Maple Smoked Salmon Fishcakes
These delicious smoked salmon fishcakes are made with sweet potato and pure Canadian maple syrup for that extra depth of flavour.
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Cooking tools:
- Potato masher
- Colander
- Pastry brush
- Nonstick skillet
- Baking sheet
- Parchment paper
- Plastic wrap
- Mixing bowl
- Whisk
- Saucepan
- Chef's knife
- Cutting board
- Paring knife
- Plate
- Stove
- Oven
- Refrigerator
- Serving platter
Ingredients
- 200g sweet potato, diced
- Olive oil for frying and drizzling
- 50ml pure Canadian maple syrup (preferably amber syrup for its rich taste)
- 2 banana shallots, finely chopped
- Handful fresh dill, finely chopped
- Bunch spring onions, finely chopped
- 150g hot-smoked salmon, flaked (skin discarded)
- 100g breadcrumbs
- 50g plain flour
- 1 egg
- 50ml milk
- Spray olive oil
- 2 baby gem lettuces, leaves shredded
- 1/2 cucumber, cut into half moons
- Juice 1/2 lemon, plus wedges
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