Recipe

Smoked salmon and sweet potato cakes

Cake for dinner, anyone?

  • 55 mins cooking
  • Makes 12
  • Print
    Print
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?

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

  • 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.

Notes

We've used polenta for coating however you could also use quinoa flakes or chia seeds.

More From Women's Weekly Food