Here’s a super simple salmon and sweet potato fish cakes recipe that has rescued me from my non-existent meal-planning this week.
Monday is the day when the internet comes alive with posts and tags about Meal Plan Monday.
I don’t do a Meal Plan Monday post. I don’t meal plan on a Monday, but on a Friday.
Well usually I do, but my Friday routine went to pot last week as we were too busy having fun.
“He who fails to plan, is planning to fail” Sir Winston Churchill
So, Churchill (among many others who share the same opinion – cue Benjamin Franklin et al) may be onto something here.
We managed to get through the weekend by an impromptu stop off at Asda (not my usual stomping ground) – and the Pizza Vita tasted mighty fine.
Realisation that we have nothing for dinner dawned on me as I awoke this morning. As did the realisation that there’s little chance of me doing a grocery shop today, as we have plans.
It’s times like this I miss my Sainsbury’s on-line delivery.
Fortunately I have a knack of being able to think outside the recipe. To date I have never not been able to rustle something up for dinner from what I have in my minimal freezer and store-cupboard stocks.
In fact today’s recipe is one that has been milling around in my mind for a while, and I have been keen to give it a go.
Salmon and Sweet Potato Fish Cakes Recipe
(with Honey & Mustard dressing – sounds rather fancy for a Monday? Nah – super simple with minimal ingredients)
To make 4 Salmon & Sweet Potato Fish Cakes you will need:
3 to 4 sweet potatoes – approx. 450g/1lb
2 fresh salmon fillets (or 2 x 200g tins of cooked salmon)
50g ground almonds (you can also use fine breadcrumbs)
Spray cooking oil
How to make:
Peel and cube the sweet potatoes and steam with the salmon fillets for 20 minutes:
When cool mash the potatoes ((or put them through a potato ricer (I love love love my potato ricer)):
Mix thoroughly, but carefully, with 1 tablespoon of dried herbs – season with black pepper and a pinch of salt
I don’t use tinned Salmon (long story involving Sunday tea as a child!)- but tinned can be a fantastic way to cut costs and also take a short-cut.
Make sure the 3 ingredients are combined:
Make 4 equally sized patties – approx. the size of your palm:
On each side sprinkle enough ground almonds to cover the top:
Place on a baking tray and refrigerate for a minimum of 15 minutes:
Pan fry the salmon and sweet potato fish cakes in a non-stick pan until firm:
While frying make the dressing.
You need approx one large tablespoon of yogurt, plus a teaspoon of honey and a teaspoon of mustard per person.
I’ve used Alpro as I wanted my meal to be Paleo (that’s also why ground almonds are used instead of breadcrumbs) – but Greek yogurt would work really well also.
To serve I added a rocket and baby plum tomato salad.
Dinner is served – My Salmon and Sweet Potato Fish Cakes recipe – made with minimal ingredients and not a meal-plan in sight.