Tag Archives: fishcakes

Prawn & Sweet Potato Fishcakes

I saw a similar recipe to this in Delicious magazine, it was indeed delicious but after I over bought some sweet potatoes and ran out of paprika I thought I would make a a couple of substitutes to see what the end result tasted like and it was pretty great! Elix preferred the sweet potato version which was a positive and obviously the addition of sweet potatoes instead of the usual white potatoes gives this dinner an extra boost of vitamins A and C so are good for the immune system and healthy bones aswell as being a good source of fiber which helps our hearts and tummys.

Anyway on to the recipe which is pretty easy to make (even in the building site which is my kitchen at the moment!) – get a frying pan and a food blitzer ready as we will be using these.

Serves 3 (makes 6 fishcakes)
1 large roasted red pepper (i used one from a jar)
40g Ground Almonds
1.5tsp Lemon Juice
2 Garlic Cloves
1tsp Cayenne Pepper
2 Sweet Potatoes – peeled and diced
250g Prawns – roughly chopped
100g Breadcrumbs (i used wholewheat bread)
2 Eggs

First thing first, get those sweet potatoes on to boil and cook until just soft enough to mash – dont want to overcook as they will be too wet for the fishcake.
Whilst these are on the hob, blitz together the pepper, cayenne pepper, ground almonds, 1 garlic clove and lemon juice to make a paste and leave to one side in a large bowl. When the potatoes are
cooked, drain and mix with the pepper paste – mash everything together and leave to one side to cool. In the frying pan, lightly fry the remaining garlic clove with the prawns until the prawns are cooked through. Pop the cooked prawns and any garlic into the potato and paste mix and mix together.
When the mixture is cool enough to handle, use your hands to mould into 6 fishcakes. To ensure the fishcakes are firm enough to coat and cook, place in the fridge for 30 minutes, dont worry if you dont have time though – I coated them and cooked them when they were still a little warm and as long as you’re careful they will cook fine!
To coat, place the eggs into a bowl and beat and place the breadcrumbs onto a plate. Heat some rapeseed oil in the frying pan and once you have gently coated the fishcakes in the eggs and then the breadcrumbs, place into the pan and allow 3 minutes on each side for the fishcakes to crisp up and heat up (dont forget everything is already cooked!).
I served with a broccolli, sugarsnap and spinach salad and cider vinegar dressing but any fresh side salad or veggies would work well as the fishcakes are packed with flavour – sweetness from the pepper and potatoes and a little kick from the cayenne pepper. Next time Elix wants a fried egg on top which will also be delicious!


Healthy Salmon, Courgette & Sweet Potato Fishcakes and Salad

Happy New Year! Once again, Elix and I are trying to be healthy – she is on a bikini diet before her holiday to sunny Dubai and I’m just on a health kick along for the ride! This is difficult given the collection of new cookbooks I got for Christmas, Nigella, Gizzi, Nigel Slater and Elix got the Spuntino book from your’s truly aswell. 

Our meals this week have consisted of Vietnamese Salmon Salad, Spiced Butternut Squash and Vegetable Soup and the delight which Elix made last night (and I helped a bit) which was a twist on Nigel Slater’s Salmon and Courgette Fishcakes with the Spuntino Asparagus and Hazelnut Salad with a Soft Boiled Egg on the side.

 The original fishcake recipe uses potatoes but we adapted for Sweet Potato – healthier, lighter, tastier and more nutritious. Sweet Potatoes are packed with Vitamins A, B6 and C and antioxidants aswell as being a good source of fiber and magnesium and being low in sodium and saturated fat. We didn’t add any salt to this recipe as we found the fishcakes were tasty enough especially with the salad and egg on the side.

 Serves 3 (we saved a portion for packed lunch another day!)


2 Salmon fillets

1 large sweet potato

2 Spring Onions – sliced

2 Courgettes – grated

Olive Oil

 Grate the courgette and leave to dry out on some kitchen paper for 30 minutes or so. Peel the sweet potato and cut into chunks and boil until soft enough to mash (should take around 10-15 minutes). Bake the salmon in the oven at 180 degrees until cooked through.

Once the courgettes have lost some moisture (we didn’t manage to get them “dry” ) fry lightly in some olive oil with the spring onions until lightly golden, then mix in the mashed sweet potato until all combined. Lastly flake the salmon through and mix together. Let the mixture cool slightly (Elix did not do this and burnt her hands!) and using a little flour shape into 6 fishcakes – leave to cool thoroughly in the fridge for 30 minutes as they are easier to fry and less likely to fall apart in the pan when cooking.

 Whilst you are waiting for this – get onto the Salad. Apologies in advance for my casual approach to measurements for the dressing and hazelnut crumb – i went by taste for this one and you should too…..


Bag of Mixed Leaves – we used lambs lettuce, frisee and rocket

Asparagus – boiled until al dente

3 Eggs

2 Spring Onions – sliced

Handful of Hazelnuts

1 Tsp each of Cumin Seeds, Caraway Seeds, Black Sesame Seeds & Coriander Seeds


3tbsp Olive Oil

1tbsp Red Wine Vinegar

1tsp Dijon Mustard

Caster Sugar

Salt & Pepper

 Dry toast the hazelnuts in a pan, be careful not to burn them. Remove and toast the seeds until the spicy, warm aroma arrives, the seeds may start to pop so be careful – remove from the pan and leave to cool with the hazelnuts.

For the dressing, mix all the ingredients together, this gives a lovely vinaigrette which complements the nutty crumb perfectly and is so light it doesn’t clash with the fishcakes. You may wish to add grated garlic for extra heat and adjust if you like your dressing to have more punch by adding more mustard or vinegar.

Boil the eggs – I find that popping the eggs into already boiled water for 6 minutes usually gives a good soft centre –not too runny so good for salads like this one but stick with your own method for boiling eggs as I find everyone seems to have their own way which works for them!

Once cooled, grind the nuts and seeds down either with a pestle and mortar or in a food processor (we used the nutribullet).

Assemble the salad simply by tangling the leaves on the plate, scattering with the asparagus and spring onion and finally top with the egg. Dress with the vinaigrette and then sprinkle with the spicy nutty crumb for texture at the end.

 Finally, for the fishcakes, lightly fry in olive oil until golden on the bottom and then carefully flip over for a few minutes on the other side. We followed Nigel’s advice in the book by frying them and not moving them around the pan to avoid them breaking up and ensure even cooking – it took about 6 minutes on each side to cook through and get a lovely crisp on the outside.