Salmon Fish Cakes With Canned Salmon

🧂 Ingredients

• 1 large sweet potato

  peeled and cut into large cubes (about 250 g / 0.5-0.7lb.)
• 1 cup frozen peas
• 1 lb canned salmon

  nin water and drained, large bones removed, about 450 grams
• ½ cup red onion

  or white onion, about ⅓ of onion finely diced, green onions can also be used
• Zest of ½ lemon
• 1 teaspoon sea salt
• ½ teaspoon pepper
• 1 egg
• ½ cup gluten-free flour

  there will be notes for a grain-free version + a little extra for dusting
• 2-3 tablespoons ghee

  coconut oil or olive oil for cooking
• 1.5 cups radish

  about 1 bunch of radishes, finely diced
• 1 large celery stick

  finely diced into small cubes
• 2 spring onions

  scallions, finely chopped
• 2 tablespoons orange juice

  freshly squeezed
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon sea salt
• ¼ cup mayonnaise
• 1 tablespoon plain yoghurt

  optional, but I like to add to lighten up the sauce
• 1 small garlic clove

  minced or grated finely
• 1 teaspoon Sriracha sauce or hot chili sauce

Instructions

• 1 Cook sweet potatoes. Add cubed sweet potatoes to a pot and cover with cold
  water. Bring to a boil, then turn the heat down to medium and low and cook the
  potatoes for about 10 minutes, until tender when poked with a fork.
• 2 Thaw out peas. At this stage, add the frozen peas to the pot and cook for 1
  minute (for the peas to thaw out and cook briefly). Strain and cool down for
  5-10 minutes in a sieve. 
• 3 Make salad. In the meantime, finely dice radish and celery and combine them with
  the other salad ingredients. Set aside. 
• 4 Prepare canned salmon. Strain the salmon and remove larger spine bones. You can
  leave the smaller bones as they will break down and mix through the batter. 
• 5 Mash vegetables. Add the cooled-down cooked sweet potatoes and peas to a large
  mixing bowl and mash with a potato masher or a fork. Only mash to break the
  potatoes down roughly, it doesn’t have to be very smooth. 
• 6 Combine batter. Add the salmon (break it into smaller chunks as you add) and
  follow with the finely diced onions, salt, pepper, lemon zest and 1 whole egg.
  Use a spoon or even your hands, to combine the fish cakes batter until
  everything is evenly incorporated. 
• 7 Add flour. Finally, add the flour and mix through. The mixture consistency
  should be quite thick and a little denser than without the flour. You should be
  able to scoop a couple of tablespoons into your hands and gently mould the
  cakes. I usually eye measure and I think ½ cup should be enough but if it feels
  like you need a little more flour, please add some another 2-3 tablespoons. 
  Dust each side lightly with extra flour and set aside on a flour-dusted plate or
  board. 
• 8 Pan-fry fish cakes. Heat about 2 tablespoons of oil in a large frying
  pan/skillet over medium-high heat. Once it feels hot, add the fish cakes,
  leaving a little gap between them. Cook for 3 minutes on each side, until golden
  brown. Once cooked, set aside covered to keep warm. 
• 9 Make aioli. In the meantime, mix the aioli ingredients in a bowl. Set aside.
• 10 Serve the fish cakes with the salsa salad and aioli on the side.

Nutrition Info