Salmon & Sweet Potato Fisncakes

by Liz Earle, MBE


"Not only does seaweed boast an impressive nutritional profile but, with so many varieties available, it is a joy to cook with. For this seaweed recipe, traditional Scottish fishcakes have been given a fresh twist – packing them with even more nutrition from, and taste of, the sea. Delicious alongside samphire, these fishcakes make a lovely, light supper."


For more Liz Earle recipes visit Liz Earle Wellbeing


Wellbeing Wisdom

  • Seaweed contains essential minerals, fibre and protein
  • It is also a rich source of iodine, vital for a healthy thyroid, which will help you maintain a healthy metabolism


Ingredients

  • 3 Medium King Edward Potatoes
  • 2 tbsp Rapeseed Oil
  • 1 Red Onion, Finely Chopped
  • 3 Cloves Garlic, Crushed and Chopped
  • 300g Salmon Fillets, Diced
  • 1/2 Lemon, Juice and Zest
  • 1 tbsp Mara Shony Seaweed
  • Handful Fresh Parsley, Finely Chopped
  • 1 Organic Egg
  • 30g Bread Crumbs
  • 100g Samphire

Method

  1. Preheat the oven to 190˚C/375˚F/gas mark 5. Prick the potatoes and place in the oven for 45 minutes.
  2. Heat 1 tbsp rapeseed oil in a pan and sauté the red onion and garlic for a few minutes until soft. Add the diced salmon fillet and cook through. Grate over the zest of half a lemon and squeeze the juice into the pan with the salmon. Cook for a few minutes until the salmon loses transparency, then remove from the heat.
  3. When the potatoes are soft and cooked through, scoop out the flesh with a spoon and add into a bowl with the salmon, red onion and garlic. Add the seaweed and chopped parsley, and mix together well. Season with cracked black pepper and a touch of sea salt. Shape the mixture into 6-8 fish cakes.
  4. In a bowl, beat the egg and pour the breadcrumbs into another bowl. Dip each fishcake first into the egg and then the breadcrumbs. Heat 1 tbsp of rapeseed oil in a saucepan and pan-fry each fishcake until golden and crispy on the outside.
  5. Bring a medium pan of fresh, salted water to the boil. Place the samphire in the water and cook for 3-4 minutes. Drain and toss with the butter and a little olive oil. Serve alongside the crispy fishcakes.

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