Perfect for a quick family friendly dinner, these delicious Easy Salmon & Sweet Potato Fishcakes are made without egg or breadcrumbs making them egg free & gluten free!
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If you are looking for a quick, easy to make, healthy family dinner that everyone will enjoy, these easy salmon & sweet potato fish cakes are ideal!
They are great for baby led weaning or toddler dinners as the consistency is easy to eat for little ones, but jam packed full of flavour so the grown ups will love them too!
These fishcakes are made without egg and instead of breadcrumbs I have coated them in a little gluten free flour, so you still get that crispy crunch on the outside of the fishcake but they are egg and gluten free, making them perfect for people with food allergies.
Serve them with a fresh green salad and some homemade vegan coleslaw for a perfect weeknight meal.
If you are a big fish lover, this air fryer trout is a tasty, quick weeknight dinner too!
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🍅 Ingredients Needed
- Salmon - I have used canned (tinned) salmon as it’s quick and easy. Try and buy Wild canned salmon if you can as its much better for you. Providing you with lots of vitamin D, omega 3 fats (the good ones!) and calcium it’s considered among many a superfood.
- Sweet Potato - If you have any leftover mashed potato you can use this. Sweet potatoes are rich in vitamins, minerals and antioxidants, so are another food that is highly nutritious.
- Lemon - We use both the juice and the zest in this recipe, so try and buy un-waxed lemons if you can.
- Gluten Free Flour - Another recipe using my trusted Doves Farm Gluten Free Plain Flour.
- Fresh Parsley - You do really need fresh herbs for this, 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 quantities.
✏️ How to Make Easy Salmon & Sweet Potato Fishcakes
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.
You want the potatoes soft but not mushy. After 10 minutes drain the potatoes and leave to cool in a mixing bowl.
(You can put the mashed potato in the fridge to cool for 10 minutes if time is short)
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. As you are using the skin of the lemon, try and buy 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 cannot find the un-waxed version, pour some boiling water over the lemons and scrub the skin with a vegetable brush before eating to remove the wax.
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.
Add the salmon, lemon zest and juice to the mixing bowl containing the sweet potato along with a third of the gluten free flour.
Now time to get stuck in! Mix the ingredients together with your hands and shape into four patties.
Leave to chill in the fridge for 30 minutes - as we are not using egg 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.
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.
⚡ Variations
Mix it up! - 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 together when cooked.
Want to use fresh salmon?- If you prefer to use fresh salmon you will need to use 2 fillets. Cook in the oven for 12-15 minutes then flake into the potato mixture once cool.
🔪 Equipment Used
🍱 Storage
If you have leftovers they will keep in the fridge in an airtight container for around 2 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 will ensure 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 over night and re-heat as above.
🍴 Serving Suggestions
I love serving these fishcakes with a bright crisp salad full of tomatoes, cucumber and salad leaves, along with some vegan coleslaw and vegan tartar sauce.
They make a great starter/appetizer - just serve one with some tartar sauce and a small salad.
My kids (and husband!) love them with baked beans. It may not be gourmet cuisine but its super yummy.
You also cannot beat fishcake and chips / fries! Why not add in some Minted Mushy Peas too!
💬 Recipe FAQ's
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.
💫 Love this recipe? It would be great if you could leave a 5 ⭐ rating and comment below! Thanks x 💫
📖 Recipe
Easy Salmon & Sweet Potato Fishcakes
Ingredients
- 212 g tin of canned salmon Alternatively use 2 fresh salmon fillets.
- 500 g sweet potato chopped into 2cm cubes
- ½ lemon zest and juice
- 75 g gluten free plain flour
- 5 g fresh parsley finely chopped
- 5 g fresh chives finely chopped
- olive oil
Instructions
- Pre-heat oven to 180˚C Fan / 200˚C / 390˚F.
- 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 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.
Let me know what you think of this recipe!