Salmon and Sweet Potato Fishcakes

These lovely sweet fishcakes can be made in advance and kept in the fridge for up to 3 days or frozen for up to 1 month.

Salmon and Sweet Potato Fishcakes

Prep Time: 20 mins
Cook Time: 10 mins
Yields: 8


  • 600g salmon fillets, cooked
  • 300g sweet potato, cooked and mashed
  • 2 tablespoons grated parmesan cheese
  • 1 medium egg, whisked
  • 80g breadcrumbs
  • 1 tablespoon vegetable oil


  1. In a large bowl, flake the cooked salmon fillets and then add the mashed sweet potato, onion, cheese, egg and breadcrumbs – stir to combine
  2. Divide the mixture evenly into 8 balls and then flatten slightly to create a burger shape
  3. In a frying pan, heat the oil over a medium-low heat and then fry the fishcakes for 4-5 minutes on each side, or until golden brown and heated all the way through
  4. Serve once cooled.

Additional Info

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