Smoked Salmon, Sweet Potato & Avo Fishcakes

Fry up some smoked salmon fishcakes for an easy supper. Packed with Omega 3 & healthy fats from Salmon & Avo, with Vitamin C from orange sweet potatoes. Served with a simple, zesty Avocado salsa, and add some greens of choice.

Level

Beginner

Category

  • Health
  • Seafood

Cuisine

  • South African

Cooking Methods

  • Cooking
  • Pan-Fry

Serves

8

Prep Time

20 minutes

Cooking Time

30 minutes

Ingredients

  • 1 onion, finely diced
  • 3 garlic cloves, grated
  • 2cm ginger, peeled and grated
  • 2 cups roasted orange sweet potato, mashed
  • 150g smoked salmon, thinly sliced
  • 1 ripe avocado, diced
  • Zest of 1 lemon
  • Zest of 1 lime
  • Handful of parsley and coriander, chopped
  • 250 - 500ml (1 - 2 cups) flour, as needed
  • Salt and black pepper, to taste
  • Oil for deep frying

To Crumb the Fishcakes:

  • 375ml (1 ½ cups) seasoned flour
  • 2 eggs, beaten
  • 500ml (2 cups) bread crumbs

Avocado Salsa:

  • 1 ripe avocado
  • 100g multi-coloured cherry tomatoes, quartered
  • 1 small red onion, finely diced
  • Zest and juice of 1 lemon
  • 15ml (1 Tbsp) olive oil
  • Salt and pepper, to taste

Directions

For the Fishcakes:

  1. Heat a frying pan with a dash of olive oil and fry the onion, garlic and ginger for about 3 - 4 minutes or until fragrant.
  2. Combine the fried onion mixture with the roasted mashed sweet potato, salmon, avocado, citrus zest, herbs, flour and seasoning.
  3. Form the fish cakes, making sure each one is roughly about 150g in size.
  4. Place in the fridge to rest for about 30 minutes.
  5. To Crumb the Fishcakes:

    1. Dust the fish cakes in the flour and shake off excess, cover with egg and dust in breadcrumbs.
    2. Repeat the process twice with all the fish cakes.
    3. Place in the fridge until ready to fry.
    4. Heat the oil for deep-frying and fry the fish cakes in batches for about 5 -6 minutes or until cooked and golden brown. Drain on paper towel and season with salt while still hot
    5. Avocado Salsa

      1. Combine all ingredients and season to taste. Set aside until needed for serving

Notes

What if you don’t want to fry them?
Try a baked version, without the crumb.
What if you don’t have salmon?
Try it with tinned smoked salmon or tuna.

Related Recipes

Red Wine Chicken Potjieslow-roasted-pork-belly-with-mustard-sauce-and-mash