Salmon and Sweet Potato Fish Cakes

Whether you’re looking for an easy midweek meal or just a wholesome lunch for the kiddos during school holidays – you’ve come to the right place.

These gluten free and low carb Salmon and Sweet Potato Fish Cakes are as easy as can be. I used frozen, lightly smoked salmon fillets and combined it with sweet potato, chopped chives and mint, grated onion, coated in Parmesan and coconut – and finally shallow fried until golden, crispy deliciousness.

I also like a good tartar sauce with my fishy meal – however I opted for a minty mayonnaise instead. Perfect fresh flavors on a plate.

I just love crunchy things, don’t you? You should seriously have a look at these Coconut and Parmesan Crumbed Mushrooms  and this amazing Pork Schnitzel with Mushroom Gravy  where I’ve incorporated my crumbing technique using grated Parmesan and desiccated coconut.

I’m not even sorry that I’m using this combo EVERY SINGLE TIME. But seriously, for a crunchy low carb crumb – that is the way to go.

I want to hear all about your success in the kitchen – so leave a comment below and lets chat. Enjoy!

Print Recipe

Salmon and Sweet Potato Fish Cakes

A low carb salmon and sweet potato fish cake with minty mayonnaise.

Votes: 10
Rating: 4
You:

Rate this recipe!

Course

Main Dish

Prep Time

15 min

Cook Time

25 min

Servings

fish cakes MetricUS Imperial

Ingredients

• 400 gr lightly smoked salmon fillets
• 1 large sweet potato peeled and chopped
• 2 tablespoons butter
• salt and black pepper to season
• 1 small onion grated
• handful chives finely chopped
• handful mint finely chopped
• 5 ml chili flakes
• 1 cup dessicated coconut
• 1 cup parmesan grated
• 5 ml smoked paprika
• 2 large eggs whisked
• oil to shallow fry
• handful mint chopped fine
• 1 cup mayonnaise

Course Main Dish Prep Time 15 min Cook Time 25 min Servings fish cakes MetricUS Imperial Ingredients 400 gr lightly smoked salmon fillets 1 large sweet potato peeled and chopped 2 tablespoons butter salt and black pepper to season 1 small onion grated handful chives finely chopped handful mint finely chopped 5 ml chili flakes 1 cup dessicated coconut 1 cup parmesan grated 5 ml smoked paprika 2 large eggs whisked oil to shallow fry handful mint chopped fine 1 cup mayonnaise

Votes: 10 Rating: 4 You: Rate this recipe!

Instructions

1. If you are using previously frozen salmon fillets, leave to thaw.
2. Arrange the salmon fillets in an oven safe baking dish and bake for 12 minutes at 180 degrees Celsius.
3. Remove from oven and leave to cool and shred fine.
4. In the meantime, cover the sweet potato with water in a small pot and boil until soft.
5. Drain and mash sweet potato with butter and seasoning. Set aside.
6. In a large mixing bowl, combine the shredded salmon fillets with sweet potato, grated onion, chives, mint and chili flakes.
7. Shape the fish cakes in your hand until you have a small fish cake, to fit in your palm. Flatten a little as well. Set aside.
8. Heat the cooking oil until hot.
9. Combine the grated Parmesan with coconut and paprika in a small mixing bowl.
10. Dip each fish cake in egg, then cover in coconut and Parmesan crumbs and shallow fry on each side a few minutes until golden and crispy.
11. Combine the mint with the mayonnaise and serve with crispy fish cakes.

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