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MHQ Kitchen – Sweet potato, chilli and salmon fish cakes

Sweetpotato, chilli and salmon fish cakes

Serves 4

You’ll probably find you have most, if not all, of the ingredients for this versatile, tasty and simple recipe already in your pantry.

Sweet potatoes are healthier than regular potatoes thanks to their incredibly high vitamin A content and low glycemic index, which means they are less likely than regular potatoes to make your blood sugar spike.

You can use either tinned salmon or tuna in this recipe and there are health benefits with both types of fish. Salmon has more healthy omega-3 fats, vitamin D and higher levels of bone-strengthening calcium. Tuna is also a good source of omega-3 fats and it has more protein and fewer calories per serving than salmon.

Ingredients

400 g sweet potatoes (you can also use potatoes or a mixture of both)
185 g tinned salmon or tuna, drained ½ tsp chilli flakes, optional
Rind of one lemon or lime (save lemon to serve in wedges with fish cakes)
1 egg
Handful of finely chopped herbs (parsley, dill, shallots, chives and/or coriander)
1 cup panko breadcrumbs
½ cup flour for dusting
Light olive oil for frying
chorizo, sun dried tomatoes.

method

1. Boil sweet potatoes or potatoes in water until soft, then drain and mash them.

2. Place sweet potatoes or potatoes in bowl and mix together with salmon or tuna, chilli flakes, lemon rind, egg, herbs and breadcrumbs.

3. Shape into fishcakes with your hands and lightly toss in flour to coat.

4. Shallow fry in oil over medium heat until browned and crispy all over.

5. Serve with lemon wedges, light mayonnaise or yoghurt, and either steamed vegetables or salad.