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salmon and sweet potato fishcakes on a plate with salad, a lemon wedge and tartare sauce.
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5 from 2 votes

Easy Salmon & Sweet Potato Fishcakes

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!
Prep Time20 minutes
Cook Time21 minutes
Chilling Time30 minutes
Total Time1 hour 11 minutes
Course: Appetizer, lunch, Main Course
Cuisine: British
Diet: Gluten Free
Servings: 4 fishcakes
Calories: 246kcal

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.

Notes

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.
You can put the mashed potato in the fridge to cool for 10 minutes if time is short.

Nutrition

Calories: 246kcal | Carbohydrates: 39g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 248mg | Potassium: 799mg | Fiber: 6g | Sugar: 9g | Vitamin A: 24220IU | Vitamin C: 34mg | Calcium: 215mg | Iron: 2mg