Salmon & Sweet Potato Fishcakes is a simple recipe that is perfect to feed one meal for the whole family from baby to adult. A great recipe to double or triple the quantities and freeze batches for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below.
PEEL and dice your sweet potato.
PREPARE your fish and cut into chunks making sure all the bones are removed.
PLACE your sweet potato, fish and peas in a sauce pan.
COVER with the milk and bring to the boil then reduce the heat to a simmer.
COOK for approx 5-8 minutes until the potato is soft and the fish fully cooked through.
REMOVE from the heat and drain reserving the milk for later.
PREHEAT your oven to 190°C
MASH the potatoes, fish and pea mixture.
TAKE OUT a portion for baby here.
ADD to the remaining mashed mixture one egg, lemon zest and seasoning and stir quickly.
GATHER two bowls; in one bowl, crack and whisk the egg, in the second bowl, place your topping of choice.
DIVIDE the mixture into 10 portions and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
DIP each fishcake first in the egg, then coat with your topping.
PLACE the fishcakes on a baking tray.
DRIZZLE your fish cakes with a little olive oil and then place in the oven.
COOK for approx 20 minutes until golden brown turning half-way through.