Salmon and Sweet Potato Fishcakes

Salmon and Sweet Potato Fishcakes (without crumb) | Gestational Diabetes UK
salmon and sweet potato fishcakes

Tasty, herby salmon and sweet potato fishcakes, the perfect midweek meal for the whole family.

Store-bought fishcakes are often quite high in carbs with potato inside and breadcrumb outside, and often contain only small amounts of fish. With these homemade salmon and sweet potato fishcakes, we control the ingredients used, so they can be packed with salmon and have reduced amounts of carbs.

salmon and sweet potato fishcakes

Salmon and Sweet Potato Fishcakes

Salmon and Sweet Potato Fishcakes (without crumb) | Gestational Diabetes UK
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Course: Main Meals
Cuisine: British
Diet: Diabetic, Gluten Free
Keyword: fish, fishcakes, salmon, sweet potato
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, eggs, gluten, nuts
Prep Time: 10 minutes
Cook Time: 10 minutes
cooling time: 10 minutes
Total Time: 30 minutes
Servings: 5 large fishcakes
Calories: 193kcal
Author: Jo Paterson

Ingredients

  • 2 small sweet potato (approx. 300g)
  • 400 grams tinned salmon (2 tins, red or pink salmon)
  • 4 whole spring onions finely chopped
  • 15 grams fresh parsley finely chopped
  • 2 tablespoon fresh chives finely chopped
  • 1 tablespoon fresh dill finely chopped
  • ½ medium lemon juice only
  • a good pinch salt and ground black pepper
  • 100 grams smoked salmon (optional) chopped into 1cm pieces
  • 1 whole red chilli (optional) seeds removed and finely chopped
  • ½ tablespoon olive oil

Instructions

  • Prick the sweet potatoes with a fork a few times, then place in the microwave on a piece of kitchen paper towel for 10 minutes to cook and then leave to stand for 2 minutes or until cool enough to handle
  • While the sweet potatoes are cooking, prepare the tinned salmon by draining and then carefully removing any skin and bones, and then flake the salmon into chunks into a large bowl
  • Slice the sweet potato skin then scoop out the cooked sweet potato into the bowl, mash lightly with a fork (it doesn't have to be completely smooth as chunks add texture to the fishcakes) and then add the rest of the ingredients apart from the olive oil to the bowl
  • Mix all the ingredients together well until combined
  • Wet your hands, then scoop out the fishcake mixture to roll into equal-sized balls and flatten into patties. This recipe makes 5 large thick fishcakes or 9 smaller ones
  • Place the fishcakes onto a piece of greaseproof paper and pop into the freezer for 10 minutes or the fridge for 30 minutes. This helps to firm up the fishcakes before frying
  • Heat the olive oil in a pan on medium-high heat and then fry the fishcakes for a few minutes on each side until just browning
    NOTE: Without a crumb, these fishcakes are delicate, so they need to be gently turned to avoid breaking. Avoid moving the fishcakes around when frying, allow them to sit and firm up from frying
  • Serve the fishcakes with a big green salad or leafy green vegetables. Avoid adding an additional starchy carbohydrate to the dish as there is already sweet potato in the fishcakes

Notes

Fresh salmon can be used instead of tinned, however, the salmon needs to be cooked, cooled and flaked before using.
I find tinned salmon works best for these fishcakes. If you are on a budget it is also more economical and handy to have in the store cupboard. You can purchase skinless and boneless tinned salmon if you prefer, but this costs more money. I find tinned red salmon with the skin and bones is economical and flavoursome (and my 2 golden retrievers love the tidbits). It is easy to see the bones and skin to remove them, but can be a fiddly and messy job!
Salmon can be substituted for other fish such as tuna if preferred. 

Nutrition

Calories: 193kcal | Carbohydrates: 11g | Protein: 23g | Fat: 6g | of which saturates: 1g | Fibre: 2g | of which sugars: 2g