On my recent visit to Perth, my sister decided to cook up her own dinner before she had to rush out the door. What followed was a severe case of food envy, as the incredible smell of whatever it was that my sister was cooking wafted through the house; I knew almost instantaneously that I wanted a bite. What had she made? Salmon Fishcakes, only this time she had used sweet potato and pumpkin instead of the standard white potato. After harassing her for the recipe (turns out mum made them all along), I made a few tweaks and voila, here we are.
To help us all cope with our busy schedules, mum makes up a big batch of these bad boys and freezes them ahead of time. If we plan on enjoying them at dinner time, we pull them out of the freezer that morning, allow them to defrost in the refrigerator, before popping them in the oven as soon as we get home from work. It takes next to no time to whip up a green salad and as a result, its a delicious and nourishing meal ready in minutes.
For those of you scratching your head and thinking “What in the world is Celtic Sea Salt?” you can read all about the benefits of this kind of salt (and Himalayan Rock Salt) here: “Salt: Why I opted to Swap it Not Stop it”.
Salmon Fishcakes with Sweet Potato and Pumpkin
- 450g sweet potato, peeled and cut into 2cm cubes
- 450g pumpkin, peeled and cut into 2cm cubes
- 200g Salmon fillet
- 1 brown onion
- 1 free range egg
- 1 tbsp of fresh parsley, chopped
- 1 pinch of Celtic Sea Salt and a grind of pepper to taste
- 1 cup rice crumbs or almond meal
- Preheat your oven to 200C. Line two separate baking trays with baking paper.
- Arrange the sweet potato in a single layer on the first prepared tray and bake for 30 minutes or until sweet potato is golden.
- On the second tray, place the salmon fillet. Arrange the pumpkin pieces in a single layer around the salmon and bake for 20 minutes or until pumpkin is cooked through.
- Transfer all ingredients to your Thermomix or food processor, add the brown onion, free range egg, parsley, salt and pepper and pulse until combined.
- Using your hands, form approximately 1 tablespoon of the mixture into small fishcake patty. Cover this patty with rice crumbs or almond meal and place on a baking tray.
- Bake in the oven at 200C for 30 minutes, flipping them over at the 15 minute mark to ensure they are cooked evenly.
- In a separate bowl, combine 2 tablespoons of full fat yoghurt and the juice of half a small lemon.
- Serve fish patties with a gorgeous green side salad and a dollop of the lemon yoghurt dressing