Sweet Potato and Salmon Fish Cakes

Sweet Potato and Salmon Fish Cakes offer a delightful combination of flavors and textures, blending the natural sweetness of sweet potatoes with the rich savoriness of salmon. These cakes are quick and easy to prepare, making them a convenient option for dinner. The next day, they also serve as an excellent lunch. With a few simple ingredients, these fish cakes come together effortlessly, promising a deliciously well-rounded dish.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 12 oz can salmon, drained and flaked
• 1/2 cup breadcrumbs
• 2 tablespoons parsley, chopped fresh
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 whole eggs, beaten
• 2 tablespoons olive oil

Instructions

1. Boil sweet potatoes in a pot of water until tender, about 15 min. Drain and mash them in a large bowl.
2. Add salmon, breadcrumbs, parsley, lemon zest, salt, and pepper to the mashed sweet potatoes. Mix well until combined.
3. Stir in beaten eggs to bind the mixture.
4. Shape mixture into patties and place on a baking sheet.
5. Heat olive oil in a skillet over medium heat. Cook the fish cakes until golden brown on both sides, about 3-4 min per side.
6. Serve the fish cakes hot with preferred sauce or salad.

Keywords: Quick, Healthy, Nutritious, Main Course, British

Spice Rack: Salt, Black Pepper

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