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Salmon and Sweet Potato Fishcakes

Salmon and Sweet Potato Fishcakes

Prep Time: 20 mins Cooking Time: 10 mins


  • 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



In a large bowl, flake the cooked salmon fillets and then add the mashed sweet potato, onion, cheese, egg and breadcrumbs – stir to combine


Divide the mixture evenly into 8 balls and then flatten slightly to create a burger shape


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


Serve once cooled.

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.

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