There was a really big selection which tasted just as good as fish I’ve had from other places costing twice the price. But put it in towards the end, just for 5 minutes. Serves the fish cake with a drizzle of chilli and garlic sauce, and the roasted sweet potatoes. Pinned & Yummed x #CookBlogShare. One of the brilliant things about using frozen ingredients is that a lot of the goodness is locked in during the freezing process so they retain their nutritional health benefits better than some of their fresh alternatives. I am going to do a recipe which will have more of a coating. I also add extra spice into our chilli con carne just before serving for the same reason. 2 tsp of sweet chilli sauce per person (optional – add 1sp extra per person). SO THIS IS HAPPENING! Preheat oven to 375 degrees. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated. The first thing you do is boil potatoes and peas together, then mash with butter. Serves the fish cake with a drizzle of chilli and garlic sauce, and the roasted sweet potatoes. Pat it flat until you have something that resembles a fishcake. Shape the mixture into patties approx 5 x 2 cm and place onto a tray lined with baking parchment. In addition to the salmon and the sweet potato these fish cakes also contain a small amount of cream cheese.The cheese helps to create a smooth and creamy texture and adds a bit of tangy flavour which offsets the sweetness of the potato. ; If you need to cook the fish, the easiest way to do this is to microwave it in milk. When we make these fishcakes we mix the main ingredients (salmon, sweet potato mash, breadcrumbs and red onion) and use just these for the boys, and then I’ll add some sweet chilli sauce, chopped red chilli and salt before making the ones for us grownups (the boys ones are lovely but we like the little chilli kick!). Drizzle a little oil onto a non stick frying pan and carefully place 2 – 3 fishcakes onto the pan. When the potato is cool, mix in the diced up fish, the juice and zest of half a lemon, the Heinz Sweet Chilli sauce and the sliced onion. I love feedback on my recipes as it helps me to understand what’s worked for people and that hasn’t worked so well so I can ensure recipes work as well as possible for everyone. *Check Coeliac Society of Ireland Food List for gluten free brands. Can I cook these in the oven instead of frying? Are there any ingredients in particular you’d like instructions for? However, please ensure you double-check allergen information for all ingredients. Reduce the heat and simmer for about 10 minutes or until reduced by half. And of course, I took photos (about 200 in all!!!!) Plus some olive oil, salt and pepper! Daniel can still be a little fussy about sweet potatoes but hidden away in these fishcakes they disappeared completely :-). Heat the olive oil (1 tbsp) in a large frying pan (you may want to cook these in 2 batches or use 2 pans so they’re not all squashed in). Keep an eye out on my twitter over the next couple of weeks to find out how it goes. This forms the base of your fish cakes. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide. They have a smoky taste when they are done. Fortunately I guess right otherwise I would have been met with a lot of complaints. Remove from the heat and leave to cool completely, then transfer to a bowl and cover with cling film. Divide your mixture into 8 and roll each one into a ball. I’d definitely recommend it as the quality is really good. I boiled it with the sweet potatoes. Thanks Sarah, I’d definitely recommend giving the sweet potato version a try sometime. www.thislittlehome.co.uk/recipe-sweet-chilli-salmon-fishcakes You can also recieve a notification of comment replies without commenting. There’s nothing wrong with rustic looking as long as they taste good . These fishcakes are perfect for getting your little ones to help out in the kitchen as they’re simply a case of chucking everything in a bowl, giving it a quick stir and then forming it into fishcake-shaped lumps. Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover … Stir well with a fork until mixture comes together (this works even better if you use your hands). However, as you know, I love trying new things and I love a good recipe creation challenge so I jumped at the chance. Shape into four fishcakes. Salmon works well in these fishcakes as its an oily fish, you could serve with some potato chips if preferred. These look great Charlotte! While I was there I couldn’t resist stocking up on some of their speciality burgers and meats (and some eclairs – I’ve no idea how they jumped into my basket). Dredge the fishcakes in the flour to coat, shaking off the excess. Excellent, I hope you enjoy it. Add in the chilli, lime zest and juice, the chopped cilantro and some salt and pepper and stir well to combine. These look really good and I bet the salmon goes perfectly with the sweet potato. Sounds so good with the sweet potato. Add spice with another chilli or a little chilli powder; sourness with a little more fish sauce, sweetness with palm sugar or saltiness with soy. Your email address will not be published. Perfect for a quick and healthy dinner. I have to admit that I was really pleasantly surprised with what I found. Hi Bob, I’m sorry to hear that. Coat the fishcakes in the gluten free flour, then dip into the whisked eggs and then coat with breadcrumbs. Don’t forget to peel it before grating, either. Remove to a large bowl using a slotted spoon (leave the water in the pan), season with salt and freshly … Remove the salmon from the liquid with a slotted spoon and transfer to a bowl. Line a half sheet pan with foil (for easy clean up), and spread the broccoli and sweet potatoes in a … Yes, you will get a bigger selection of fresh bits in some other stores, but it had all the essentials and all the boys favourite fruit and veg. Perfect for a quick and healthy dinner. Cook the salmon and sweet potato mash according to the packet instructions (or peel and boil the … Give it another good mix. In a large bowl, combine salmon, sweet potato, onion, egg, cilantro, mustard, lime zest/juice, and seasonings. INGREDIENTS: Salmon ( Salmo salar) ( Fish) (36%), Breadcrumb (Fortified Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Linseed, Black Pepper, Yeast, Salt, Rapeseed Oil), Rapeseed Oil, Water, Light Soy Sauce (5%) (Water, Salt, Soy Beans ( Soya ), Wheat, Sugar, Ethanol), Ginger Purée (5%), Red Pepper, Potato (5%), Garlic Purée, Spring Onion, Fortified Wheat Flour ( Wheat Flour, Calcium … Line a baking sheet with parchment paper or foil. https://www.coop.co.uk/recipes/spicy-tuna-and-sweet-potato-fishcakes How did you cook the salmon? I’ve been really inspired by the #PowerOfFrozen campaign too and it’s been brilliant to be able to be a part of it. I’ve not tried it. You only need a little bit of ginger for these salmon fish cakes – a thumbnail-sized piece is just about perfect. I’d definitely recommend having a go at adding sweet potato to fishcakes, it adds so much flavour and it’s healthier too! Your email address will not be published. Welcome to my lively kitchen where I share delicious, simple baking recipes, baking tools and calculators, and lots of tips and tricks. Which is why, on Friday, I ended up in my cousin's kitchen watching her cook her famous spicy salmon and potato fishcakes. Add in the ginger and sweet potatoes and saute till sweet potatoes are coated with olive oil. Copyright © 2020 Charlotte's Lively Kitchen. It is fun going in Iceland isn’t it? Delicious, family-friendly salmon and sweet potato fishcakes. so that we could share this epic recipe with all of you. Recipe VIDEO below. Method. Chill into the fridge for at least 30 minutes. Instructions Put the sweet potato in a large pan of boiling water and cook for 12-15 minutes until tender. If you have time, put the fishcakes onto a plate and cover with clingfilm. Delicious salmon and sweet potato cakes made with fresh salmon, sweet potato and Moroccan spices served with sweet chilli sauce. Let's start with the 5 ingredients: you'll need sweet potatoes, broccoli, salmon, maple syrup and Dijon mustard. These fishcakes are packed full of healthy ingredients – salmon, sweet potato (I’ve talked before about trying to switch from regular potatoes to sweet because they’re so good for you), wholemeal breadcrumbs and red onion. Charlotte’s Lively Kitchen nutritional information, recieve a notification of comment replies, Vanilla Bundt Cake with Milk Chocolate Ganache, American Pancakes (Quick, Easy and Really Delicious), Birthday Cake (All-In-One Vanilla Sponge). Preheat the oven to 200c and pop in a small baking tray to warm up. Please note that all submitted reviews & comments will become the licensed property of SuperValu, https://supervalu.ie/, Salmon and Coriander Fishcake With Roasted Sweet Potatoes Wedges and Chilli Sauce, Honey And Pistachio Parfait With Hazelnut Praline, Gluten Free Sticky Toffee Pudding Cupcakes, Roast Spiced Pineapple With Caramel Rum Sauce. Then you add the fish. I am looking for new recipes for when my dear lady comes to stay with me from South America in a while and I won’t be cooking this for her. Let me know how it goes. By now you probably may know my love for sweet potatoes and especially sweet potato recipes made in a cast iron skillet based on the amount of recipes I’ve been posting over the year such as Ground Turkey Sweet Potato Skillet, Sweet Potato Shrimp Kale Skillet and Asparagus Sweet Potato … Fry for 5 – 8 minutes on each side until a golden brown colour and hot through. Chill in the fridge if you have time. I’m glad it’s not just me! I’ve been so impressed with the fish that I’m planning on getting a regular delivery (which is free if you spend over £40) to stock my freezer up. Add the sweet potato and then boil for 10 minutes until nice and soft. Then cover and let cook about 7 minutes or till sweet potato pieces are tender. Sorry to disappoint. Strangely enough Daniel used to be better with slightly spicy things, but he seems to have because more sensitive to it recently. I’d assumed Iceland stores were full of freezers packed full of cheap ready meals, and perhaps an aisle with a few store cupboard essentials. You can also cook a lot of it straight from frozen making for a quick, easy and healthy dinner. My healthy sweet potato fish cakes are very low in fat and contain super nutritious ingredients. First peel and boil the potatoes as you would when making mash. So delicious, I would never have thought of sweet potatoes in fishcakes but just goes to show how versatile they are. I’m so glad I took part in this campaign as I’d probably never have ventured in otherwise. Bake in the oven 25 – 35 minutes in the preheated oven or until golden brown and cooked through. My local store was lovely, bright and clean and had a really good selection of not just frozen foods, but fresh too. Lime. English. Use fresh salmon when possible and steam for 5 to 7 minutes to lightly cook. I’ll admit I’m not a regular Iceland shopper, in fact before heading into the store to stock up on ingredients for this recipe, I can’t remember the last time I went into one. Sarah James @ Tales From The Kitchen Shed. Mix in the salmon cubes, dill and the fresh breadcrumbs and season to taste with salt and pepper. Coat in the dried breadcrumbs. These look gorgeous, Charlotte. As with a lot of recipes, the first attempt is usually a learning experience. Flake the fish ensuring all bones are removed, then add the mashed potatoes, lemon zest and juice, mustard, cayenne pepper and chopped coriander. We’re big fans at home so I shall have a go at these at some point X #TastyTuesdays, Sarah James @ Tales From The Kitchen Shed says, They look delicious Charlotte, I like the idea of using sweet potato for a change. Drain the potato and mash with a potato ricer. Put your cooked salmon fillet into a large bowl and break it up into small pieces. I haven’t tried it so I’m not too sure how well it would work – sorry. I was really impressed with Iceland. The ingredients for this recipe are easily available free from all these allergens. Delicious, family-friendly salmon and sweet potato fishcakes. Add in the chili and honey, season with salt and pepper and serve with a sprinkling of Sprouts Pumpkin Pepitas or regular salted pepitas, cali-rice and honey chili salmon. Unlike most children, my three are not fans of sweet potato and though they love sweet potato muffins and think it’s carrot when I make vegetable chips, if I try to serve it as a jacket or mash, they will flatly refuse!I was therefore taking a bit of a risk with this recipe as there’s no getting away from the fact that these fishcakes are made with sweet potato but luckily, they love them! They had a lot of flavour particularly with the sweet chilli sauce. I’d definitely recommend trying sweet potato in fishcakes, it adds more flavour and it’s healthier too. Shape the sweet potato and salmon mixture into fish cakes and set aside on a … Make sure you line your tray with parchment paper in a little bit of olive oil, butter, or GHEE. I gotta try these. What a great recipe for getting the kids involved in the kitchen. Mash the potatoes until they’re smooth, then stir in the salmon, flaking apart any large pieces with a fork. I usually poach mine or cook it in the microwave until just pink. Put them into the fridge for about half an hour (this helps them to firm up and stay together during cooking – although I’ve skipped this step and still cooked them without any problems, you just have to handle them a touch more carefully). Turn the heat down to low-medium and add the fishcakes. Heat the oil in a large non-stick frying … Can be made gluten and soy-free by using breadcrumbs that are made excluding these allergens. Add the salmon into the food processor and blitz to a paste- will only take a few seconds. Plus some olive oil, salt and pepper! i did enjoy the cold ones more, that I ate the next day. I have a sweet potato sitting on my counter. It can be easiest to use a teaspoon, although personally I prefer to shave the outside off with a knife. I love the idea of using sweet potatoes in fishcakes (I had one of those…’why have I never thought of that?’ moments!). Assalamu alaikum wa rahmatullahi wa barakatuhu! I read so many posts about the super healthy things people make with their children and feel a bit bad about our cakes and biscuits, it was nice to be on the other side of things for a change. However, the section I was really impressed with was the frozen fish. https://www.aninas-recipes.com/recipes/salmon-sweet-potato-fish-cakes These look lovely! Full Product Name: Salmon, cod and potato in breadcrumbs with a sweet chilli sauce centre. Keep aside until required. I know, I’m so glad I went in and I’ll definitely be going back. https://www.jamieoliver.com/recipes/fish-recipes/salmon-fishcakes We thought these fishcakes were really tasty, if not a little rustic looking! Don't subscribeAllReplies to my comments If you would like to be notified of any replies to your comment please select "Replies to my comments". Sorry to say, that I thought they were horrible. Mix the cooked potato chunks with the mayonnaise, sweet chilli sauce, lemon juice, spring onion, Cheddar and ketchup and roughly mash using a potato masher. Thanks for taking the time to get back to me. I baked in oven at 420 minutes on each side. Optional (or for after you’ve removed mixture for the children’s fishcakes) add the sweet chilli sauce (4 tbsp), chopped chilli, and season with salt. Ingredients. I think that as it wasn’t actually coated with breadcrumbs etc, it may have been more vulnerable to coming out a bit hard. Personally I wouldn’t as the ingredients have already been frozen once and I would worry about refreezing, but I’m very cautious about these things. Vicki Montague - The Free From Fairy says. When the fishcakes have firmed up remove from the refrigerator and prepare to cook. Bits of the salmon were hard and I don’t know how I could have avoided that, as I cooked them only until brown. It’s not super cheap (as I think you’d end up with rubbish if it was) but it’s definitely good value for money. These look delicious! Cook the salmon and sweet potato mash according to the packet instructions (or peel and boil the sweet potatoes until soft if you’re using fresh ones). I have been so inspired by all the #PowerOfFrozen recipes and this sounds right up my street too. I stocked up when I was in there and will be again when I run out. Add the sweet potato, breadcrumbs and chopped red onion and give it all a good stir. Take a saucepan, half fill with boiling water and add a little salt. Cook them on the other side for a further 4-5 minutes until hot all the way through, then serve. In the Name of Allah, Most Gracious, Most Merciful I love watching people cook. Because the chilli sauce is much more subtle looking (no bright red chunks) I couldn’t tell which was which after I cooked them. I have a slight tendency to only get the boys to help me with naughty treats like cakes and biscuits so it’s been great to encourage them to join in with something healthy too. Heat the milk over high heat in a saucepan. If you’re after more inspiration, there’s also a cookbook full of recipe ideas by food blogger Holly Bell (of GBBO season 2 fame) with all profits going to the Children’s Food Trust. With wet hands, mould the salmon mix into around 6 small patties. Place the salmon into a large saucepan and add the milk, if this does not cover the salmon completely add a little water until the fish is totally immersed. They’re so simple to make and my whole family really enjoy them. Eb x. These potato … Salmon & sweet potato fishcakes: Michela Chiappa 1:22 Fish This is a really quick and easy recipe that feeds the whole family and tastes better than any fishcake you can buy in-store. ; Flake the fish into the potato … My kids are getting better with hot things but they still struggle sometimes if it’s too hot – made a rather too hot curry at the weekend (by accident – testing out a recipe box) – steam was coming out of their ears, poor things!! In a large pot, place the potato covered with water and bring to a boil and simmer for 20 minutes until soften. Hi, I'm Charlotte Oates. The first batch I made I only used sweet chilli sauce and not fresh chilli. Very finely chop your red onion and chilli (if using). For some reason I only seem to make fish cakes in the summer (!) Drizzle a little oil onto a non stick frying pan and carefully place 2 – 3 fishcakes onto the pan. https://www.bbc.co.uk/food/recipes/smoked_salmon_fish_cakes_41018 I always try and feed the boys the same as us but sometimes we just want something I know they won’t like (or shouldn’t really have) so it’s great to be able to make something similar and then tweak it at the end with minimal effort. And it was amazing! https://www.allrecipes.com/recipe/232127/sweet-potato-salmon-fish-cakes Using your hands, form the mixture into about 8 fishcakes. Place the chillies and garlic in a pan with the sugar and vinegar and bring to the boil, stirring until the sugar has dissolved. If fresh salmon is hard to find, then use tinned as it still makes a tasty fishcake. Fry for 5 – 8 minutes on each side until a golden brown colour and hot through. Any nutritional information provided is the estimated nutritional information per serving. Bring the milk to the boil, then reduce the heat and simmer for 5 – 8 minutes until the fish is cooked through. I chose crocodile, kangaroo and ostrich and I’m looking forward to playing a game of guess what you’re eating with the boys! Place in the fridge until ready to cook. When cooked, drain, dry and mash the potatoes. Love the idea too of making the boys ones first and then yours – genius! When it begins to boil, add the salmon and season to … But Iceland, I’m so sorry, I owe you a big apology. I never thought to prepare salmon this way, thanks for the idea. I love fishcakes – haven’t made them in ages! I also like to add a little chopped coriander to mine but Jon’s not too sure about that one. I hope you enjoy them when you eventually get around to trying them x. so I’ll bookmark this for a couple of month’s time , I know exactly what you mean Helen, I have foods that it only feels right to cook at certain times of year too. I have to admit that I also make more sweet things with my children but we did manage homemade fish fingers once and this would be another good one to try with them! The salmon and sweet potato fishcake are seriously easy to make and there is a lot of room for play with … Yes you can!!!! Especially as many other bloggers I love have been joining in and have come up with brilliant new creations (just take a look at the #PowerOfFrozen hashtag on twitter to see what you can find). The recipe makes 8 fishcakes and serves 4 people (assumes 2 fishcakes per person). I was equally surprised but glad I was asked to create a recipe or I wouldn’t have found out that they stock such fab things! We’re trying to eat more healthily and will definitely make these again. Hello Charlotte. INGREDIENTS: Cod (Fish) (41%), Sweet Potato (16%), Dried Potato, Rapeseed Oil, Rice Flour, Water, Semi Dried Tomato, Cornflour, Maize Flour, Buckwheat Flour, Potato Starch, Chive, Red Chilli (1%), Gram Flour, Salt, Sunflower Oil, Sugar, Dried Glucose Syrup, Garlic, Dried Bell Pepper, Sea Salt, Natural Lemon Flavouring, Garlic Powder, Dextrose, Parsley, Onion Powder, Flavouring, Oregano, Colour (Paprika … Potato in breadcrumbs with a slotted spoon and transfer to a bowl learning experience blitz to a bowl break. Recommend trying sweet potato, onion, egg, cilantro, mustard, zest/juice. And pop in a large bowl and break it up into small pieces mash potatoes. A ball sure you line your tray with parchment paper in a large bowl and cover with cling film I. More sensitive to it recently is cooked through 30 minutes in ages any ingredients in salmon sweet potato and chilli fishcakes you ’ d recommend! Side until a golden brown and cooked through salmon is hard to find, then with. 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