Salmon and sweet potato fishcakes
Fishcakes are mostly fried and often contain breadcrumbs − not ideal in the least. I fancied a lighter fishcake, with a bit of a kick. So, I created this hot, sweet and zesty version, which is baked and does not have refined carbs; and is all the more pleasing! These fishcakes also make a wonderful combination with the nutty roasted vegetables.
Sweet potato − 1, large
Wild Pacific red salmon − 1 tin (213 g)
Pickled beetroot − 1, large, minced into 3-mm cubes
Spring onion − 1, large, very thinly sliced
Chilli paste − ½ teaspoon (optional; I have used Sambal Udang Bercili Ranggup, which can be found in Chinese/Asian supermarkets)
Erythritol Gold − 1 tablespoon
Salt − ⅓ teaspoon (I have used pink Himalayan salt)
Fine almond flour − 1 tablespoon
White of 1 egg
Juice of 1 lime
Crushed black pepper to serve
1. Roast the sweet potato whole, with the skin on, in the oven until soft (without oil, approximately 30 minutes at 200°C).
2. Remove the skin from the sweet potato, and mash together with the red salmon, salt, chilli paste, erythritol, egg white and almond flour.
3. Add in the beetroot and spring onion, and mix well. Squeeze the lime juice over the mixture.
4. Make the mixture into 4-cm patties, and place onto a baking tray lined with grease-proof paper, and the paper sprayed with a tiny bit of oil to ensure that the fichcakes don’t stick to the paper (do not use tin foil, as the patties will stick).
5. Place into a preheated oven and bake at 180°C for 12 minutes, and then turn fishcakes over and bake for a further 12 minutes.
6. Sprinkle with crushed black pepper to serve.