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! You could adjust the ratio of sweet and white potato, but by mixing the two you gain the sweetness of the sweet potato with the dryer texture of the white potato, making them easier to form into patties than if you used sweet potato alone. The addition of peas, bulks out the recipe and sneaks in another vegetable for good measure!! I’m a big fan of using cornflakes rather than breadcrumbs to coat food as its so quick and easy to do, plus the kids love to crunch them up. We’ve used the same method to make fish-fingers and chicken nuggets, with great results. This recipe makes 10-12 fishcakes, serving 4-5 people.
- 2 fillets of salmon, boned, skinned and chopped into 1cm cubes
- 2 medium sweet potatoes, peeled
- 2 medium potatoes (good mashing variety), peeled
- 2 spring onions, finely chopped
- 1 mug full of frozen peas
- 1 egg, beaten
- Large cereal bowl of corn flakes, crushed
- 2 table spoons of plain flour on a plate
- Large knob of butter, melted
- Chop the sweet potatoes into chunks approximately 1.5 times larger than the potatoes as they cook more quickly. This way you can chuck it all not the same pan, bring to the boil and simmer until softened.
- Drain the potatoes and leave uncovered to cool and for the steam to evaporate.
- Once cooled, mash the potatoes then combine with the salmon, spring onions and peas.
- Shape the mix into patties approximately 8-10cm diameter and 2 cm thick.
- Coat each fishcake in flour, then beaten egg, then crushed cornflakes, ensuring each coating completely covers the previous.
- Top tips: Use one hand for wet and one for dry, to save a stodgy mess! I find it easier to coat them all in flour and then do the egg and cornflakes together.
- Place on a baking tray.
- Any extras can be placed on a plate and frozen at this stage, once frozen they can be stored in a freezer bag. They may only be frozen if you are using fresh salmon (not if the salmon has previously been frozen).
- Drizzle with melted butter and bake at 180C (fan) for 25mins, turning half way through. If cooking from frozen, place in the baking tray to defrost thoroughly before cooking.
- Serve with steamed vegetables or a salad.
Enjoy your Easy Salmon and Sweet Potato Fishcakes!!
The most popular Kid’s Tea Tuesdays recipes this week were:
- Cheesy Carrot, Courgette & Pea Fritter Stacks
- Chinese Chicken & Vegetable Noodles
- Super Summer Salad Soup!
Why not give one a go this week and let me know how it goes down with your family?
Have you got a family favourite that you’d like to share? Click here to send in your recipe and I’ll post my favourites over the next few weeks!!
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