Salmon Fish Cakes

  • difficulty


  • serves


  • cooks in

    30 to 45 mins

  • calories

    360 per serving


  • 170g can of wild caught salmon or 3 cooked salmon fillets, flaked
  • 150g sweet potato, cooked and mashed
  • 1 large egg, beaten
  • 70g almond flour or wholemeal flour
  • 1 tsp chopped dill
  • 2 spring onions, very thinly sliced
  • 1/2 teaspoon paprika
  • Zest from 1/2 lemon
  • Coconut oil
  • Salt and pepper to taste
  • Mixed salad leaves
  • 8 cherry tomatoes, halved
  • 1 yellow pepper, sliced
  • 1/4 cucumber, sliced

Cooking Directions

  1. Preheat oven to 190*c or gas mark 5.
  2. In a large mixing bowl add the mashed potato, drained salmon, dill, egg, flour, spring onions, paprika and lemon zest. Season with a little salt and pepper and mix well.

  3. Divide the mix into 4 balls and shape into fishcakes (approx. 2 1/2 inches wide and about 1 inch thick). Leave in the fridge for 15 minutes.

  4. On a non stick tray (or brush a normal tray with some coconut oil) add the fishcakes. Brush the tops of the cakes with coconut oil, then bake for 20 minutes.

  5. Carefully turn each patty with a spatula and return to the oven. (Brush with more oil if needed.) Bake for an 10 minutes until golden brown and crisp.

  6. Serve on a plate with mixed salad leaves, yellow pepper,cherry tomatoes and cucumber.