Delicious, family-friendly salmon and sweet potato fishcakes. Perfect for a quick and healthy dinner. A great idea for a weeknight meal. Full of protein and something the whole family will love!
Course
Main Course
Cuisine
British
Keyword
salmon fishcake, salmon fishcakes
Prep Time15minutes
Cook Time15minutes
Servings5people
Calories272kcal
Ingredients
Main Ingredients
About 2 cups of mashed potatoes with saltbutter and milk added
Leftover cooked salmon or tinned salmonabout 12 to 14 oz
1egg
About 1/2 tsp salt and pepper to taste
2tbspchopped fresh Italian parsley
To coat
1eggbeaten with a tablespoon of water
breadcrumbs with a dash of salt and pepper
To fry
olive oil or grapeseed oil
Instructions
Put the mashed potatoes, salmon, egg, salt, pepper and parsley together in a bowl. Mix all the ingredients together using a fork to break up the fish, then form into patties.
Dip patties into beaten egg, using a brush to coat them evenly. (Refrigerate first if the cakes are too soft.) Then coat in the breadcrumbs.
Place on a baking sheet and continue until the remaining mixture is finished.
Fry gently over medium heat until golden brown on both sides, adding oil as needed.
Place on a paper-towel-lined sheet to absorb the excess oil.
Serve and enjoy.
Recipe Notes
Tip: If you have any leftover hard boiled eggs you can chop these up and add to the fishcake mixture.