Easy sweet potato fishcakes recipe

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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
  1. Preheat the oven to 200°C/180°C fan/400°F/gas 6.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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