Salmon and Fennel Sweet Potato Fish Cakes

Salmon and Fennel Sweet Potato Fish Cakes
A nutritious and homely evening meal using leftovers and love.
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Ingredients
  1. 2 large or 4 small sweet potatoes.
  2. Leftover cauliflower rice.
  3. 1 large organic egg.
  4. 1 large wild caught salmon steak.
  5. 1 bulb of fennel sliced and diced into very small pieces.
  6. Salt & pepper
  7. Coconut oil (for frying)
  8. A bunch of finely chopped dill.
To Serve
  1. Snow pea sprouts
  2. 4 organic eggs (fried)
  3. Mixed lettuce leaves
  4. Cucumber (sliced)
  5. Mixed sprouts
  6. 1 large ripe avocado (mashed with a fork).
Instructions
  1. 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.
  2. Take out and leave to cool slightly.
  3. Oil some baking paper on a tray and set aside.
  4. 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.
  5. Take off the heat and return to the potatoes.
  6. 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.
  7. 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!
Notes
  1. Serve with some Aoli and a slice of lemon.
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