Saturday, July 12, 2014

Salmon and Sweet Potato Fish Cakes

I have had it in my mind for a few weeks to try out some paleo friendly fish cakes. Came across a recipe on Every Day Maven and modified it slightly - these were amazing. Especially the second day, so i would highly recommend preparing them the day before cooking/eating them.

  • Ingredients
    • 1 large sweet potato (about 1 and 1/4 cups), steamed and mashed
    • ? (two/thirds) cup ground almonds
    • ? cup packed finely chopped parsley
    • 2 Tablespoons finely chopped spring onion
    • 1 Tablespoon fresh squeezed lemon juice
    • � to 1 Tablespoon Franks hot sauce
    • � Tablespoon sea salt
    • 1 teaspoon cumin
    • 1� teaspoon smoked paprika
    • � teaspoon freshly ground black pepper
    • 2 large eggs
    • 2 and 1/2 Salmon darnes, cooked and cooled
    • 2 Tablespoons coconut oil for cooking


    Method
    1. Steam the sweet potato and mash it and allow it to cool.
    2. Bake the salmon in the oven in a little lemon juice for about 25 minutes.
    3. Remove salmon and cut up and allow to cool.
    4. In a bowl mix the sweet potato, ground almonds, parsley, spring onion, lemon juice, hot sauce salt, cumin, paprika, pepper and eggs ( ensure the sweet potato has cooled ) .
    5. Stir all ingredients together until combined.
    6. Add in the cooled mashed salmon and stir again to ensure all ingredients combined well.
    7. Line a baking sheet with parchment paper ( a size that will fit into your fridge).
    8. Using a 1/3 measuring cup scoop out mixture and flatten into equally sized salmon cakes. 
    9. Chill in the freezer for at least 30 minutes, or all day or overnight for best binding/results.
    10. Heat a large frying pan with some coconut oil on a medium heat and wait till oil melted completely. 
    11. Place the cakes in the pan and fry on a low/medium heat till browned on that side ( 4-6 minutes ).
    12. Flip and cook the opposite side. 
    13. Serve hot and Enjoy.


    No comments:

    Post a Comment