Fish Cakes Recipe

Name: Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 salmon fillets (240g); 240 g sweet potatoes, cubed; 1 lemon zest; 1 tablespoon dill, chopped; 1 tablespoon parsley, chopped; 1 teaspoon mustard; 4 tablespoons buckwheat flour; 1 egg; 6 tablespoons ground almonds; 1 teaspoon coconut oil

Servings: persons

2 salmon fillets (240g)
240 g sweet potatoes, cubed
1 lemon zest
1 tablespoon dill, chopped
1 tablespoon parsley, chopped
1 teaspoon mustard
4 tablespoons buckwheat flour
1 egg
6 tablespoons ground almonds
1 teaspoon coconut oil

1
Peel and chop the sweet potato into small chunks, then place in a pan of water. Bring to the boil then simmer for 20 mins (until softened).
2
Meanwhile grill the salmon for 10 minutes (until just cooked).
3
Once the potatoes are ready, drain out the water then mash. Mix in the lemon zest, dill, parsley and mustard.
4
Break the salmon fillets into flakes, then mix with the potato mixture.
5
Divide the mixture into 6 cakes.
6
Place the flour, egg and ground almonds in separate bowls.
7
Coat each cake in flour, then the egg then the ground almonds.
8
Heat the coconut oil in a frying pan, then gently fry the cakes for 3-4 minutes on each side, then serve.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 salmon fillets (240g), 240 g sweet potatoes, cubed, 1 lemon zest, 1 tablespoon dill, chopped, and more.

Yes, Fish Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fish Cakes

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