These sweet potato and salmon fish cakes are AMAZING!! They are super tasty and easy to make. Perfect for lunch or dinner. Enjoy!
INGREDIENTS FOR SWEET POTATO AND SALMON FISH CAKES
350g sweet potatoes, roughly chopped
170g-200g tin pink salmon, drained
1 heaped tbsp tomato puree
1 tsp paprika or chilli powder
100g frozen peas, defrosted
Salt and black pepper
HOW TO MAKE IT
Preheat the over to 200°C/gas 6 if planning to cook fishcakes straight away.
Bring a large pan of salted water to the boil, add the sweet potato and boil over a medium heat for 15 minutes or until tender. Drain thoroughly then put back on the heat for a minute to steam off any excess water. Add all the remaining ingredients, except the lemon wedges, to the sweat potato and season with lots of pepper. Mix roughly with a fork, trying to keep some chucks in the potato and salmon (you ideally want the mixture a bit chunky rather than a smooth paste).
If you got the time, let the mixture cool then transfer to the fridge for an hour or so before making the fishcakes. Otherwise you can make them straight away. Divide the mixture into flour and shape into rough fishcakes. Put on a non-stick baking tray.
Cook in the oven for 15-20 minutes until hot in the middle. Serve with lemon wedges to squeeze over the top and a mould of salad leaves.
FOR MORE TASTY SUGAR FREE RECIPES GO HERE