Super fast salmon and sweet potato fish cakes | Recipe Cart
“Microwaving the sweet potatoes sealed in plastic wrap cuts the cooking time for these fish cakes in half” - Phoebe Wood.
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Cooking tools:
- Microplane
- Microwave
- Freezer
- Paring knife
- Cutting board
- Spoon
- Mixing bowl
- Stove
- Skillet
- Spatula
- Paper towel
- Plastic wrap
- Plate
- Serving platter
Ingredients
- 2 small (about 500g) sweet potatoes, unpeeled
- 250g fresh breadcrumbs
- 1 egg, lightly beaten
- ½ cup (125g) sour cream
- Finely grated zest of 1 lemon, plus extra wedges to serve
- Juice of 1 lemon
- ½ bunch dill, finely chopped
- 180g hot-smoked salmon or trout, flaked
- 1/3 cup (50g) plain flour
- Sunflower oil, for shallow-frying
- ¼ cup (45g) chopped cornichons
- Watercress, to serve
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