Salmon & Sweet Potato Fishcakes | Michela Chiappa

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are healthier and gluten-free, while crushed crackers are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is a budget-friendly option.

Peel and dice 250 grams of sweet potato and place in a pan.

Add 250 grams of salmon or white fish to the pan, ensuring all bones are removed.

Add about 100 grams of frozen peas to the pan.

Cover the ingredients with full fat milk.

Bring to a gentle boil, then reduce to a low simmer for 5 to 8 minutes until the fish and sweet potato are cooked.

Check doneness by using a fork to see if it goes through the sweet potato easily.

Drain the mixture, keeping the milk for later use.

Mash the sweet potato and fish together in a bowl, using some of the reserved milk to loosen if necessary.

For baby food, serve a portion as is or mash further with some poaching liquid for desired consistency.

For toddler and adult fish cakes, add 1 egg and the zest of 1 lemon to the mixture and mix quickly to avoid scrambling the egg.

Prepare two bowls: one with a whisked egg and a pinch of salt, and another with crushed ryvita crackers for coating.

Form patties from the mixture, dip in the egg, then coat with ryvita crackers.

Place the patties on a baking tray lined with greaseproof paper.

Drizzle the patties with olive oil.

Bake in the oven at 190°C for 20 minutes, turning halfway through for even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens