Salmon fish cakes with roasted sweet potato and lime
Fish cakes are a great way to use up fish leftovers. I had some.roasted salmon leftovers in the fridge and decided to make fish cakes but with sweet potatoes because I didn't have any regular potatoes. It worked so well that I may never use regular potatoes in fish cakes again!! If you don't have any leftovers, tinned salmón (or tuna) or smoked salmon will work fine. Here's the recipe ☺
Salmon fish cakes with roasted sweet potato and lime
Fish cakes are a great way to use up fish leftovers. I had some.roasted salmon leftovers in the fridge and decided to make fish cakes but with sweet potatoes because I didn't have any regular potatoes. It worked so well that I may never use regular potatoes in fish cakes again!! If you don't have any leftovers, tinned salmón (or tuna) or smoked salmon will work fine. Here's the recipe ☺
Open in Cookpad AppSteps
- 1
Wash the sweet potatoes and put them in the oven at 200° for 45 minutes if they are normal size, less for small ones and more for big ones
- 2
Chop the onions and gently cook over a moferate heat in a little oil
- 3
After 30 minutes the small sweet potatoes will be done so take them out of the oven
- 4
After 5 minutes add a slosh of whitr wine, cover and cook for another 10 minutes over a low heat
- 5
Shred ths salmon
- 6
Peel the sweet potatoes
- 7
Put the onions and the sweet potatoes in the salmon bowl
- 8
Mix well. Add salt, pepper, dill and the juice of one lime
- 9
Shape into fish cakes and coat with flower
- 10
Heat the oil and fry over a moderate heat
- 11
Turn once when browned
- 12
Place on a piece of kitchen paper to get rid of excess oil. Enjoy!!
Cooksnaps
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