Salmon fish cakes with roasted sweet potato and lime. 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. Great recipe for Salmon fish cakes with roasted sweet potato and lime. Fish cakes are a great way to use up fish leftovers. I had some.roasted salmon leftovers in the fridge and decided to make fish cakes but with sweet potatoes because I didn't have any regular potatoes.

It worked so well that. salmon fish cakes by Jamie Oliver. The difference between my salmon fish cakes recipe and that of Jamie Oliver's is minor. Having inspired myself with his recipe which you can access here, you'll see that I've tweaked it. You can cook Salmon fish cakes with roasted sweet potato and lime using 9 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Salmon fish cakes with roasted sweet potato and lime

You need 1 piece of salmon (cooked day before).
Prepare 5 of sweet potatoes.
You need 2 of onions.
Prepare 1 of slosh of white wine.
Prepare 1 tsp. of dill.
Prepare of Flour.
It's 2 tbsp. of Olive oil.
Prepare 1 of lime (or lemon).
Prepare of Salt and pepper.

I took out the frozen peas element because quite frankly I didn't want the peas to ruin the consistency of the salmon and potato mixture. My healthy sweet potato fish cakes are very low in fat and contain super nutritious ingredients. In addition to the salmon and the sweet potato these fish cakes also contain a small amount of cream cheese. The cheese helps to create a smooth and creamy texture and adds a bit of tangy flavour which offsets the sweetness of the potato.

Salmon fish cakes with roasted sweet potato and lime instructions

Wash the sweet potatoes and put them in the oven at 200° for 45 minutes if they are normal size, less for small ones and more for big ones.
Chop the onions and gently cook over a moferate heat in a little oil.
After 30 minutes the small sweet potatoes will be done so take them out of the oven.
After 5 minutes add a slosh of whitr wine, cover and cook for another 10 minutes over a low heat.
Shred ths salmon.
Peel the sweet potatoes.
Put the onions and the sweet potatoes in the salmon bowl.
Mix well. Add salt, pepper, dill and the juice of one lime.
Shape into fish cakes and coat with flower.
Heat the oil and fry over a moderate heat.
Turn once when browned.
Place on a piece of kitchen paper to get rid of excess oil. Enjoy!!.

Carefully remove the cling film from the sweet potato, then blitz in a food processor. Leave to cool for a couple of mins, then add the coriander and coriander seeds. Blitz to a herby mash, then add the salmon, lemon zest, flour and some seasoning. Pulse again - you want the salmon to be roughly mixed in, rather than obliterated to mush. When we make these fishcakes we mix the main ingredients (salmon, sweet potato mash, breadcrumbs and red onion) and use just these for the boys, and then I'll add some sweet chilli sauce, chopped red chilli and salt before making the ones for us grownups (the boys ones are lovely but we like the little chilli kick!).