Salmon and sweet potato fish cakes

I love these fish cakes. The recipe is from Lorraine Pascale’s Home Cooking Made Easy programme or book. Honestly lovely when served in a warm pitta bread, makes me smile.


  • 500ml vegetable or fish stock
  • 400g sweet potato, peeled and diced (about 3 smallish ones)
  • 200-250g salmon or trout fillets, skin removed and each one cut in half
  • Large pinch of paprika
  • Squeeze of lime juice
  • 1 bunch of fresh chives, finely chopped
  • Salt and freshly ground black pepper
  • 1 egg, lightly beaten
  • Oil for shallow frying or oiling
  • 1 lime cut into quarters to garnish (optional)
  • 1 egg lightly beaten
  • 100g dried breadcrumbs
The fishcakes can be either shallow fried in a little oil for 2-3 minutes over a medium heat or baked in a pre-heated oven for  20-30 minutes at 180c/160c fan/Gas 4

  1. Pour the stock into a saute pan and bring to the boil.  Add the sweet potato chunks and fish and cover with a lid.  Cook for about 10 minutes (although this may vary according to the thickness of the fish) until the sweet potato and salmon are cooked.
  2. Take the pan off the heat and drain well into a colander, then return the fish and sweet potato back to the pan, add the paprika, lime juice, chives, salt and pepper and the beaten egg, then mash.
  3. Divide the mixture into four to six and then shape into fishcake shapes.
  4. For the coating, put the egg in one bowl and the breadcrumbs in another.  Dip a fish cake into the egg, spooning the egg all over to ensure it is completely covered then dip it in the breadcrumbs.  Repeat with the other fish cakes.
  5. If you are going to shallow fry then, refrigerate for an hour first to allow them to keep their shape when cooked.  Shallow fry in a little oil for 2-3 minutes over a medium heat.
  6. If you are baking them, they can go straight on to a very lightly oiled baking tray and into the oven for 20-30 minutes.