Salmon fish cakes with roasted sweet potato and lime – a delicious recipe with salmon, sweet potatoes, onions, white wine, dill, Olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Wash the sweet potatoes and put them in the oven at 200 for 45 minutes if they are normal size, less for small ones and more for big ones
2
Chop the onions and gently cook over a moferate heat in a little oil
3
After 30 minutes the small sweet potatoes will be done so take them out of the oven
4
After 5 minutes add a slosh of whitr wine, cover and cook for another 10 minutes over a low heat
5
Shred ths salmon
6
Peel the sweet potatoes
7
Put the onions and the sweet potatoes in the salmon bowl
8
Mix well.
9
Add salt, pepper, dill and the juice of one lime
10
Shape into fish cakes and coat with flower
11
Heat the oil and fry over a moderate heat
12
Turn once when browned
13
Place on a piece of kitchen paper to get rid of excess oil.
14
Enjoy!
15
!
242
kcal
Calories
11
g
Fat
29
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 piece salmon (cooked day before), 5 sweet potatoes, 2 onions, 1 slosh of white wine, and more.
Yes, Salmon fish cakes with roasted sweet potato and lime 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
