Salmon and Sweet Potato Fish Cakes
A low carb salmon and sweet potato fish cake with minty mayonnaise.
Salmon and Sweet Potato Fish Cakes A low carb salmon and sweet potato fish cake with minty mayonnaise. |
| Servings | Prep Time |
| 13fish cakes | 15min |
| Cook Time |
| 25min |
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Ingredients
- 400gr lightly smoked salmon fillets
- 1large sweet potatopeeled and chopped
- 2tablespoons butter
- salt and black pepperto season
- 1small oniongrated
- handful chivesfinely chopped
- handful mintfinely chopped
- 5ml chili flakes
- 1cup dessicated coconut
- 1cup parmesangrated
- 5ml smoked paprika
- 2large eggswhisked
- oilto shallow fry
- handful mintchopped fine
- 1cup mayonnaise
Instructions
- If you are using previously frozen salmon fillets, leave to thaw.
- Arrange the salmon fillets in an oven safe baking dish and bake for 12 minutes at 180 degrees Celsius.
- Remove from oven and leave to cool and shred fine.
- In the meantime, cover the sweet potato with water in a small pot and boil until soft.
- Drain and mash sweet potato with butter and seasoning. Set aside.
- In a large mixing bowl, combine the shredded salmon fillets with sweet potato, grated onion, chives, mint and chili flakes.
- 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.
- Heat the cooking oil until hot.
- Combine the grated Parmesan with coconut and paprika in a small mixing bowl.
- 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.
- Combine the mint with the mayonnaise and serve with crispy fish cakes.