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.
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Salmon and sweet potato fish cakes
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
- Boil the peeled sweet potatoes in a large pan of water until soft, drain and mash and transfer to a large mixing bowl.
- Place 2 fresh salmon fillets and 1 sliced lime in a saucepan.
- Cover with water and poach gently for 10 minutes until cooked through. Drain and allow to cool.
- 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.
- Mix in 1 tbsp freshly chopped parsley, 1 tbsp freshly chopped dill and 1 tbsp grain mustard.
- 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.
- To make the sauce, heat 300ml semi-skimmed milk and 1-2 tsps vegetable stock in a small saucepan.
- 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.
- 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.