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.
Looking for more fish cake recipes?
Smoked salmon and sweet potato cakes
Cake for dinner, anyone?
- 55 mins cooking
- Makes 12
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Ingredients
- 650 grams orange sweet potatoes, peeled, coarsely chopped
- 300 grams hot-smoked salmon
- ⅓ cup (80ml) extra virgin olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds, crushed
- ½ teaspoon dried chilli flakes
- 2 green onions, chopped finely
- ½ cup (90g) fine polenta
- 1 cup (250ml) Greek yoghurt
Method
- 1Place 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.
- 2Remove and discard skin and bones from salmon, then flake flesh into large chunks.
- 3Heat 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.
- 4Add 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.
- 5Heat 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.
- 6Place the yoghurt in a small bowl; swirl through remaining spiced oil. Serve cakes with spiced yoghurt.
Notes
We've used polenta for coating however you could also use quinoa flakes or chia seeds.
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