Simple Salmon Fishcakes

Nutrition Facts

Servings 4


Amount Per Serving
Calories 225
% Daily Value *
Total Fat 11g17%
Saturated Fat 2g10%
Sodium 64mg3%
Total Carbohydrate 15g5%
Dietary Fiber 3g12%
Sugars 3g
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time20 mins
Total Time1 hr 20 mins
Yields4 Servings
Ingredients
 2 Fillets salmon
 2 Medium sweet potatoes
 1 handful Parsley
 2 ½ tbsp Nutritional yeast
 5 tbsp Ground almonds
 1 Egg
 Salt & pepper to taste
Method
1

Preheat your oven to 180C. Using a sharp knife, mark your sweet potatoes with an "X", then bake in the oven for 40 minutes to an hour, or until soft and tender. In the meantime, drizzle salmon fillets lightly in olive oil and season. Wrap in foil, then place in the oven for the final 12-15 minutes of baking (this depends on the thickness of your salmon).

2

Remove both salmon and sweet potatoes from the oven and allow to completely cool

3

Spoon the sweet potato filling into a mixing bowl, then flake over the cooked salmon. Combine the two.

4

Stir in the chopped parsley and the egg, then stir in the ground almonds - one tablespoon at a time - until the mixture is firm enough to handle. Season to taste.

5

Shape into patties, then place on a plate and cover. Place in the fridge to firm for an hour, then preheat your oven to 180C. Bake the salmon fishcakes for 25-30 minutes, or until golden and crisp.