80gwhole breadcrumbsbreadcrumbs from about 2 slices of bread
4tbspsweet chilli sauce
½-1red chillidepending on how much of a kick you want it to have
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).