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sweet potato and salmon fishcakes

you can tell if a recipe is good by the amount of stains and crumbs on it. and this one is filthy because this is my favourite recipe ever! its so easy to make, and the sweet potato makes it different to your average fish cake. the only problem is with them is, once you have one you really must have another, and so on! speaking from experience, i recommend you make these when one or two of your family are out so you can really pig out!

500ml vegetable or fish stock
400g sweet potato peeled and diced
200-250g salmon fillets, skin removed and each one cut in half
Big pinch of paprika
Squeeze of lime juice
1 bunch of fresh, finely chopped chives, (optional)
salt and freshly ground black pepper
1 egg, lightly beaten
oil, for shallow frying or oiling

1 egg, lightly beaten
100g dried breadcrumbs


1.     Preheat the oven to 180C (350F), Gas Mark 4.

2.     Put the stock into a sauté pan and bring to boil. Add the sweet potato chunks and fish and cover with a lid. Leave to cook for about 10 minutes until the sweet potato and salmon are cooked. you can tell the fish is cooked because the flesh will be very shiny inside and will be the same colour all the way through.  the sweet potato should give easily when a knife is inserted into it.

3.     Take the pan off the heat and drain well into a colander set in the sink, then return the fish and sweet potato back to the pan, add the paprika, lime juice, chives, salt and pepper and the beaten egg, then mash.

4.     Take some fish cake mixture and squidge it into a fish-cake shape- this mixture should make 4-6 depending on size you want them.

5.     For the coating, put the lightly beaten egg in one bowl and the bread crumbs in another. Dip a fish cake into the egg, cover it and turn it then dip in the breadcrumbs. Repeat with other fishcakes.

6.     Put straight on a lightly oiled baking tray and bake straightaway in the oven for 20 minutes.

7.     Serve and enjoy!