Oven Baked Parmesan Sweet Potato Fish Cakes
Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
8
- 1kilograms sweet potatoes
- 4 spring onions
- 415grams can pink salmon, drained
- 1/4teaspoons black pepper
- 1/4teaspoons paprika
- 1/4teaspoons ground parsley
- 1/4teaspoons turmeric
- 4 slices wholemeal bread
- 1 egg
- 1tablespoons finely grated parmesan
Description
The perfect midweek meal of sweet potato fish cakes with a lovely crunchy breadcrumb and parmesan coating.
Method
Step 1 of 6
Peel, chop and boil the sweet potatoes for 12-15 minutes to then drain and mash with a fork. I add boiling water from the kettle to speed up the process. During this time finely chop the spring onions, drain the salmon and get the spices ready.
Step 2 of 6
Prepare the breadcrumb coating to use a food processor to make the crumbs. Then add a heaped tablespoon of finely grated parmesan to mix through.
Step 3 of 6
Mix together the sweet potato, salmon, spring onions and spices. If the mixture looks dry add a slightly beaten egg.
Step 4 of 6
Shape the fish cakes and roll into the parmesan breadcrumbs to place on a lined baking tray.
Step 5 of 6
For a gluten friendly option I used cornflour as the coating and put them on a separate tray.
Step 6 of 6
Drizzle a small amount of oil over and bake on 210 degrees for 20 minutes until nice and golden brown.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.