Sweet potato, salmon and orange fishcakes

Method

Sweet Potato, Salmon and Orange Fishcakes

Recipe for Sweet Potato and Orange Fishcakes
  1. In a large bowl combine all of the ingredients together, mixing gently so not to break the fish into very small pieces.
  2. Split the mixture into four fishcakes and shape them.
  3. Coat the outside with the extra polenta.
  4. Shallow fry for 3-4 minutes on each side so that the inside is hot and the outside is golden and crisp
  5. Serve with a side of dressed salad and mayonnaise or sweet chilli sauce. 

 Tips:

  • The polenta can be replaced with breadcrumbs
  • The quantity of polenta flour needed in the mix will depend on how wet the sweet potatoes are.

  © Felice Tocchini 2013

 

Ingredients

450g cooked sweet potato, mashed

150g salmon fillet, poached and flaked

2-4tbsp polenta, plus extra for coating

3 spring onions finely sliced

2 garlic cloves chopped

Zest of 1 orange grated

Small bunch of basil and parsley, shredded

Salt and pepper to taste

Sign up to our newsletter

Enter your email in the box below to receive our latest news and great offers.