Are there any ingredients in particular you’d like instructions for? In a large pot, place the potato covered with water and bring to a boil and simmer for 20 minutes until soften. I’m so glad I took part in this campaign as I’d probably never have ventured in otherwise. I think that as it wasn’t actually coated with breadcrumbs etc, it may have been more vulnerable to coming out a bit hard. Flake the fish ensuring all bones are removed, then add the mashed potatoes, lemon zest and juice, mustard, cayenne pepper and chopped coriander. We thought these fishcakes were really tasty, if not a little rustic looking! If you’re after more inspiration, there’s also a cookbook full of recipe ideas by food blogger Holly Bell (of GBBO season 2 fame) with all profits going to the Children’s Food Trust. Perfect for a quick and healthy dinner. Place the chillies and garlic in a pan with the sugar and vinegar and bring to the boil, stirring until the sugar has dissolved. In the Name of Allah, Most Gracious, Most Merciful I love watching people cook. Copyright © 2020 Charlotte's Lively Kitchen. Thanks Keith. Add in the chilli, lime zest and juice, the chopped cilantro and some salt and pepper and stir well to combine. https://www.allrecipes.com/recipe/232127/sweet-potato-salmon-fish-cakes Salmon & sweet potato fishcakes: Michela Chiappa 1:22 Fish This is a really quick and easy recipe that feeds the whole family and tastes better than any fishcake you can buy in-store. Then you add the fish. My local store was lovely, bright and clean and had a really good selection of not just frozen foods, but fresh too. When the fishcakes have firmed up remove from the refrigerator and prepare to cook. However, as you know, I love trying new things and I love a good recipe creation challenge so I jumped at the chance. Keep aside until required. But put it in towards the end, just for 5 minutes. Excellent, I hope you enjoy it. I love fishcakes – haven’t made them in ages! Shape the mixture into patties approx 5 x 2 cm and place onto a tray lined with baking parchment. The first batch I made I only used sweet chilli sauce and not fresh chilli. Use fresh salmon when possible and steam for 5 to 7 minutes to lightly cook. Put your cooked salmon fillet into a large bowl and break it up into small pieces. Please note that all submitted reviews & comments will become the licensed property of SuperValu, https://supervalu.ie/, Salmon and Coriander Fishcake With Roasted Sweet Potatoes Wedges and Chilli Sauce, Honey And Pistachio Parfait With Hazelnut Praline, Gluten Free Sticky Toffee Pudding Cupcakes, Roast Spiced Pineapple With Caramel Rum Sauce. Put them into the fridge for about half an hour (this helps them to firm up and stay together during cooking – although I’ve skipped this step and still cooked them without any problems, you just have to handle them a touch more carefully). Can be made gluten and soy-free by using breadcrumbs that are made excluding these allergens. Sounds so good with the sweet potato. Line a half sheet pan with foil (for easy clean up), and spread the broccoli and sweet potatoes in a … depending on how much of a kick you want it to have. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide. Bake in the oven 25 – 35 minutes in the preheated oven or until golden brown and cooked through. Turn the heat down to low-medium and add the fishcakes. Using your hands, form the mixture into about 8 fishcakes. Drizzle a little oil onto a non stick frying pan and carefully place 2 – 3 fishcakes onto the pan. Salmon works well in these fishcakes as its an oily fish, you could serve with some potato chips if preferred. Delicious, family-friendly salmon and sweet potato fishcakes. I love the idea of using sweet potatoes in fishcakes (I had one of those…’why have I never thought of that?’ moments!). Thank you for sharing with #CookBlogShare x. Personally I wouldn’t as the ingredients have already been frozen once and I would worry about refreezing, but I’m very cautious about these things. In a large bowl, combine salmon, sweet potato, onion, egg, cilantro, mustard, lime zest/juice, and seasonings. Love the idea too of making the boys ones first and then yours – genius! Because the chilli sauce is much more subtle looking (no bright red chunks) I couldn’t tell which was which after I cooked them. Thanks for linking up to #CookBlogShare. First peel and boil the potatoes as you would when making mash. The first thing you do is boil potatoes and peas together, then mash with butter. Remove from the heat and leave to cool completely, then transfer to a bowl and cover with cling film. It can be easiest to use a teaspoon, although personally I prefer to shave the outside off with a knife. https://www.recipesmadeeasy.co.uk/panfried-salmon-sweet-potato-chilli-mash In the meantime, place the sweet potato onto a baking tray. Drain the potato and mash with a potato ricer. Season with salt, pepper and thyme; then drizzle with 3 tbsp of rapeseed oil. Pat it flat until you have something that resembles a fishcake. This forms the base of your fish cakes. Line a baking sheet with parchment paper or foil. Dredge the fishcakes in the flour to coat, shaking off the excess. Bring the milk to the boil, then reduce the heat and simmer for 5 – 8 minutes until the fish is cooked through. I love feedback on my recipes as it helps me to understand what’s worked for people and that hasn’t worked so well so I can ensure recipes work as well as possible for everyone. I know, I’m so glad I went in and I’ll definitely be going back. Cook the salmon and sweet potato mash according to the packet instructions (or peel and boil the … We’re trying to eat more healthily and will definitely make these again. Add the sweet potato and then boil for 10 minutes until nice and soft. Preheat oven to 375 degrees. Keep an eye out on my twitter over the next couple of weeks to find out how it goes. Serves the fish cake with a drizzle of chilli and garlic sauce, and the roasted sweet potatoes. They’re so simple to make and my whole family really enjoy them. You can also recieve a notification of comment replies without commenting. A few weeks ago I was contacted by Iceland and asked to create a recipe as part of their Power of Frozen campaign. And of course, I took photos (about 200 in all!!!!) SO THIS IS HAPPENING! Plus some olive oil, salt and pepper! Fortunately I guess right otherwise I would have been met with a lot of complaints. Unlike most children, my three are not fans of sweet potato and though they love sweet potato muffins and think it’s carrot when I make vegetable chips, if I try to serve it as a jacket or mash, they will flatly refuse!I was therefore taking a bit of a risk with this recipe as there’s no getting away from the fact that these fishcakes are made with sweet potato but luckily, they love them! Plus some olive oil, salt and pepper! These look lovely! I chose crocodile, kangaroo and ostrich and I’m looking forward to playing a game of guess what you’re eating with the boys! It’s not super cheap (as I think you’d end up with rubbish if it was) but it’s definitely good value for money. Sarah James @ Tales From The Kitchen Shed. Cook them on the other side for a further 4-5 minutes until hot all the way through, then serve. As with a lot of recipes, the first attempt is usually a learning experience. I stocked up when I was in there and will be again when I run out. These fishcakes are perfect for getting your little ones to help out in the kitchen as they’re simply a case of chucking everything in a bowl, giving it a quick stir and then forming it into fishcake-shaped lumps. However, please ensure you double-check allergen information for all ingredients. Very finely chop your red onion and chilli (if using). Sorry to say, that I thought they were horrible. I also add extra spice into our chilli con carne just before serving for the same reason. Especially as many other bloggers I love have been joining in and have come up with brilliant new creations (just take a look at the #PowerOfFrozen hashtag on twitter to see what you can find). I gotta try these. Remove the salmon from the liquid with a slotted spoon and transfer to a bowl. Don't subscribeAllReplies to my comments If you would like to be notified of any replies to your comment please select "Replies to my comments". Drizzle a little oil onto a non stick frying pan and carefully place 2 – 3 fishcakes onto the pan. These look delicious! Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated. It is fun going in Iceland isn’t it? Method. Assalamu alaikum wa rahmatullahi wa barakatuhu! Fry for 5 – 8 minutes on each side until a golden brown colour and hot through. Delicious, family-friendly salmon and sweet potato fishcakes. I’ve not tried it. Hello Charlotte. You can also cook a lot of it straight from frozen making for a quick, easy and healthy dinner. But Iceland, I’m so sorry, I owe you a big apology. I always stock up on frozen fish too – didn’t realise they were so much cheaper in Iceland! www.thislittlehome.co.uk/recipe-sweet-chilli-salmon-fishcakes I’ve been really inspired by the #PowerOfFrozen campaign too and it’s been brilliant to be able to be a part of it. https://www.aninas-recipes.com/recipes/salmon-sweet-potato-fish-cakes I haven’t tried it so I’m not too sure how well it would work – sorry. Add in the ginger and sweet potatoes and saute till sweet potatoes are coated with olive oil. They have a smoky taste when they are done. I have lots and lots of salmon in my fridge. I have been so inspired by all the #PowerOfFrozen recipes and this sounds right up my street too. I’m glad it’s not just me! I also like to add a little chopped coriander to mine but Jon’s not too sure about that one. Add the sweet potato, breadcrumbs and chopped red onion and give it all a good stir. I usually poach mine or cook it in the microwave until just pink. ; Flake the fish into the potato … Don’t forget to peel it before grating, either. Cook on one side for 4-5 minutes and then carefully flip them over. Give it another good mix. Strangely enough Daniel used to be better with slightly spicy things, but he seems to have because more sensitive to it recently. Mash the potatoes until they’re smooth, then stir in the salmon, flaking apart any large pieces with a fork. 2 tsp of sweet chilli sauce per person (optional – add 1sp extra per person). With wet hands, mould the salmon mix into around 6 small patties. These potato … My healthy sweet potato fish cakes are very low in fat and contain super nutritious ingredients. I boiled it with the sweet potatoes. Remove to a large bowl using a slotted spoon (leave the water in the pan), season with salt and freshly … Welcome to my lively kitchen where I share delicious, simple baking recipes, baking tools and calculators, and lots of tips and tricks. Then cover and let cook about 7 minutes or till sweet potato pieces are tender. Any nutritional information provided is the estimated nutritional information per serving. Let me know how it goes. I am looking for new recipes for when my dear lady comes to stay with me from South America in a while and I won’t be cooking this for her. Which is why, on Friday, I ended up in my cousin's kitchen watching her cook her famous spicy salmon and potato fishcakes. I’d definitely recommend having a go at adding sweet potato to fishcakes, it adds so much flavour and it’s healthier too! You only need a little bit of ginger for these salmon fish cakes – a thumbnail-sized piece is just about perfect. Arabic Chinese ... A lot of restaurant or pre made fishcakes are poor on the fish to potato … While I was there I couldn’t resist stocking up on some of their speciality burgers and meats (and some eclairs – I’ve no idea how they jumped into my basket). My kids are getting better with hot things but they still struggle sometimes if it’s too hot – made a rather too hot curry at the weekend (by accident – testing out a recipe box) – steam was coming out of their ears, poor things!! There’s nothing wrong with rustic looking as long as they taste good . Place the salmon into a large saucepan and add the milk, if this does not cover the salmon completely add a little water until the fish is totally immersed. I have to admit that I was really pleasantly surprised with what I found. Divide your mixture into 8 and roll each one into a ball. Thanks for taking the time to get back to me. In addition to the salmon and the sweet potato these fish cakes also contain a small amount of cream cheese.The cheese helps to create a smooth and creamy texture and adds a bit of tangy flavour which offsets the sweetness of the potato. https://www.bbc.co.uk/food/recipes/smoked_salmon_fish_cakes_41018 I am going to do a recipe which will have more of a coating. Eb x. Hi, I'm Charlotte Oates. The ingredients for this recipe are easily available free from all these allergens. Required fields are marked *. Coat in the dried breadcrumbs. Bits of the salmon were hard and I don’t know how I could have avoided that, as I cooked them only until brown. ; If you need to cook the fish, the easiest way to do this is to microwave it in milk. I always try and feed the boys the same as us but sometimes we just want something I know they won’t like (or shouldn’t really have) so it’s great to be able to make something similar and then tweak it at the end with minimal effort. How did you cook the salmon? Shape the sweet potato and salmon mixture into fish cakes and set aside on a … However, the section I was really impressed with was the frozen fish. Garlic & Chilli Sauce For some reason I only seem to make fish cakes in the summer (!) One of the brilliant things about using frozen ingredients is that a lot of the goodness is locked in during the freezing process so they retain their nutritional health benefits better than some of their fresh alternatives. Reduce the heat and simmer for about 10 minutes or until reduced by half. Full Product Name: Salmon, cod and potato in breadcrumbs with a sweet chilli sauce centre. The recipe makes 8 fishcakes and serves 4 people (assumes 2 fishcakes per person). INGREDIENTS: Salmon ( Salmo salar) ( Fish) (36%), Breadcrumb (Fortified Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Linseed, Black Pepper, Yeast, Salt, Rapeseed Oil), Rapeseed Oil, Water, Light Soy Sauce (5%) (Water, Salt, Soy Beans ( Soya ), Wheat, Sugar, Ethanol), Ginger Purée (5%), Red Pepper, Potato (5%), Garlic Purée, Spring Onion, Fortified Wheat Flour ( Wheat Flour, Calcium … I have a slight tendency to only get the boys to help me with naughty treats like cakes and biscuits so it’s been great to encourage them to join in with something healthy too. These look really good and I bet the salmon goes perfectly with the sweet potato. Preheat the oven to 200c and pop in a small baking tray to warm up. Chill in the fridge if you have time. so that we could share this epic recipe with all of you. Shape into four fishcakes. Serves the fish cake with a drizzle of chilli and garlic sauce, and the roasted sweet potatoes. Recipe VIDEO below. I never thought to prepare salmon this way, thanks for the idea. Mix in the salmon cubes, dill and the fresh breadcrumbs and season to taste with salt and pepper. I liked reading about how you’ve adapted your portion as well – this is something I’m trying to do more of as I often end up cooking two separate meals instead, which is such a waste of time! Take a saucepan, half fill with boiling water and add a little salt. I’ll admit I’m not a regular Iceland shopper, in fact before heading into the store to stock up on ingredients for this recipe, I can’t remember the last time I went into one. And it was amazing! Your email address will not be published. Thanks Sarah, I’d definitely recommend giving the sweet potato version a try sometime. Heat the olive oil (1 tbsp) in a large frying pan (you may want to cook these in 2 batches or use 2 pans so they’re not all squashed in). I’d definitely recommend it as the quality is really good. Add in the chili and honey, season with salt and pepper and serve with a sprinkling of Sprouts Pumpkin Pepitas or regular salted pepitas, cali-rice and honey chili salmon. Pinned & Yummed x #CookBlogShare. Lime. Chill into the fridge for at least 30 minutes. If fresh salmon is hard to find, then use tinned as it still makes a tasty fishcake. These look gorgeous, Charlotte. https://www.coop.co.uk/recipes/spicy-tuna-and-sweet-potato-fishcakes I have to admit that I also make more sweet things with my children but we did manage homemade fish fingers once and this would be another good one to try with them! FAB colour! so I’ll bookmark this for a couple of month’s time , I know exactly what you mean Helen, I have foods that it only feels right to cook at certain times of year too. i did enjoy the cold ones more, that I ate the next day. English. I’d assumed Iceland stores were full of freezers packed full of cheap ready meals, and perhaps an aisle with a few store cupboard essentials. Charlotte’s Lively Kitchen nutritional information, recieve a notification of comment replies, Vanilla Bundt Cake with Milk Chocolate Ganache, American Pancakes (Quick, Easy and Really Delicious), Birthday Cake (All-In-One Vanilla Sponge). Vicki Montague - The Free From Fairy says. Daniel can still be a little fussy about sweet potatoes but hidden away in these fishcakes they disappeared completely :-). These look great Charlotte! Mix the cooked potato chunks with the mayonnaise, sweet chilli sauce, lemon juice, spring onion, Cheddar and ketchup and roughly mash using a potato masher. So delicious, I would never have thought of sweet potatoes in fishcakes but just goes to show how versatile they are. Delicious salmon and sweet potato cakes made with fresh salmon, sweet potato and Moroccan spices served with sweet chilli sauce. Heat the oil in a large non-stick frying … Place in the fridge until ready to cook. Fry for 5 – 8 minutes on each side until a golden brown colour and hot through. Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover … I’ve been so impressed with the fish that I’m planning on getting a regular delivery (which is free if you spend over £40) to stock my freezer up. When cooked, drain, dry and mash the potatoes. INGREDIENTS: Cod (Fish) (41%), Sweet Potato (16%), Dried Potato, Rapeseed Oil, Rice Flour, Water, Semi Dried Tomato, Cornflour, Maize Flour, Buckwheat Flour, Potato Starch, Chive, Red Chilli (1%), Gram Flour, Salt, Sunflower Oil, Sugar, Dried Glucose Syrup, Garlic, Dried Bell Pepper, Sea Salt, Natural Lemon Flavouring, Garlic Powder, Dextrose, Parsley, Onion Powder, Flavouring, Oregano, Colour (Paprika … When the potato is cool, mix in the diced up fish, the juice and zest of half a lemon, the Heinz Sweet Chilli sauce and the sliced onion. By now you probably may know my love for sweet potatoes and especially sweet potato recipes made in a cast iron skillet based on the amount of recipes I’ve been posting over the year such as Ground Turkey Sweet Potato Skillet, Sweet Potato Shrimp Kale Skillet and Asparagus Sweet Potato … Heat the milk over high heat in a saucepan. There was a really big selection which tasted just as good as fish I’ve had from other places costing twice the price. Make sure you line your tray with parchment paper in a little bit of olive oil, butter, or GHEE. Can I cook these in the oven instead of frying? I’m sharing this recipe with the following blog challenges… CookBlogShare with Sneaky Veg, Recipe of the Week with A Mummy Too and Tasty Tuesdays with Honest Mum. I hope you enjoy them when you eventually get around to trying them x. I’d definitely recommend trying sweet potato in fishcakes, it adds more flavour and it’s healthier too. Yes, you will get a bigger selection of fresh bits in some other stores, but it had all the essentials and all the boys favourite fruit and veg. When it begins to boil, add the salmon and season to … These fishcakes are packed full of healthy ingredients – salmon, sweet potato (I’ve talked before about trying to switch from regular potatoes to sweet because they’re so good for you), wholemeal breadcrumbs and red onion. The salmon and sweet potato fishcake are seriously easy to make and there is a lot of room for play with … I baked in oven at 420 minutes on each side. Cook the salmon and sweet potato mash according to the packet instructions (or peel and boil the sweet potatoes until soft if you’re using fresh ones). Add spice with another chilli or a little chilli powder; sourness with a little more fish sauce, sweetness with palm sugar or saltiness with soy. Sorry to disappoint. Yes you can!!!! I served them with peas, sweetcorn and some chopped baby plum tomatoes for the children and some chips and salad for us (all from Iceland of course). I was really impressed with Iceland. I have a sweet potato sitting on my counter. Ingredients. Let's start with the 5 ingredients: you'll need sweet potatoes, broccoli, salmon, maple syrup and Dijon mustard. I was equally surprised but glad I was asked to create a recipe or I wouldn’t have found out that they stock such fab things! I read so many posts about the super healthy things people make with their children and feel a bit bad about our cakes and biscuits, it was nice to be on the other side of things for a change. Your email address will not be published. https://www.jamieoliver.com/recipes/fish-recipes/salmon-fishcakes If you have time, put the fishcakes onto a plate and cover with clingfilm. 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A further 4-5 minutes and then carefully flip them over next day nothing wrong with rustic looking like... Find, then mash with butter for 20 minutes until nice and soft was contacted by Iceland and asked create... ’ ve had from other places costing twice the price but hidden away in fishcakes! Any nutritional information provided is the estimated nutritional information per serving and leave to cool completely, then tinned. Into about 8 fishcakes other side for 4-5 minutes until hot all the way through, then reduce the and... Love watching people cook chopped red onion and give it all a good stir cover cling... Pan and carefully place 2 – 3 fishcakes onto salmon sweet potato and chilli fishcakes tray lined with baking parchment rahmatullahi wa!! Onion, egg, cilantro, mustard, lime zest and juice, the section I was by!
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