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Salmon & Sweet Potato Cakes

Salmon & Sweet Potato Cakes

I love fish cakes, especially those made with salmon. Tuna is a perfectly acceptable alternative, but I prefer the delicate taste and texture of tinned salmon. Buy the variety with the bones left in, and mash it all up; you won’t know they’re in there, and they are a decent source of calcium. My salmon cakes are coated with dukkah; an exotic blend of nuts, seeds and spices. Dukkah comes in many different varieties – I used an almond, lemon and herb blend. Baking salmon cakes in the oven instead of frying reduces the calories and tastes just as good. Serve with a lovely fresh salad.

Makes 9


420g (15 oz) tinned pink salmon, drained
300g (10.5 oz) sweet potato
1/2 onion, finely chopped
1 egg white
2 heaped tbsp chopped coriander (cilantro)
2 tsp cumin
salt and black pepper
45g (1.5 oz) dukkah


  1. Peel and chop sweet potato. Boil or steam until soft, then mash and set aside
  2. In a mixing bowl, break up salmon with a fork, mashing any bones and skin
  3. Add onion, egg white, coriander, sweet potato, spices, and season to taste
  4. Mix well, then use hands to shape into 9 patties
  5. Line a flat tray with greaseproof baking paper
  6. Spread a thin circle of dukkah - the size of a patty - on a plate. Press pattyfirmly onto dukkah and then place on tray, uncoated side up. Repeat for all 9 patties. This should use about half of the dukkah
  7. Shake remaining dukkah evenly over each patty and press in, so the top sides are now coated
  8. Cook salmon cakes at 180C/350C approx xx minutes, turning halfway, until golden brown on both sides
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