Love the idea too of making the boys ones first and then yours – genius! 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 … 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. Perfect for a quick and healthy dinner. 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. Mash the potatoes until they’re smooth, then stir in the salmon, flaking apart any large pieces with a fork. The first batch I made I only used sweet chilli sauce and not fresh chilli. However, please ensure you double-check allergen information for all ingredients. Delicious, family-friendly salmon and sweet potato fishcakes. 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. But Iceland, I’m so sorry, I owe you a big apology. Bits of the salmon were hard and I don’t know how I could have avoided that, as I cooked them only until brown. Make sure you line your tray with parchment paper in a little bit of olive oil, butter, or GHEE. I’m so glad I took part in this campaign as I’d probably never have ventured in otherwise. 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). I usually poach mine or cook it in the microwave until just pink. Preheat the oven to 200c and pop in a small baking tray to warm up. Thanks for taking the time to get back to me. Cook them on the other side for a further 4-5 minutes until hot all the way through, then serve. 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. Let's start with the 5 ingredients: you'll need sweet potatoes, broccoli, salmon, maple syrup and Dijon mustard. ; If you need to cook the fish, the easiest way to do this is to microwave it in milk. The salmon and sweet potato fishcake are seriously easy to make and there is a lot of room for play with … I have lots and lots of salmon in my fridge. Plus some olive oil, salt and pepper! I love the idea of using sweet potatoes in fishcakes (I had one of those…’why have I never thought of that?’ moments!). Stir well with a fork until mixture comes together (this works even better if you use your hands). Shape into four fishcakes. You can also cook a lot of it straight from frozen making for a quick, easy and healthy dinner. 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. Don’t forget to peel it before grating, either. I boiled it with the sweet potatoes. Sounds so good with the sweet potato. Hi, I'm Charlotte Oates. Your email address will not be published. Coat the fishcakes in the gluten free flour, then dip into the whisked eggs and then coat with breadcrumbs. https://www.aninas-recipes.com/recipes/salmon-sweet-potato-fish-cakes Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover … I’d definitely recommend having a go at adding sweet potato to fishcakes, it adds so much flavour and it’s healthier too! Mix in the salmon cubes, dill and the fresh breadcrumbs and season to taste with salt and pepper. Chill into the fridge for at least 30 minutes. I love fishcakes – haven’t made them in ages! Season with salt, pepper and thyme; then drizzle with 3 tbsp of rapeseed oil. Shape the mixture into patties approx 5 x 2 cm and place onto a tray lined with baking parchment. Me too! I’d definitely recommend it as the quality is really good. 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 https://www.bbc.co.uk/food/recipes/smoked_salmon_fish_cakes_41018 www.thislittlehome.co.uk/recipe-sweet-chilli-salmon-fishcakes Place in the fridge until ready to cook. You only need a little bit of ginger for these salmon fish cakes – a thumbnail-sized piece is just about perfect. Keep an eye out on my twitter over the next couple of weeks to find out how it goes. These look lovely! Take a saucepan, half fill with boiling water and add a little salt. I think that as it wasn’t actually coated with breadcrumbs etc, it may have been more vulnerable to coming out a bit hard. Drizzle a little oil onto a non stick frying pan and carefully place 2 – 3 fishcakes onto the pan. Assalamu alaikum wa rahmatullahi wa barakatuhu! These potato … How did you cook the salmon? 2 tsp of sweet chilli sauce per person (optional – add 1sp extra per person). I have been so inspired by all the #PowerOfFrozen recipes and this sounds right up my street too. We’re big fans at home so I shall have a go at these at some point X #TastyTuesdays, Sarah James @ Tales From The Kitchen Shed says, They look delicious Charlotte, I like the idea of using sweet potato for a change. 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). Keep aside until required. Lime. With wet hands, mould the salmon mix into around 6 small patties. Divide your mixture into 8 and roll each one into a ball. Can I cook these in the oven instead of frying? 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. Hello Charlotte. When it begins to boil, add the salmon and season to … Place the chillies and garlic in a pan with the sugar and vinegar and bring to the boil, stirring until the sugar has dissolved. 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 … I’ve not tried it. Then cover and let cook about 7 minutes or till sweet potato pieces are tender. I haven’t tried it so I’m not too sure how well it would work – sorry. For some reason I only seem to make fish cakes in the summer (!) 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. So delicious, I would never have thought of sweet potatoes in fishcakes but just goes to show how versatile they are. Garlic & Chilli Sauce Strangely enough Daniel used to be better with slightly spicy things, but he seems to have because more sensitive to it recently. And of course, I took photos (about 200 in all!!!!) 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). Thank you for sharing with #CookBlogShare x. https://www.coop.co.uk/recipes/spicy-tuna-and-sweet-potato-fishcakes 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). Delicious salmon and sweet potato cakes made with fresh salmon, sweet potato and Moroccan spices served with sweet chilli sauce. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated. 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!! Add the salmon into the food processor and blitz to a paste- will only take a few seconds. 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. Drain the potato and mash with a potato ricer. I always stock up on frozen fish too – didn’t realise they were so much cheaper in Iceland! Pat it flat until you have something that resembles a fishcake. This forms the base of your fish cakes. 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. Welcome to my lively kitchen where I share delicious, simple baking recipes, baking tools and calculators, and lots of tips and tricks. https://www.jamieoliver.com/recipes/fish-recipes/salmon-fishcakes 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. Copyright © 2020 Charlotte's Lively Kitchen. Fry for 5 – 8 minutes on each side until a golden brown colour and hot through. 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’d definitely recommend trying sweet potato in fishcakes, it adds more flavour and it’s healthier too. Ingredients. Turn the heat down to low-medium and add the fishcakes. Preheat oven to 375 degrees. They’re so simple to make and my whole family really enjoy them. 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. And it was amazing! FAB colour! Then you add the fish. I chose crocodile, kangaroo and ostrich and I’m looking forward to playing a game of guess what you’re eating with the boys! Which is why, on Friday, I ended up in my cousin's kitchen watching her cook her famous spicy salmon and potato fishcakes. You can also recieve a notification of comment replies without commenting. Add the sweet potato and then boil for 10 minutes until nice and soft. Method. Add the sweet potato, breadcrumbs and chopped red onion and give it all a good stir. depending on how much of a kick you want it to have. I have to admit that I was really pleasantly surprised with what I found. 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 … Flake the fish ensuring all bones are removed, then add the mashed potatoes, lemon zest and juice, mustard, cayenne pepper and chopped coriander. I also add extra spice into our chilli con carne just before serving for the same reason. Use fresh salmon when possible and steam for 5 to 7 minutes to lightly cook. I have a sweet potato sitting on my counter. *Check Coeliac Society of Ireland Food List for gluten free brands. Salmon works well in these fishcakes as its an oily fish, you could serve with some potato chips if preferred. Are there any ingredients in particular you’d like instructions for? Drizzle a little oil onto a non stick frying pan and carefully place 2 – 3 fishcakes onto the pan. 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. They have a smoky taste when they are done. 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. Bring the milk to the boil, then reduce the heat and simmer for 5 – 8 minutes until the fish is cooked through. Remove from the heat and leave to cool completely, then transfer to a bowl and cover with cling film. Remove the salmon from the liquid with a slotted spoon and transfer to a bowl. 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! Thanks Keith. 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. Heat the milk over high heat in a saucepan. Line a half sheet pan with foil (for easy clean up), and spread the broccoli and sweet potatoes in a … i did enjoy the cold ones more, that I ate the next day. Daniel can still be a little fussy about sweet potatoes but hidden away in these fishcakes they disappeared completely :-). Pinned & Yummed x #CookBlogShare. However, the section I was really impressed with was the frozen fish. In the Name of Allah, Most Gracious, Most Merciful I love watching people cook. The recipe makes 8 fishcakes and serves 4 people (assumes 2 fishcakes per person). Any nutritional information provided is the estimated nutritional information per serving. 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. I’m glad it’s not just me! In the meantime, place the sweet potato onto a baking tray. We thought these fishcakes were really tasty, if not a little rustic looking! These look great Charlotte! I hope you enjoy them when you eventually get around to trying them x. 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". Eb x. As with a lot of recipes, the first attempt is usually a learning experience. The first thing you do is boil potatoes and peas together, then mash with butter. Serves the fish cake with a drizzle of chilli and garlic sauce, and the roasted sweet potatoes. I never thought to prepare salmon this way, thanks for the idea. It can be easiest to use a teaspoon, although personally I prefer to shave the outside off with a knife. Instructions Put the sweet potato in a large pan of boiling water and cook for 12-15 minutes until tender. Let me know how it goes. When we make these fishcakes we mix the main ingredients (salmon, sweet potato mash, breadcrumbs and red onion) and use just these for the boys, and then I’ll add some sweet chilli sauce, chopped red chilli and salt before making the ones for us grownups (the boys ones are lovely but we like the little chilli kick!). 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’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. I stocked up when I was in there and will be again when I run out. There was a really big selection which tasted just as good as fish I’ve had from other places costing twice the price. They had a lot of flavour particularly with the sweet chilli sauce. Delicious, family-friendly salmon and sweet potato fishcakes. Plus some olive oil, salt and pepper! Yes you can!!!! 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. There’s nothing wrong with rustic looking as long as they taste good . However, as you know, I love trying new things and I love a good recipe creation challenge so I jumped at the chance. Optional (or for after you’ve removed mixture for the children’s fishcakes) add the sweet chilli sauce (4 tbsp), chopped chilli, and season with salt. ; Flake the fish into the potato … 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. Recipe VIDEO below. Cook the salmon and sweet potato mash according to the packet instructions (or peel and boil the … Hi Bob, I’m sorry to hear that. 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 am going to do a recipe which will have more of a coating. Your email address will not be published. I know, I’m so glad I went in and I’ll definitely be going back. 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. I baked in oven at 420 minutes on each side. Chill in the fridge if you have time. English. Remove to a large bowl using a slotted spoon (leave the water in the pan), season with salt and freshly … Required fields are marked *. so that we could share this epic recipe with all of you. Fry for 5 – 8 minutes on each side until a golden brown colour and hot through. Arabic Chinese ... A lot of restaurant or pre made fishcakes are poor on the fish to potato … Coat in the dried breadcrumbs. Dredge the fishcakes in the flour to coat, shaking off the excess. Cook on one side for 4-5 minutes and then carefully flip them over. 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! But put it in towards the end, just for 5 minutes. It is fun going in Iceland isn’t it? A few weeks ago I was contacted by Iceland and asked to create a recipe as part of their Power of Frozen campaign. What a great recipe for getting the kids involved in the kitchen. 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. 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. When the fishcakes have firmed up remove from the refrigerator and prepare to cook. Thanks Sarah, I’d definitely recommend giving the sweet potato version a try sometime. These look gorgeous, Charlotte. Put your cooked salmon fillet into a large bowl and break it up into small pieces. Give it another good mix. Serves the fish cake with a drizzle of chilli and garlic sauce, and the roasted sweet potatoes. If you have time, put the fishcakes onto a plate and cover with clingfilm. 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. Sorry to disappoint. 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). In a large pot, place the potato covered with water and bring to a boil and simmer for 20 minutes until soften. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide. Perfect for a quick and healthy dinner. If fresh salmon is hard to find, then use tinned as it still makes a tasty fishcake. 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). SO THIS IS HAPPENING! Vicki Montague - The Free From Fairy says. Sorry to say, that I thought they were horrible. https://www.recipesmadeeasy.co.uk/panfried-salmon-sweet-potato-chilli-mash 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. Line a baking sheet with parchment paper or foil. I gotta try these. Add in the ginger and sweet potatoes and saute till sweet potatoes are coated with olive oil. Very finely chop your red onion and chilli (if using). We’re trying to eat more healthily and will definitely make these again. The ingredients for this recipe are easily available free from all these allergens. Heat the oil in a large non-stick frying … Can be made gluten and soy-free by using breadcrumbs that are made excluding these allergens. Thanks for linking up to #CookBlogShare. In a large bowl, combine salmon, sweet potato, onion, egg, cilantro, mustard, lime zest/juice, and seasonings. I’ve been really inspired by the #PowerOfFrozen campaign too and it’s been brilliant to be able to be a part of it. Fortunately I guess right otherwise I would have been met with a lot of complaints. My local store was lovely, bright and clean and had a really good selection of not just frozen foods, but fresh too. These look really good and I bet the salmon goes perfectly with the sweet potato. These look delicious! 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! Bake in the oven 25 – 35 minutes in the preheated oven or until golden brown and cooked through. I also like to add a little chopped coriander to mine but Jon’s not too sure about that one. I was really impressed with Iceland. 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. Shape the sweet potato and salmon mixture into fish cakes and set aside on a … My healthy sweet potato fish cakes are very low in fat and contain super nutritious ingredients. Excellent, I hope you enjoy it. 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! Sarah James @ Tales From The Kitchen Shed. Using your hands, form the mixture into about 8 fishcakes. 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