Salmon Fishcakes with Sweet Potato Wedges
Golden, crumb-crisp fishcakes scattered with torn parsley and flaky sea salt, the smoky orange wedges and buttered green peas alongside, and a generous spoonful of caper-flecked tartare with lemon wedges to squeeze at the table.
Ingredients
Serves 4- 400 gskinless salmon fillets
- 2eggs, beaten
- 400 gfloury potatoes, such as Maris Piper, peeled and cut into chunks
- 50 gplain flour, for dusting
- 100 gpanko breadcrumbs
- 4spring onions, finely sliced
- 4 tbspolive oil, divided
- Finely grated zest of 1 lemon (about 5 g)
- 1 tspDijon mustard
- 15 gfresh flat-leaf parsley, roughly chopped
- 800 gsweet potatoes, scrubbed and cut into wedges
- 1 tspsmoked paprika
- 300 gfrozen peas
- 20 gunsalted butter
- 10 gfresh mint leaves, roughly torn
- 150 gGreek yoghurt
- 2 tbspcapers, drained and roughly chopped
- 4cornichons, finely chopped
- 1lemon, juiced
- Fine salt and black pepper
- 1lemon, cut into wedges (optional)
- 10 gflat-leaf parsley, chopped (optional)
Method
- Heat the oven to 220°C/200°C fan. Prepare two baking trays. Keep 2 tbsp olive oil for the wedges and 2 tbsp for the fishcakes.
- Cook the potato chunks in a pan of well-salted boiling water for 12–15 minutes until completely tender, then drain thoroughly and leave to steam-dry for 5 minutes; this is what gives you a fluffy, dry mash that will hold its shape.
- While the potatoes cook, place the salmon fillets in a shallow pan, cover with cold water, bring to a gentle simmer and poach for 6–8 minutes until the flesh flakes easily. Drain, leave to cool slightly, then flake into large pieces.
- As the potatoes steam-dry, toss the sweet potato wedges with 2 tbsp olive oil and the smoked paprika. Season, spread on one tray and roast for 30–35 minutes, turning once, until golden and tender. Mash the potatoes until smooth, then fold in the flaked salmon, spring onions, lemon zest, Dijon mustard and parsley. Season generously and shape into 8 equal patties, pressing them firmly so they hold together.
- Set up three shallow bowls; one with flour, one with beaten egg and one with panko breadcrumbs. Dust each fishcake in flour, dip in egg, then press firmly into the breadcrumbs to coat all over.
- Brush the second tray with 1 tbsp olive oil, arrange the fishcakes on it and brush their tops with the remaining 1 tbsp. Bake alongside the wedges for 18–20 minutes until golden and piping hot. If the wedges are ready first, keep them warm while the fishcakes finish.
- While everything bakes, stir together the Greek yoghurt, capers, cornichons and lemon juice. Season to taste and set aside.
- Three minutes before serving, cook the peas in a small pan of boiling water for 2–3 minutes until bright and tender. Drain, toss with the butter and torn mint, and season well.
- Serve two fishcakes per person with the sweet potato wedges, buttered minted peas and lemon tartare. Add the optional lemon wedges and extra parsley if using.
Per serving
- kcal
- 915
- protein
- 41.5g
- fibre
- 15.3g
- carbs
- 102.8g
- fat
- 38g
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