Hot Smoked Salmon and Sweet Potato Cakes
Golden fishcakes packed with flaked hot smoked salmon and sweet potato, bound with egg and no breadcrumbs at all.
- Time55 min
- LevelMedium
- Costabout £2.31 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the sweet potatoes for 12 minutes until soft. Drain well and let the steam escape for 5 minutes.
12 min - 2
Mash roughly with a fork, leaving a few chunks. Leave to cool for 10 minutes.
10 min - 3
Stir in the salmon, egg, spring onions, dill and lemon zest. Season with black pepper. Shape into 8 patties and chill for 15 minutes so they hold together.
15 min - 4
Dust each patty lightly with the cornflour. Heat the oil in a large non stick frying pan over a medium heat.
- 5
Fry the cakes for 4 minutes on each side until crisp and golden. Do not move them until they release easily.
8 min - 6
Cook the peas for 3 minutes. Serve the cakes with the peas, watercress and a squeeze of lemon.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.