Cajun Salmon & Sweet Potato Fish Cakes

This is one of those fantastic prepare ahead recipes. Once shaped and coated in crumbs, the fish cakes can sit in the fridge for a couple of days if need be. I'm using sweet potatoes that are roasted to bring out their natural sweetness. While the oven is on, the salmon is cooked in punchy Cajun spices and lime.

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Ingredients

sweet potato 3
lime 2 (zest & juice)
salmon 425 g
cajun seasoning 1 ½ tbsp
spring onions 4 (chopped)
fresh coriander 1 handful (chopped)
plain flour 100 g
panko breadcrumbs 100 g
egg 2 (beaten)
fries to serve

Method

Preheat the oven to 200°C/180°C fan.
Wash the sweet potatoes and prick each one several times with a fork. Place the potatoes onto a tray and bake for 45–60 minutes until they are tender. Alternatively you can cook them in the microwave for 10 minutes.
Zest and juice 1 lime. Cut another lime into wedges for serving.
Prepare the salmon. Place the salmon onto a baking tray covered with tin foil. Cover the fish with some oil, Cajun seasoning, salt and lime juice (reserve the lime zest for step 7). Seal the foil around the salmon like a parcel and bake for 15 minutes.
Finely chop the spring onions and coriander.
Scoop the flesh out of the sweet potatoes into a bowl and mash with a fork. Flake the salmon into the same bowl along with any cooking juices. Add the lime zest, spring onions and coriander. Season with salt and gently mix. Chill in the fridge for at least 30 minutes, this will help shape the mixture.
Shape the mixture into 8 even sized fish cakes, 2 per person.
Place the flour and breadcrumbs into two separate bowls. Beat the eggs in another small bowl.
Dust each fish cake in flour, then dip into egg and then breadcrumbs. If you have time chill the fish cakes for 30 more minutes. Tip: use one hand for dry ingredients and another hand for the egg dipping, to avoid a ‘breadcrumb hand’.
Cook the fries as per the packet instructions.
Add a generous glug of oil into a pan over a medium heat. Cook the fish cakes in batches (if needed) for 3 minutes on each side until golden and crisp. Drain on kitchen paper.
Serve the fish cakes with the fries and the lime wedges. Enjoy!

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Cajun Salmon & Sweet Potato Fish Cakes

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Ingredients

Method

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