Serve with peeled blanched edamame and lime wedges. These delicious delicate fish cakes are gluten-free. We’ve used polenta for coating however you could also use quinoa flakes or chia seeds.
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Ingredients
Method
1.Place sweet potato in a steamer basket over a saucepan of simmering water. Steam, covered for 20 minutes or until very tender. Place in a large bowl; mash.
2.Remove and discard skin and bones from salmon, then flake flesh into large chunks.
3.Heat 2 tablespoons of the oil in a small saucepan over medium heat. Add cumin and coriander seeds, and chilli flakes; cook, stirring, for 1 minute or until fragrant. Reserve.
4.Add salmon, green onion, half the polenta and half the spiced oil to sweet potato; season. Mix well to combine. Divide mixture into 12 portions; shape into patties. Refrigerate for 30 minutes or for several hours. Coat patties in remaining polenta.
5.Heat the remaining oil in a large frying pan over medium heat. Cook patties, in two batches, for 2 minutes each side or until golden and heated through.
6.Place the yoghurt in a small bowl; swirl through remaining spiced oil. Serve cakes with spiced yoghurt.
We’ve used polenta for coating however you could also use quinoa flakes or chia seeds.
Note
