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fish cakes

MyNutriCounter avatar
Recipe by
Shy Strawberry
@MyNutriCounter
London

These delicious salmon fish cakes are both nourishing and satisfying which make them the ideal healthy meal when you’re short on time, but want lots of flavour. They’re so easy to

yield 4 cakes
prep time 15 Min
cook time 20 Min
method Pan Fry

Ingredients For fish cakes

  • 2
    salmon fillets (240g)
  • 240 g
    cubed sweet potato
  • zest of 1 lemon
  • 1 Tbsp
    dill, chopped
  • 1 Tbsp
    parsley, chopped
  • 1 tsp
    mustard
  • 4 Tbsp
    buckwheat flour
  • 1
    egg
  • 6 Tbsp
    ground almonds
  • 1 tsp
    1 tsp. coconut oil

How To Make fish cakes

  • 1
    Peel and chop the sweet potato into small chunks, then place in a pan of water. Bring to the boil then simmer for 20 mins (until softened).
  • 2
    Meanwhile grill the salmon for 10 minutes (until just cooked).
  • 3
    Once the potatoes are ready, drain out the water then mash. Mix in the lemon zest, dill, parsley and mustard.
  • 4
    Break the salmon fillets into flakes, then mix with the potato mixture.
  • 5
    Divide the mixture into 6 cakes.
  • 6
    Place the flour, egg and ground almonds in separate bowls.
  • 7
    Coat each cake in flour, then the egg then the ground almonds.
  • 8
    Heat the coconut oil in a frying pan, then gently fry the cakes for 3-4 minutes on each side, then serve.
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