Name: Cajun salmon and sweet potato fish cakes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: lime wedges, to serve; flaked sea salt and freshly ground black pepper; 3 sweet potatoes; 100 g/3½ oz dried white breadcrumbs, ideally panko; 2 eggs, lightly beaten; small handful chopped coriander (cilantro); 100 g/3½ oz plain (all-purpose) flour; 4 spring onions (scallions), finely chopped; grated zest and juice of 1 lime; sunflower oil, for shallow frying; 400–450 g/14 oz–1 lb salmon fillet; 1 tbsp olive oil; 1 tsp flaked sea salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

This is one of those fantastic prepare-ahead recipes. Once shaped and coated in crumbs, the fishcakes can sit in the fridge for a couple of days if need be.

I’ve made many fishcakes with white potatoes using leftover mash, which works wonders, but here I am using sweet potatoes that are roasted to bring out their natural sweetness. While the oven is on, the salmon is coated in punchy Cajun spices and lime juice in a foil parcel.