These little patties are jam packed with flavour and are a great option for a quick, healthy meal. Enjoyed hot or cold – they’re a weekly staple.


  • 2 sweet potatoes (roughly 300g)
  • 150 fillet of salmon
  • 1 eggs
  • Plain flour
  • 1 Leek
  • Small handful of parsley
  • Olive oil


  1. Bring a large pot of salted water to the boil. Peel sweet potatoes and cut into pieces. Place potatoes in the boiling water, bring to the boil.
  2. Wraps your salmon fillets in foil and place in a colander over the boiling water. Then cook for about 10 minutes or until cooked.
  3. Chop parsley and leek. Place leek in to a pan with oil and caramelize.
  4. Once cooked remove the fish from the foil and strain the sweet potato.
  5. Let sweet potato cool then place into a large bowl and mash.
  6. Remove the skin from the fish and break up then add to the mash. Add parsley, egg, flour, leek, salt and pepper. Mash well.
  7. Dust a plate with flour and divide mash into 4 even patties and dust with flour*. Place them in the fridge to firm up.
  8. Place a frying pan on medium heat with some olive oil.
  9. When the oil is hot place the fish cakes into the pan and cook on each side for about 4 minutes.
  10. Once they are golden brown, remove and serve.

* Note: when making into the patties, be sure to dust your hands with flour to avoid it sticking.


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