Narrated Food
Salmon & Sweet Potato Fishcakes
Crispy pan-fried fishcakes made with canned salmon and sweet potato, served with a lemon yogurt dip.
Method
- 1Mix salmon, sweet potato, egg, spring onion, and paprika; season.
- 2Shape into 6 patties; coat in cornmeal.
- 3Pan-fry in oil over medium heat 3–4 min per side until golden.
- 4Mix yogurt with lemon and dill.
- 5Serve fishcakes with yogurt dip and green salad.
Why it might be useful today
A practical protein anchor when the day needs something more substantial.
Fishcakes stretch one or two tins of salmon into a satisfying dinner; the sweet potato adds colour and complex carbs — and they freeze brilliantly pre- or post-frying.
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