Salmon and Fennel Sweet Potato Fish Cakes
A nutritious and homely evening meal using leftovers and love.
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- 2 large or 4 small sweet potatoes.
- Leftover cauliflower rice.
- 1 large organic egg.
- 1 large wild caught salmon steak.
- 1 bulb of fennel sliced and diced into very small pieces.
- Salt & pepper
- Coconut oil (for frying)
- A bunch of finely chopped dill.
- Snow pea sprouts
- 4 organic eggs (fried)
- Mixed lettuce leaves
- Cucumber (sliced)
- Mixed sprouts
- 1 large ripe avocado (mashed with a fork).
- Wash and put the potatoes on a baking tray in a medium oven until soft when squeezed. In my oven this takes about an hour at 220 degrees, and can vary depending on the size of the potato.
- Take out and leave to cool slightly.
- Oil some baking paper on a tray and set aside.
- Meanwhile in a pan melt the oil and lightly fry the fennel until soft, add in the sliced raw salmon and cook through until a solid pink, add the cauliflower rice and season well.
- Take off the heat and return to the potatoes.
- Peel the skin off and place in a bowl, add the finely chopped dill, salmon and fennel mixture, egg and mash with a fork until combined. With wet hands, mould 8 medium sized patties and place on an oiled baking tray with baking paper. Drizzle a little oil over the top and place back in the oven for a further 20 minutes or until golden and crisp on both sides. I like to turn them over half way through.
- I like to create little stacks, and don't forget to fry your eggs and pop in the middle of your fish cakes held in place with some avocado. Enjoy!
- Serve with some Aoli and a slice of lemon.