Salmom & Sweet Potato Cakes
Servings Prep Time
4People 10Minutes
Cook Time
45Minutes
Servings Prep Time
4People 10Minutes
Cook Time
45Minutes
Ingredients
  • 2Large Centra Free Range Eggs
  • 2tbsp Centra Olive Oil
  • 2.5 Centra Salmon Darnes with Garlic & Herb Butter 240g
  • 2tbsp Centra Spring OnionFinely Chopped
  • 1 Centra Sweet PotatoesSteamed and mashed
  • 0.66tub Ground Almonds
  • 1tbsp ground cumin
  • 1tbsp Lemon juice
  • 1.25tbsp PaprikaSmoked
  • 0.33tub ParselyFinely Chopped
  • 0.5 tbsp Pepper
  • 0.5tbsp salt
Instructions
  1. Steam the sweet potato and mash it and allow it to cool. Bake the salmon in the oven in a little lemon juice for about 25 minutes.
  2. Remove salmon and cut up and allow to cool. 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).
  3. Stir all ingredients together until combined.
  4. Add in the cooled mashed salmon and stir again to ensure all ingredients combined well.
  5. Line a baking sheet with parchment paper (a size that will fit into your fridge).
  6. Using a 1/3 measuring cup scoop out mixture and flatten into equally sized salmon cakes.
  7. Chill in the freezer for at least 30 minutes, or all day or overnight for best binding/results.
  8. Heat a large frying pan with some coconut oil on a medium heat and wait until oil melted completely
  9. Place the cakes in the pan and fry on a low/medium heat till browned on that side (4-6 minutes).
  10. Flip and cook the opposite side.