Although I love the fish cakes in my favourite local fish and chip shop, I thought it's time I make my own. I decided to use sweet potatoes because they are generally considered to be more healthy than regular potatoes. My expectations were tempered but to my surprise they turned out to be quite delicious and so I decided to share my recipe with you all. These fish cakes go well with a mixture of pickles and salad. You can also eat them cold, adding to a picnic basket or lunch box.
600g sweet potatoes, skinned and cut into 3cmm pieces
1 whole leek, finely sliced
4 garlic cloves, finely chopped
1 tbsp cumin seeds
½ tsp ground turmeric
1 tbsp dried fenugreek
30ml fresh lime juice
240g lightly smoked salmon fillet
30g fresh coriander, finely chopped
3 tbsp dried barberries
Freshly ground black pepper
100g feta cheese, crumbled
100g ground almond
½ tsp smoked paprika
¼ tsp ground cinnamon
Place the sweet potatoes and cold water in a pan, bring to boil and cook for 10-12 minutes or until the sweet potatoes are fully cooked (do not overcook). Drain in a colander and set aside.
Meanwhile, add the leeks and 2 tablespoons of olive oil to a frying pan and fry for 15-20 minutes on a low to medium heat or until the leeks are fully soften and golden. Add the garlic, cumin seeds and stir for 3-4 minutes on a medium heat. Add the fenugreek and stir for further 2 minutes before adding the lime juice. Stir until the juice has fully evaporated. Transfer the leeks to a plate and set aside.
Fry the smoked salmon fillets in a frying pan with a little oil for 4-5 minutes on each side or until they are crisp. Transfer to a plate and flake (discard the skin if there is any). Set aside.
Add the sweet potatoes to a large bowl and mash fully. Add the leek mixture, coriander, barberries and ½ teaspoon of black pepper to the bowl of mashed potatoes and mix well. Add the smoked salmon and stir to mix fully (do not over mix).
Divide the mixture into 8 balls, then using your finger, make a hole in the centre and add about a tablespoon of cheese. flatten each ball to about 2cm thick. Transfer to a large tray. Fridge for 30 minutes to an hour.
To Crumb Fishcakes:
First Preheat the oven to 200°C fan/ 425°F/ Gas 7 and line a baking tray with baking parchment.
Mix the ground almond with the paprika and cinnamon in a large bowl. Set aside.
Lightly beat the egg, ¼ tsp black pepper and a pinch of salt in a shallow bowl. Dip a fishcake into the egg, coating it on all sides. Allow any excess egg to drip off the fishcake and then place it in the ground almond, turning it and shaking the bowl to get an even coating of crumbs on all sides. Place the fishcake on the baking tray and then prepare the remaining fishcakes in the same way.
Bake for 30-35 minutes or until golden.