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Ingredients (makes 6 fishcakes)
For the fishcakes - 300g salmon fillets
- 450g sweet potato, peeled and thickly sliced
- Zest 1 lemon
- 4 spring onions, finely chopped
- 20g coriander/parsley, finely chopped
- 25g wholemeal plain flour
- 4 sprays olive oil spray or 1tbsp mild olive oil
* For a cheaper option use 2 tins of pink or red salmon
For the sauce
- Juice 1 lemon
- 1tbsp arrowroot or cornflour
- 2 tbsp granulated sweetener
Method
- Place the salmon fillets in a shallow saucepan or frying pan and pour in enough water to just cover the fish
- Cook over a gentle heat until the fish turns opaque and begins to flake. Remove the fish from the pan, take off the skin, flake and put to one side. Reserve 150ml of the stock the fish was cooked in (add extra water if necessary to make up the quantity). Meanwhile, cook the sweet potatoes in boiling water until soft. Drain and mash. Allow to cool. Mix the salmon with the sweet potatoes, lemon zest, spring onions and coriander/parsley.
- Shape into six even-sized patties about 7cm in diameter and 2cm deep. Lightly coat in wholemeal flour. Heat the frying pan, add oil and cook the fishcakes for approximately 3 minutes on each side until golden brown and hot right through. Keep warm.
- To make the sauce – blend the lemon juice, arrowroot, stock and sweetener together in a small saucepan and bring to the boil, stirring continuously. Serve the fishcakes with the lemon sauce and a selection of fresh vegetables or a salad.
*If using tinned salmon mash it up and mix it with sweet potatoes*
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