This is a great recipe for using up leftover sweet potato or ordinary mashed potato if you don’t want the faff of baking fresh ones.
Ingredients
- 14 oz (400 g) sweet potatoes, scrubbed
- 1 tbsp sunflower or vegetable oil, plus extra for frying
- 2 large leeks, trimmed, washed and thinly sliced
- 7 oz (200 g) canned salmon in spring water, drained and flaked
- a handful of parsley or chives, finely chopped
- 1 tbsp teriyaki or light soy sauce
- 1 tbsp plain (all-purpose) flour, plus extra for dusting
- salt and freshly ground black pepper
To Serve
- sweet chilli sauce, for drizzling
- lemon wedges, for squeezing
How to Make It
- Preheat the oven to 200°C/180°C fan/400°F/gas 6.
- Pierce the sweet potatoes a few times with a fork. Place on a baking tray (cookie sheet) and bake for 30–40 minutes or until tender when squeezed. Remove and set aside to cool. Alternatively, cook in the microwave.
- Meanwhile, heat the oil in a frying pan (skillet) set over a low heat, add the leeks and cook for 6–8 minutes until softened but not browned.
- When the sweet potatoes are cool enough to handle, cut them open, scoop out the insides and mix gently in a bowl with the cooked leeks, salmon, parsley or chives and teriyaki or soy sauce. Stir in the flour to bind everything together and season with salt and pepper.
- Divide the mixture into 6 portions and shape each one into a patty with your hands. Dust each patty lightly with flour, cover and chill in the fridge for at least 30 minutes to firm up.
- Heat a little oil not too much in a large frying pan set over a medium heat and cook the fishcakes for 4–5 minutes on each side until golden brown and crisp. Serve them drizzled with chilli sauce and with lemon wedges for squeezing.