Salmon & Sweet Potato Fishcakes

Ingredients

• 600 g Iceland salmon fillets
• 300 g Iceland sweet potato mash (or 300g sweet potatoes)
• 1/2 red onion
• 80 g whole breadcrumbs (breadcrumbs from about 2 slices of bread)
• 1 tbsp olive oil
• 4 tbsp sweet chilli sauce
• 1/2-1 red chilli (depending on how much of a kick you want it to have)
• Salt

Instructions

1. 1

   Cook the salmon and sweet potato mash according to the packet instructions (or peel and boil the sweet potatoes until soft if you’re using fresh ones).

2. 2

   Very finely chop your red onion and chilli (if using).

3. 3

   Put your cooked salmon fillet into a large bowl and break it up into small pieces. Add the sweet potato, breadcrumbs and chopped red onion and give it all a good stir.

4. 4

   Optional (or for after you’ve removed mixture for the children’s fishcakes) add the sweet chilli sauce (4 tbsp), chopped chilli, and season with salt. Give it another good mix.

5. 5

   Divide your mixture into 8 and roll each one into a ball. Pat it flat until you have something that resembles a fishcake.

6. 6

   If you have time, put the fishcakes onto a plate and cover with clingfilm. Put them into the fridge for about half an hour (this helps them to firm up and stay together during cooking – although I’ve skipped this step and still cooked them without any problems, you just have to handle them a touch more carefully).

7. 7

   Heat the olive oil (1 tbsp) in a large frying pan (you may want to cook these in 2 batches or use 2 pans so they’re not all squashed in). Turn the heat down to low-medium and add the fishcakes. Cook on one side for 4-5 minutes and then carefully flip them over. Cook them on the other side for a further 4-5 minutes until hot all the way through, then serve.