These delicious Easy Salmon & Sweet Potato Fishcakes are made without egg or breadcrumbs, making them totally egg-free and gluten-free! Full of flavour and perfect for a wholesome family meal!
If you’re after a quick, healthy family dinner that everyone will love, these Easy Salmon & Sweet Potato Fishcakes are perfect!
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They are great for baby-led weaning or toddler meals, (I came up with this recipe when I was weaning my eldest child who had food allergies) as their soft texture is great for little ones, but they’re so full of flavour that the adults will enjoy them too.
I have made them without egg and coated them in gluten-free flour instead of breadcrumbs, so they still have that crispy crunch on the outside, while being completely egg and gluten-free!
We love to serve them with these spicy cajun fries, a fresh green salad and homemade vegan coleslaw or minted mushy peas for a tasty midweek dinner.
If you are a big fish lover, this air fryer trout is a tasty, quick weeknight dinner too!
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🍅 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make these salmon & sweet potato fishcakes. To find out how to make them allergy-friendly, simply scroll down to the section below this one.
✋ Double check all packaging for allergens ✋
- Salmon - This recipe uses cooked salmon, so you can either use leftover cooked salmon or cook the salmon fillets just before making the fishcakes.
- Sweet Potato - Peel and chop into small similar sized cubes so it cooks evenly. If you have any leftover mashed sweet potato you can use this. Any spare sweet potatoes can be used in this lamb & sweet potato hotpot.
- Lemon - Try to buy un-waxed lemons if possible, as we use both the juice and the zest in this recipe.
- Gluten-Free Flour - I love to use Doves Farm Gluten Free Plain Flour, as I find it works really well in a variety of recipes.
- Fresh Parsley - I would really recommend using fresh herbs over dried as the flavour is totally different, however, if you only have dried herbs, use half the amount as the flavours in dried herbs are stronger. To avoid wastage, use the rest of the fresh parsley in the packet to make my Ikea Copycat Meatballs for tomorrows dinner.
- Fresh Chives - Again if you can, fresh is best.
- Olive Oil
Scroll to the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy-Friendly?
Because I have made the fishcakes without eggs to bind them or breadcrumbs to coat them, they are gluten-free & egg-free & the only allergen these fishcakes contain is fish.
If you have a fish allergy you can make these vegan fish cakes by Healthy Living James which look delicious!
⚡ Variations
Mix up the fish! - This recipe is so versatile. Not a fan of salmon? Try tinned tuna instead. Or why not swap for traditional cod (use 2 fillets) and white potatoes?
You can even sneak in some vegetables (shhh don’t tell the kids!) Peas work really well, just put them in with the potato for the last few minutes of cooking and mash them together when cooked.
✏️ How to Make Salmon & Sweet Potato Fishcakes
Step 1: If you need to cook the salmon, start by doing this. Place on a baking tray in the oven @ 200˚C/180˚ Fan / 390˚F and cook for 12-15 minutes. Remove from the oven and leave to cool.
Step 2: Chop the sweet potato into small chunks around 2 cm, bring some water to a boil in a saucepan and add the sweet potato to boil for 10 minutes.
You want the potatoes soft but not mushy. When cooked, drain the potatoes and leave to cool in a large mixing bowl.
(You can put the mashed potato in the fridge to cool for 10 minutes if time is short)
Step 3: Whilst the potato is cooling, chop the herbs. Pull the leaves from the parsley, discard the stems and chop the leaves finely. Then finely chop the chives.
Step 4: Zest the lemon with a grater or citrus zester. Only remove the brightly coloured flesh, stop as soon as you get to the white pith as this tastes quite bitter.
Slice the lemon in half and juice with a lemon squeezer or squeeze the outside of the lemon over a small bowl releasing the juices.
Step 5: Add the cooked salmon, lemon zest and juice to the mixing bowl containing the sweet potato, along with a third of the gluten-free flour.
Mix the ingredients together with your hands and shape into four patties.
Step 6: Leave the patties to chill in the fridge for 30 minutes - as we are not using eggs this will help the fishcakes to firm up and not fall apart when cooking.
Put the rest of the flour on a plate and once cool, turn the patties in the flour until they are completely covered.
Step 7: Add some olive oil to a frying pan and once hot, fry on a medium heat for 3 minutes on each side or until the outside of the fishcake starts to crisp up and turns a light golden brown.
Finish off in a hot oven for 15 minutes until hot throughout.
🤔 Can I Use Tinned Salmon Instead?
Of course! Although tinned salmon has a different flavour to fresh salmon, the recipe will work equally as well.
Just substitute the two salmon fillets for a 212g tin of canned salmon & add it to the rest of the ingredients at the same time you would add the cooked salmon.
💡 Lauren's Tips
- ✔️ Use Un-Waxed Lemons: Wax is added to the skin to give it some protection and helps the skin to look fresher for longer. It’s not unsafe to eat but if you like you can pour some boiling water over the lemons and scrub the skin with a vegetable brush before eating to remove the wax.
- ✔️ Let the sweet potatoes cool: After boiling the sweet potatoes, let them cool down before mixing them with the salmon. This helps the mixture hold together better without the need for egg.
- ✔️ Chill the mixture: After forming the fishcakes, pop them in the fridge for about 20-30 minutes. This helps them firm up and makes them easier to cook without falling apart. This part is especially important as we are not using egg to bind the fishcakes.
- ✔️ Make them in advance: These fishcakes freeze well, so make a large batch ahead of time, freeze them, and then cook straight from frozen.
🍱 How To Store
If you have leftovers they will keep in the fridge in an airtight container for up to two days. Re-heat them in the oven at 180˚C for around 15 minutes until piping hot throughout.
They will also freeze really well. First of all freeze flat on a cold baking tray for around an hour until frozen. This makes sure they keep their shape. They can then be popped into a freezer bag for up to 3 months.
When you are ready to eat, let them thaw in the fridge overnight and reheat as above. You can also cook them from frozen, just add 5-7 minutes to the above cooking time.
💬 Recipe FAQs
As we haven’t used egg and breadcrumbs in this recipe, it's really important that you leave them to chill in the fridge for 30 minutes before cooking. This helps them to firm up and keep their shape. When handling and turning the fishcakes you will need to be gentle.
Yes! You can prep them the day before and leave them in the fridge overnight. This way they will be super firm and will stay together nicely.
Can I use frozen salmon?
Yes, you can use frozen salmon for this recipe. Just follow the cooking instructions on the packet and fully cook it before adding it to the fishcake mixture.
⚡ Other Fish-Related Recipes You Will Love...
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Easy Salmon & Sweet Potato Fishcakes
Ingredients
- 2 medium salmon fillets cooked & flaked
- 500 g (17.5oz) sweet potato chopped into 2cm cubes
- ½ lemon zest and juice
- 75 g (½ cup) gluten free plain flour
- 5 g (1 tsp) fresh parsley finely chopped
- 5 g (1 tsp) fresh chives finely chopped
- olive oil
Instructions
- Pre-heat oven to 180˚C Fan / 200˚C / 390˚F.
- If you need to cook the salmon, start by doing this. Place on a baking tray in the oven and cook for 12-15 minutes. Remove from the oven and leave to cool.
- Chop the sweet potato in small chunks around 2 cm, bring some water to the boil in a saucepan and add the sweet potato to boil for 10 minutes.
- After 10 minutes drain the potatoes and leave to cool in a mixing bowl.
- Whilst the potato is cooling, chop the herbs. Pull the leaves from the parsley, discard the stems and chop the leaves finely. Then finely chop the chives.
- Zest the lemon with a grater or citrus zester.
- Slice the lemon in half and juice with a lemon squeezer or squeeze the outside of half of the lemon over a small bowl releasing the juices.
- Add the cooled, flaked salmon, lemon zest and juice to the mixing bowl containing the sweet potato along with a third of the gluten-free flour.
- Mix the ingredients together with your hands and shape into four patties.
- Leave to chill in the fridge for 30 minutes.
- Put the rest of the flour on a plate and once cool, turn the patties in the flour until they are completely covered.
- Add some olive oil to a frying pan and once hot, fry on a medium heat for 3 minutes each side or until the outside of the fishcake starts to crisp up and turns a light golden brown.
- Finish off in a hot oven for 15 minutes until piping hot throughout.
Notes
- Use Un-Waxed Lemons: Wax is added to the skin to give it some protection and helps the skin to look fresher for longer. It’s not unsafe to eat but if you like you can pour some boiling water over the lemons and scrub the skin with a vegetable brush before eating to remove the wax.
- Let the sweet potatoes cool: After boiling the sweet potatoes, let them cool down before mixing them with the salmon. This helps the mixture hold together better without the need for egg. Chill them in the fridge if short on time.
- Chill the mixture: After forming the fishcakes, pop them in the fridge for about 20-30 minutes. This helps them firm up and makes them easier to cook without falling apart. This part is especially important as we are not using egg to bind the fishcakes.
- Make them in advance: These fishcakes freeze well, so make a large batch ahead of time, freeze them, and then cook straight from frozen.
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