    • salt and pepper, to taste
    • 450g salmon fillet, cooked and flaked
    • 1 small red chilli, seeded and minced
    • 1 egg
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons chopped fresh dill
    • 2 tablespoons chopped fresh parsley
    • 2 spring onions, finely chopped
    • 2 to 4 tablespoons plain flour
    • 1 tablespoon olive oil

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Bring a saucepan of water to the boil and cook the sweet potato until soft. Remove, drain and mash with butter, crème fraîche, salt and pepper.
    2. Preheat the oven to 220 C / Gas 7. Grease a baking tray.
    3. In a large mixing bowl combine the mashed sweet potato with the fish, chilli, egg, herbs and spring onions. Mix well and season. At this stage you will need to gauge if the mixture is strong enough to form into cakes; add some flour if the mixture needs a little help. Form into 6 cakes using oiled hands and place on the prepared baking tray.
    4. Bake for 15 minutes until the cakes develop a skin. Remove from the oven.
    5. Heat a tablespoon olive oil in a frying pan and pan fry the cakes for about 3 minutes on each side until golden. Serve hot or cold.

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    Reviews in English (1)


    Very tasty :-)  -  26 May 2015