Salmon and Sweet Potato Fish Cakes #NoJunk

We are just crazy about these Salmon and Sweet Potato Fish Cakes which are delicious, nutritious and easy to make. The kids love them and we love them too, which makes mealtimes a joy. Even my super fussy three year eats them. In fact, it's the only way I can currently get fish into him.

Photo courtesy of Recipes from a Normal Mum

Photo courtesy of Recipes from a Normal Mum

This recipe is from the fabulous Great British Bake Off finalist, author and blogger Holly Bell. She, like many other mums and dads including myself are supporting the Organix No Junk Campaign to encourage parents to cook with fresh natural ingredients and to challenge the food industry to remove the ‘junk’ from children’s food.

This week I'm taking part in the No Junk Challenge, which means I'll be cooking with natural food, ditching the 'junk' and avoiding anything with ingredients I can't read. I've written a separate post about why I'm passionate about the No Junk campaign and I'd encourage you to get on board too, because it really is great.

One of the things I'm going to be doing more of this week is cooking with my kids. I really believe that kids eat better when they help with the cooking (mine certainly do) plus they learn about food and cooking skills too. So, on that note I leave you with a little video of myself and my little boys making Holly's fish cakes, which proves how easy they are!

Salmon and Sweet Potato Fish Cakes

  • Makes: 4
  • Time:  20 mins hands on time + 20 mins baking
  • Cost:  £1.16 per fish cake
  • Calories:  363 per fish cake

Ingredients:

  • 2 medium sized sweet potatoes, peeled and diced
  • 2 fillets of salmon (uncooked and skinless), chopped into 1cm squares
  • 8 spring onions, topped & tailed, washed and finely sliced
  • Pinch of salt and ground black pepper
  • 1 teaspoon dried dill
  • 1 egg, beaten
  • 3 tablespoons plain flour
  • 2 handfuls of breadcrumbs 

Holly's Tip: whiz up breadcrumbs from stale bread, bag them up and freeze them. You can use them from frozen just like fresh ones.

Method:

  1. Boil the sweet potatoes until tender. Drain and leave to cool in a sieve (and also for the steam to evaporate.) Then mash.
  2. Preheat the oven to 200°C (180°C fan-assisted), gas mark 6.
  3. Add the salmon, spring onion, dill and salt and pepper to the sweet potato. Mix gently with a metal spoon until combined. You’re looking for a mixture that’s more fish and onion than sweet potato. The potato is mostly a binding agent.  
  4. Divide the fishcake mixture into 4 and mould each quarter into a fish cake shape. They can be a bit tricky to handle as they have so little potato but it’s worth it.
  5. Next get a production line going. You need 3 small plates, one with the flour on, one with the beaten egg on and one with the breadcrumbs on. 
  6. Dip each fish cake carefully into the flour first, then the egg, then the breadcrumbs. Pop each one onto a lightly greased baking tray. 
  7. Oven bake for 20ish minutes until the breadcrumbs are starting to go a golden colour and the cakes feel firm to the touch, then serve with steamed vegetables.

This post is in association with Organix for their No Junk campaign. Image used with permission from Holly Bell's blog Recipes from a Normal Mum