Salmon and Sweet Potato Fishcakes

A substantial chunky salmon fish cake topped with a mild Thai curry sauce. Using sweet potato keeps the Gi rating low and adds a lovely flavour while the poached salmon is full of omega 3 goodness. The polenta flour keeps everything gluten free and makes a great crispy dry fry coating. 311 calories per fishcake.

9 votes
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Print Recipe

Salmon and sweet potato fish cakes

Nutritional Info

Fat per serving
9.1 g
Calories per serving


  • 450g sweet potatoes, peeled
  • 2 fresh salmon fillets
  • 1 lime, sliced
  • 8 spring onions, finely sliced
  • 1 tbsp freshly chopped parsley
  • 1 tbsp freshly chopped dill
  • 1 tbsp grain mustard
  • 50g polenta flour
  • 300ml semi-skimmed milk
  • 1-2 tsps vegetable stock powder
  • 4 tsps cornflour
  • 2 tsps Thai curry paste
  • salt and freshly ground black pepper

Cooking Instructions

  1. Boil the peeled sweet potatoes in a large pan of water until soft, drain and mash and transfer to a large mixing bowl.
  2. Place 2 fresh salmon fillets and 1 sliced lime in a saucepan.
  3. Cover with water and poach gently for 10 minutes until cooked through. Drain and allow to cool.
  4. Preheat a non-stick frying pan and dry-fry 8 finely sliced spring onions for 3-4 minutes until soft. Add to the poatatoes and season with salt and black pepper.
  5. Mix in 1 tbsp freshly chopped parsley, 1 tbsp freshly chopped dill and 1 tbsp grain mustard.
  6. Carefully flake the salmon into the potato mixture removing any skin and bones and gently mix. Divide the mixture into 4 and shape into fishcakes using a palette knife. Press the fishcakes into 50g polenta flour coating all sides.
  7. To make the sauce, heat 300ml semi-skimmed milk and 1-2 tsps vegetable stock in a small saucepan.
  8. Mix 4 tsps cornflour with a little cold milk and whisk into the milk. Add 2 tsps Thai curry paste and simmer gently for 5 mins stirring continuously.
  9. In a non-stick frying pan dry fry the fishcakes for 8-10 mins on each side. Serve hot with the sauce and fresh veg.


Polenta flour makes a great coating for these meaty fishcakes.

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Bizzy_Mizzy_Dizzy (on Monday, June 21, 2010)
YUMMY! Looks good :)

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