Preparation time: 20 minutes
Cooking time: 1 hour
400g sweet potato
250g wild salmon fillets
150ml coconut milk
75g coconut flour
1tbs whole peppercorns
2 large eggs
1 small red onion finely chopped
1/2 juice of lemon
15g chopped parsley plus some leaves for the garnish
25g chives finely chopped
2 cloves of garlic crushed
1tbs coriander powder
4 or 5 large tbs of coconut oil
1 cos lettuce
150g cherry tomatoes halved
1 lemon cut into 8 pieces
This is a lovely straightforward recipe and although it takes an hour to prepare and cook, most of that time is taken up baking the potatoes and infusing the salmon, so don’t be put off.
Traditional fishcakes tend to be filled with plain potatoes and flour, but these use sweet potatoes and coconut flour instead. These alternative ingredients increase their nutritional value, particularly the sweet potatoes which are full of carotenoids like vitamin A. Vitamin A is thought to be extremely beneficial to your skin’s health, thickening your dermis and reducing your wrinkles.
- Preheat your oven to 200˚C and, depending on their size, bake the sweet potatoes for between 30 and 45 minutes. Ensure they are cooked through and completely soft.
- Whilst the potatoes are cooking, add the salmon fillets to a large saucepan and completely cover in coconut milk. Add paprika and peppercorns to the pan and bring to the boil for around two minutes.
- Remove the saucepan from the heat and leave the salmon in the pan while the potatoes cook, allowing the flavours to completely infuse.
- In a large mixing bowl add the eggs, onion, lemon juice, finely chopped parsley, chives, garlic and coriander powder.
- Remove the salmon fillets from the saucepan and remove the skin from the fillets. Break up the salmon fillets and add the flakes of fish to the mixing bowl.
- Remove the sweet potatoes from the oven and remove their skins. You should find they peel off quite easily. If they don’t just scoop the flesh out and add to the mixing bowl.
- Now mix the coconut flour together with the coconut milk you have left in the saucepan and add this mixture to the other ingredients in the mixing bowl. Use a fork to thoroughly mix all the ingredients together and then use your hands to create the fish cake patties.
- In a large frying pan, heat up the coconut oil and cook your fish cakes until golden brown. Once cooked, remove from the pan and place on a plate with absorbent paper.
- Serve on a bed of cos lettuce leaves and garnish with cherry tomatoes, lemon pieces and parsley.