Fish Cakes

Name: Fish Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 cakes
Ingredients: 2 salmon fillets (240g); 240 g sweet potatoes, cubed; 1 lemon zest; 1 tablespoon dill, chopped; 1 tablespoon parsley, chopped; 1 teaspoon mustard; 4 tablespoons buckwheat flour; 1 egg; 6 tablespoons ground almonds; 1 teaspoon coconut oil

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Recipe by hello

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 make and you can serve them as a nutritious starter, with a salad or for supper.

READY IN: 35mins

YIELD: 4 cakes

UNITS: US

INGREDIENTS

Nutrition

2

salmon fillets (240g)
240

g sweet potatoes, cubed
1

lemon zest
1

tablespoon dill, chopped
1

tablespoon parsley, chopped
1

teaspoon mustard
4

tablespoons buckwheat flour
1

egg
6

tablespoons ground almonds
1

teaspoon coconut oil

DIRECTIONS

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).
Meanwhile grill the salmon for 10 minutes (until just cooked).
Once the potatoes are ready, drain out the water then mash. Mix in the lemon zest, dill, parsley and mustard.
Break the salmon fillets into flakes, then mix with the potato mixture.
Divide the mixture into 6 cakes.
Place the flour, egg and ground almonds in separate bowls.
Coat each cake in flour, then the egg then the ground almonds.
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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