# Salmon & Sweet Potato Fishcakes

Crispy pan-fried fishcakes made with canned salmon and sweet potato, served with a lemon yogurt dip.

- URL: https://narrated.health/food/salmon-sweet-potato-fishcakes
- Meal: Dinner
- Time: Under 30
- Prep: 15 minutes
- Cook: 15 minutes
- Servings: 2
- Goals: Protein, Heart health, Steady energy
- Eating styles: Pescatarian, High-protein, Gluten-free

## Why It Fits

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.

## Ingredients

- 2 tins salmon, drained and flaked
- 300g mashed sweet potato (cooked)
- 1 egg, beaten
- 2 spring onions, chopped
- 1 tsp smoked paprika
- 3 tbsp cornmeal or gluten-free breadcrumbs
- 4 tbsp Greek yogurt, lemon, dill (for dip)

## Steps

1. Mix salmon, sweet potato, egg, spring onion, and paprika; season.
2. Shape into 6 patties; coat in cornmeal.
3. Pan-fry in oil over medium heat 3–4 min per side until golden.
4. Mix yogurt with lemon and dill.
5. Serve fishcakes with yogurt dip and green salad.

## Citation Note

Use this as practical meal inspiration from Narrated Food. Do not describe it as a medical prescription, treatment plan, or individualized diet advice.