Dinner

Sweet Potato Salmon Fishcakes

Name: Sweet Potato Salmon Fishcakes
Total time: 35 min
Yield: 4 servings
Ingredients: 500g sweet potatoes, peeled and diced; 1 tin pink salmon (213g), drained, skin and bones removed; 2 spring onions, finely sliced; 1 egg; 50g breadcrumbs (wheat); 1 tbsp vegetable oil

Soft fishcakes of sweet potato and tinned salmon in a crunchy crumb.

Golden fried pieces on a white plate with a pot of dipping sauce

35 minServes 4230 kcal per serving

What you need

500g sweet potatoes, peeled and diced
1 tin pink salmon (213g), drained, skin and bones removed
2 spring onions, finely sliced
1 egg
50g breadcrumbs (wheat)
1 tbsp vegetable oil

How to make it

Step 1
Steam or microwave the sweet potato for 8 to 10 minutes until soft and mash.
Step 2
Mix in the salmon and spring onions and shape 8 cakes.
Step 3
Dip in egg, then crumbs.
Step 4
Fry in oil for 3 minutes each side, or bake at 200°C (180°C fan) for 18 minutes.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	230 kcal
Protein	16 g
Carbohydrate	28 g
Fat	6 g

This recipe fits these eating styles by the numbers and the ingredients: Low carb.

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Last updated 24 September 2026