Quinoa Coated Salmon Sweet Potato Fishcakes Recipes

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QUINOA-COATED SALMON & SWEET POTATO FISHCAKES



Quinoa-coated salmon & sweet potato fishcakes image

Make some quick and easy salmon fishcakes with a lovely quinoa coating. Perfect served with peas and vegetables or a side salad

Provided by chintalpatel

Categories     Dinner

Time 55m

Number Of Ingredients 7

750g sweet potatoes (about 4 medium sized)
65g quinoa (red and black mix, if possible)
1 tbsp oil, plus a little extra for brushing
240g skinless and boneless salmon fillets
small bunch of chives, chopped
90g watercress
200g frozen peas, cooked

Steps:

  • Wash the sweet potatoes, prick each of them a few times with a fork and cook them in the microwave for around 10 mins - the time varies depending on the size. Alternatively, bake in the oven at 180C/160C fan/gas 4 for about 45 mins. Scoop the flesh into a bowl. Reserve the skins to make crisps, if you like (see tip, below).
  • Tip the quinoa into a saucepan and pour over 150ml boiling water, cover with a lid and simmer for about 15 mins until the water has been absorbed. Drain well, spread out on a plate and set aside.
  • Drizzle a little oil in a frying pan over a medium heat, then fry the salmon fillets for a few minutes on each side. Tip into the bowl with the sweet potato, then add the chives. Mix well to break up the fish, and season to taste.
  • Heat the oven to 180C/160C fan/gas 4. Form the mixture into eight equal-sized fishcakes. Dip each fishcake into the plate of quinoa and coat fully, pressing to help it stick. Brush with a little olive oil and place on a baking tray lined with baking parchment. Bake for about 15-20 mins until golden. Serve with the watercress and peas, and sweet potato crisps, if you like.

Nutrition Facts : Calories 428 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.2 milligram of sodium

SWEET POTATO FISH CAKES



Sweet Potato Fish Cakes image

Provided by Mark Bittman

Categories     dinner, appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 11

2 medium sweet potatoes
1 pound cod fillets
Salt to taste
1 inch-long piece ginger root, peeled and cut into chunks
3 cloves garlic, peeled and smashed
1 large shallot, cut in chunks
1/2 cup chopped cilantro, more for garnish
1/2 teaspoon cayenne or chili powder
1/4 teaspoon ground allspice, or to taste
Olive or vegetable oil as needed
Lime wedges

Steps:

  • Heat oven to 425 degrees. Pierce sweet potatoes several times with a knife, then place in foil-lined roasting pan. Roast until potatoes are soft, an hour or longer. Cool.
  • Meanwhile, poach cod in salted water to cover until it begins to flake, about 10 minutes. Drain well and cool. Combine ginger, garlic, shallot, cilantro, cayenne, allspice and a large pinch of salt in a small food processor and mince, or mince by hand.
  • Scoop flesh of sweet potatoes into a bowl. Discard skins. Add fish and spices and blend with your hands. Taste and adjust seasoning. Shape into four hamburger-size patties.
  • Place oil in a 12-inch skillet, preferably nonstick, and turn heat to medium. Wait until oil is hot, then add one fish cake; it should sizzle. If it does not, wait another minute before adding others. Cook cakes carefully so that they brown thoroughly without burning. Turn after 5 minutes and brown on other side. Serve hot, with lime wedges and more cilantro.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 1 gram, Fiber 3 grams, Protein 22 grams, SaturatedFat 0 grams, Sodium 481 milligrams, Sugar 4 grams

SWEET POTATO SALMON CAKES



Sweet Potato Salmon Cakes image

Very easy. These freeze well. Enjoy!

Provided by sherry

Time 25m

Yield 3

Number Of Ingredients 10

1 large egg, beaten
1 tablespoon salted butter, melted
1 teaspoon ground ginger
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon ground coriander
1 (7.5 ounce) can salmon, drained
1 cup mashed canned sweet potato
¼ cup all-purpose flour, or more as needed
1 tablespoon olive oil, or as needed

Steps:

  • Stir egg, melted butter, ginger, salt, turmeric, and coriander together in a small bowl.
  • Flake salmon into a wide bowl. Mix in sweet potato. Stir in egg mixture. Add flour, 1 tablespoon at a time, stirring after each addition. Add 1 extra tablespoon flour if mixture is still too wet. Form into 6 patties.
  • Heat oil in a large skillet over medium heat. Fry patties in the hot skillet until crispy and golden brown, about 3 minutes per side.

Nutrition Facts : Calories 344 calories, Carbohydrate 28.6 g, Cholesterol 103.4 mg, Fat 15.6 g, Fiber 2.1 g, Protein 21.6 g, SaturatedFat 4.8 g, Sodium 1145.8 mg, Sugar 4.8 g

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