Sensational Salmon, Sweet Potato and Spinach Fishcakes with Beetroot Relish
This recipe was created for a number of reasons: I had some salmon that needed using up, I really love sweet potato and wanted to see what it was like in a fishcake and, of course, I was hungry.
I have to say the results were pretty fantastic and this will certainly become one of my staple lunches! The fishcakes themselves are have a crunchy outer layer before you plunge into the softer and slightly sweet flavour of the salmon and sweet potatoes. This sweetness is then balanced with a subtle touch of acidity from the lemon and capers in the fishcakes themselves but also from the relish, which really packs a flavour punch. I ate this for my lunch but it would work equally well for a light dinner with some salad.
Sensational Salmon, Sweet Potato and Spinach Fishcakes with Beetroot Relish
Serves 4
450g skinless, boneless salmon fillet (or the same amount of leftover salmon)
olive oil
450g sweet potato, peeled and cut into small chunks
180g spinach, washed and chopped
1/2 lemon, zest only
2 tbsp capers
flour (I used brown rice flour but plain is fine)
salt and pepper
For the beetroot relish:
250g raw beetroot, peeled
1-2 tbsp horseradish sauce (to taste)
1 tbsp chopped fresh parsley
handful of fresh chopped chives
3 heaped tbsp crème fraîche
1/2 lemon, juice only
salt and pepper
If using uncooked salmon, preheat the oven to 190C. Drizzle the salmon with 2 tsp of the oil, season, cover with foil and bake in the oven for 15-20 minutes, until cooked through. Cool, then flake into pieces either using a fork or your hands.
Once you have cold, flaked salmon, place a pan of salted boiling water over a high heat. Add the sweet potato chunks and cook for 15 minutes. Drain and then purée using a hand blender or a food processor until smooth and leave to cool.
Put the spinach into a frying pan, add 2 tbsp water, then cover and cook 2-3 minutes, until wilted. Drain well, cool and then roughly chop.
In a large bowl, mix together the mashed potato, flaked salmon and chopped spinach. Add the lemon zest, capers and enough flour to make the mixture firm enough to mould (about 3 tbsp), season well and mix until combined. Divide the mixture into eight equal portions and shape into patties. Cover and chill while you prepare the relish.
For the relish, coarsely grate the beetroot, and add the horseradish, parsley, chives, crème fraîche and lemon juice. Season well, mix to combine, then taste and add more seasoning as required.
Lightly coat the fishcakes in the flour. Heat 2 tbsp of the oil in a large frying pan over a medium-high heat. Cook the fishcakes in two batches of four, for around 4-5 minutes on each side, adding more oil if necessary. Serve immediately with the relish.
I have to say the results were pretty fantastic and this will certainly become one of my staple lunches! The fishcakes themselves are have a crunchy outer layer before you plunge into the softer and slightly sweet flavour of the salmon and sweet potatoes. This sweetness is then balanced with a subtle touch of acidity from the lemon and capers in the fishcakes themselves but also from the relish, which really packs a flavour punch. I ate this for my lunch but it would work equally well for a light dinner with some salad.
Sensational Salmon, Sweet Potato and Spinach Fishcakes with Beetroot Relish
Serves 4
450g skinless, boneless salmon fillet (or the same amount of leftover salmon)
olive oil
450g sweet potato, peeled and cut into small chunks
180g spinach, washed and chopped
1/2 lemon, zest only
2 tbsp capers
flour (I used brown rice flour but plain is fine)
salt and pepper
For the beetroot relish:
250g raw beetroot, peeled
1-2 tbsp horseradish sauce (to taste)
1 tbsp chopped fresh parsley
handful of fresh chopped chives
3 heaped tbsp crème fraîche
1/2 lemon, juice only
salt and pepper
If using uncooked salmon, preheat the oven to 190C. Drizzle the salmon with 2 tsp of the oil, season, cover with foil and bake in the oven for 15-20 minutes, until cooked through. Cool, then flake into pieces either using a fork or your hands.
Once you have cold, flaked salmon, place a pan of salted boiling water over a high heat. Add the sweet potato chunks and cook for 15 minutes. Drain and then purée using a hand blender or a food processor until smooth and leave to cool.
Put the spinach into a frying pan, add 2 tbsp water, then cover and cook 2-3 minutes, until wilted. Drain well, cool and then roughly chop.
In a large bowl, mix together the mashed potato, flaked salmon and chopped spinach. Add the lemon zest, capers and enough flour to make the mixture firm enough to mould (about 3 tbsp), season well and mix until combined. Divide the mixture into eight equal portions and shape into patties. Cover and chill while you prepare the relish.
For the relish, coarsely grate the beetroot, and add the horseradish, parsley, chives, crème fraîche and lemon juice. Season well, mix to combine, then taste and add more seasoning as required.
Lightly coat the fishcakes in the flour. Heat 2 tbsp of the oil in a large frying pan over a medium-high heat. Cook the fishcakes in two batches of four, for around 4-5 minutes on each side, adding more oil if necessary. Serve immediately with the relish.
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