Easy Salmon & Sweet Potato Fishcakes

close up of salmon and sweet potato fishcakes on a plate with some salad, a lemon wedge and a pot of tartare sauce.

5 from 2 votes

Easy Salmon & Sweet Potato Fishcakes

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!

Prep Time25

Cook Time20

Chilling Time30

Total Time45

Course: Appetizer, lunch, Main Course

Cuisine: British

Diet: Gluten Free

Allergen: Fish

Free From: DAIRY FREE, EGG FREE, GLUTEN FREE, NUT FREE

Servings: fishcakes

Calories: 246kcal

Author: Lauren Woodger

Equipment

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

Metric - Us Customary

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

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 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.

Can I Use Tinned Salmon Instead?

Of course! Tinned salmon does have a different flavour to fresh salmon, but 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.

Nutrition