Ingredients
400g fresh salmon fillet
450g sweet potatoes, peeled + diced
2 spring onions, finely sliced (use green + white parts)
zest + juice of 1 lemon
1 heaped tsp wholegrain mustard
1 crushed garlic clove
1 small red chili, finely chopped
Sea salt + pepper to season
Small handful of parsley chopped
2 tbsp rice flour
1-2 eggs, beaten
Olive oil for frying
Method
1. 1. Heat the oven to 180˚C. Place the salmon fillet on a baking tray and roast for about 12-15 mins, until just cooked through.
2. 2. Remove from the oven and leave until cool enough to flake (removing any skin and bones).
3. 3. While the salmon is cooking, boil the potatoes in salted water until cooked through.
4. 4. Drain and mash. Place the salmon and mashed potato in a large bowl and add the lemon zest and juice, spring onions, garlic, chilli, mustard, parsley and olive oil.
5. 5. Gently combine all the ingredients together. Form the mixture into eight equal sized balls, then flatten a little into a patty shape.
6. 6. Place in the fridge for 10-15 mins if you have time, to firm up a little. Put the egg and flour into separate bowls.
7. 7.Dip the fishcakes in each bowl, in that order, to coat.
8. 8. Heat about 4 tbsp rapeseed oil in a large frying pan and gently fry the fishcakes for a few mins until golden brown on each side.
