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Salmon & Sweet Potato Fishcakes

Delicious, family-friendly salmon and sweet potato fishcakes. Perfect for a quick and healthy dinner. Recipe VIDEO below.
Course Main Course
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 407kcal



  • 4 tbsp sweet chilli sauce
  • ½-1 red chilli depending on how much of a kick you want it to have
  • Salt


  • Cook the salmon and sweet potato mash according to the packet instructions (or peel and boil the sweet potatoes until soft if you’re using fresh ones).
  • Very finely chop your red onion and chilli (if using).
  • Put your cooked salmon fillet into a large bowl and break it up into small pieces. Add the sweet potato, breadcrumbs and chopped red onion and give it all a good stir.
  • Optional (or for after you’ve removed mixture for the children’s fishcakes) add the sweet chilli sauce (4 tbsp), chopped chilli, and season with salt. Give it another good mix.
  • Divide your mixture into 8 and roll each one into a ball. Pat it flat until you have something that resembles a fishcake.
  • If you have time, put the fishcakes onto a plate and cover with clingfilm. Put them into the fridge for about half an hour (this helps them to firm up and stay together during cooking – although I’ve skipped this step and still cooked them without any problems, you just have to handle them a touch more carefully).
  • Heat the olive oil (1 tbsp) in a large frying pan (you may want to cook these in 2 batches or use 2 pans so they’re not all squashed in). Turn the heat down to low-medium and add the fishcakes. Cook on one side for 4-5 minutes and then carefully flip them over. Cook them on the other side for a further 4-5 minutes until hot all the way through, then serve.



The recipe makes 8 fishcakes and serves 4 people (assumes 2 fishcakes per person).


Calories: 407kcal | Carbohydrates: 40g | Protein: 33g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 362mg | Potassium: 1025mg | Fiber: 4g | Sugar: 11g | Vitamin A: 10755IU | Vitamin C: 14.9mg | Calcium: 44mg | Iron: 3.1mg