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Shredded Sweet Potato & Salmon Fishcakes

Make 8 - serves 4 - 8 people


2 Salmon fillets - wild salmon supplies more protein

2 medium sweet potatoes

1 cup of cooked and mashed butterbeans (Lima)

5 finely chopped spring onions

Chopped fresh coriander

Half a cup of sesame seeds

Toasted sesame oil

Tamari soy sauce - or mineral salt for seasoning

1 egg white for binding

Sliced lime for serving

(Remove salmon and add more butter beans to make fishcakes Vegetarian)


Pre-cook the salmon and leave to cool. Prepare a tray with some grease proof baking paper.

Use small bottomless cutters or tins to shape the fishcake or shape by hand. Heat oven to 160 degrees celsius.

Grate the sweet potato, place in a bowl, flake the salmon and

mix in, then add 80% of the spring onions, sesame seeds, coriander, a few splashes of Tamari or seasoning. Mash the butterbeans with s ome sesame oil and add to mixture. Finally add the egg white and mix in. Make your fishcakes with a cutter. Cook for 20-25 minutes until the centre is firm.

Remove from oven and sprinkle with remaining sesame seeds, coriander and onions.

Finally when serving use splash of Tamari and a squeeze of lime juice.

Health benefits: Antiaging, good for skin, good for gut health, immune protective, hormone balancing, brain health and weightloss.

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