SALMON AND SWEET POTATO CAKES WITH AGRODOLCE RELISH AND ARUGULA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Put the potatoes in a small pot, cover with water, and bring to a boil over high heat. Salt the water and cook until tender, 10 to 12 minutes. Drain, then return the potatoes to the pot and mash.
- Meanwhile, put the salmon fillets in a skillet with the wine, bay leaf, and enough water to come up to the top of the fillets, but do not cover. Bring to a boil over medium heat, then reduce heat to a simmer and poach until opaque about 8 to 10 minutes. Remove the skin and transfer the salmon to a bowl. Flake the fish with a fork and season with salt and pepper, to taste. Add the mashed sweet potatoes to the bowl along with the seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and dill. Mix to combine. The fish cake mixture needs to be just firm enough to mold into cakes. If its too wet, add a few more crumbs.
- Heat 2 skillets, side by side, 1 with 2 tablespoons extra-virgin olive oil (2 turns of the pan) over medium heat, the other with 1 tablespoon extra-virgin olive oil (a turn of the pan) over medium-high heat. Form the salmon mixture into 4 (4-inch) patties, coat in the remaining crumbs, and then add them to the first pan. Cook the fish cakes until light golden, about 2 to 3 minutes on each side. Add the red onions, celery, and garlic to the second pan and cook 3 to 4 minutes. Add the tomatoes, season with salt and pepper, to taste, and cook 2 minutes more. Stir the vinegar into the sauce, then sprinkle the sugar over top and toss to coat the tomatoes. And arugula.
- Arrange the fish cakes on individual serving plates alongside the arugula. Top with the agrodolce relish and serve.
SPICY SALMON AND SWEET POTATO FISHCAKES
Make spicy salmon and sweet potato fishcakes, in which the two delicious ingredients come together really well alongside a little spice and coriander.
Provided by Elaine Lemm
Categories Entree
Time 46m
Yield 4
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Cube the sweet potato into roughly 1 inch/2.5cm pieces. Place into a pan of cold water with a pinch of salt, bring to the boil and cook the potato until soft, about 10 minutes. Once cooked, drain through a colander and put to one side.
- Place the Thai curry paste in a large bowl, add the drained, sweet potato and mash loosely with a fork or potato masher.
- Flake the steamed salmon and add to the sweet potato mash and stir gently to combine the ingredients. Do not over stir as the mixture will become mushy.
- Add 1 tablespoon of the breadcrumbs to the sweet potato and salmon mixture and again, stir well but gently. Add the chopped cilantro/coriander leaves, stir again. Season well with salt and freshly ground black pepper.
- Divide the mixture equally in 4, then roll each into a ball. Gently flatten to create a fishcake. The mixture is quite soft so handle with care.
- Place the remaining breadcrumbs in a shallow dish.
- One by one, gently press the fishcakes into the breadcrumbs, flip over and make sure the whole cake has a light covering of crumbs. Repeat with the remaining three cakes.
- Place the fishcakes in the fridge for 15 minutes to chill.
- Heat the oil in a frying pan until hot but not smoking. Cook the fishcakes one at a time for 3 to 4 minutes on each side or until a crisp golden brown. The fishcakes are very soft and may become a little misshapen, but no worries, they still taste amazing.
- Keep warm in the oven until ready to serve. Serve with a herb mayonnaise or a tartare sauce on fresh steamed greens or with a mixed salad.
Nutrition Facts : Calories 372 kcal, Carbohydrate 26 g, Cholesterol 55 mg, Fiber 4 g, Protein 22 g, SaturatedFat 2 g, Sodium 206 mg, Fat 20 g, ServingSize 4 fishcakes (4 servings), UnsaturatedFat 16 g
SALMON, SWEET POTATO & CORIANDER FISHCAKES WITH TAHINI DRESSING
Fry up some fishcakes for an easy supper on busy weeknights. They're full of nutrients from the omega-3 in the salmon and vitamin C in the sweet potato
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Fish Course, Lunch, Starter, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Peel the sweet potato and cut into rough chunks, then put in a microwaveable bowl with a splash of water. Cover with cling film, then cook on high for 8 mins. Alternatively, you can cook these on a hob for 10 minutes. Meanwhile, whisk the tahini with the lemon juice and enough water to make a thick dressing. Season and set aside.
- Carefully remove the cling film from the sweet potato, then blitz in a food processor until mashed but not pureed. Leave to cool for 5 mins, then add the coriander and coriander seeds. Blitz to a herby mash, (be careful not to over blitz as you still want some texture) and transfer to a mixing bowl. Then add the salmon, lemon zest, flour and some seasoning. Pulse again - you want the salmon to be roughly mixed in, rather than obliterated to mush.
- In a small bowl add the remaing flour and shape into four fishcakes, dipping into the flour to fully coat. Pop on a plate and press them down lightly to create patties. Chill in the fridge for 30 minutes. Add the remaining tbsp of olive to a large non-stick frying pan over a medium heat. Add the fishcakes and fry for 5 mins on each side until crisp and golden. Serve with the lemon wedges, tahini dressing and salad.
Nutrition Facts : Calories 607 calories, Fat 36 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 0.3 milligram of sodium
SWEET POTATO SALMON CAKES
Very easy. These freeze well. Enjoy!
Provided by sherry
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- Stir egg, melted butter, ginger, salt, turmeric, and coriander together in a small bowl.
- Flake salmon into a wide bowl. Mix in sweet potato. Stir in egg mixture. Add flour, 1 tablespoon at a time, stirring after each addition. Add 1 extra tablespoon flour if mixture is still too wet. Form into 6 patties.
- Heat oil in a large skillet over medium heat. Fry patties in the hot skillet until crispy and golden brown, about 3 minutes per side.
Nutrition Facts : Calories 344 calories, Carbohydrate 28.6 g, Cholesterol 103.4 mg, Fat 15.6 g, Fiber 2.1 g, Protein 21.6 g, SaturatedFat 4.8 g, Sodium 1145.8 mg, Sugar 4.8 g
SWEET POTATO FISH CAKES
Provided by Mark Bittman
Categories dinner, appetizer
Time 2h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Pierce sweet potatoes several times with a knife, then place in foil-lined roasting pan. Roast until potatoes are soft, an hour or longer. Cool.
- Meanwhile, poach cod in salted water to cover until it begins to flake, about 10 minutes. Drain well and cool. Combine ginger, garlic, shallot, cilantro, cayenne, allspice and a large pinch of salt in a small food processor and mince, or mince by hand.
- Scoop flesh of sweet potatoes into a bowl. Discard skins. Add fish and spices and blend with your hands. Taste and adjust seasoning. Shape into four hamburger-size patties.
- Place oil in a 12-inch skillet, preferably nonstick, and turn heat to medium. Wait until oil is hot, then add one fish cake; it should sizzle. If it does not, wait another minute before adding others. Cook cakes carefully so that they brown thoroughly without burning. Turn after 5 minutes and brown on other side. Serve hot, with lime wedges and more cilantro.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 1 gram, Fiber 3 grams, Protein 22 grams, SaturatedFat 0 grams, Sodium 481 milligrams, Sugar 4 grams
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