Description
These quinoa-coated salmon and sweet potato fishcakes offer a wholesome and flavorful twist on traditional fishcakes. Sweet potatoes provide a creamy base, while the salmon adds rich protein, all encased in a crispy quinoa coating for added texture. Served alongside fresh watercress and peas, this dish is a nutritious, colorful, and satisfying meal perfect for weeknights or casual dinners.
Ingredients
Scale
Main Ingredients
- 750g sweet potatoes (about 4 medium sized)
- 65g quinoa (red and black mix, if possible)
- 1 tbsp oil, plus a little extra for brushing
- 240g skinless and boneless salmon fillets
- small bunch of chives, chopped
- 90g watercress
- 200g frozen peas, cooked
Optional Ingredients for Sweet Potato Crisps
- Sweet potato skins (reserved from the sweet potatoes)
- Olive oil for drizzling
- Salt and pepper or smoked paprika for seasoning
Instructions
- Cook the Sweet Potatoes: Wash the sweet potatoes and prick each a few times with a fork. Cook them in the microwave for around 10 minutes, adjusting time for size, or alternatively bake them in a preheated oven at 180°C (160°C fan/gas mark 4) for about 45 minutes. Once cooked, scoop out the flesh into a bowl and reserve the skins for optional crisps.
- Prepare the Quinoa: Place the quinoa in a saucepan and pour over 150ml boiling water. Cover with a lid and simmer for about 15 minutes until all the water is absorbed. Drain any excess liquid, then spread the quinoa out on a plate and set aside to cool.
- Cook the Salmon: Heat a frying pan with a drizzle of oil over medium heat. Fry the salmon fillets for a few minutes on each side until cooked through. Transfer the salmon to the bowl with the sweet potato flesh, add the chopped chives, and mix well, breaking the fish into flakes. Season to taste with salt and pepper.
- Form and Coat Fishcakes: Preheat the oven to 180°C (160°C fan/gas mark 4). Form the salmon and sweet potato mixture into eight equal-sized fishcakes. Dip each fishcake into the quinoa on the plate, coating fully and pressing gently to help the quinoa stick. Place the coated fishcakes on a baking tray lined with baking parchment, brush lightly with olive oil.
- Bake the Fishcakes: Bake in the preheated oven for about 15-20 minutes, or until the quinoa coating is golden and crispy. Remove from the oven and keep warm.
- Prepare the Sides: Serve the fishcakes with fresh watercress and cooked peas. Optionally, make sweet potato crisps by drizzling reserved sweet potato skins with olive oil, seasoning with salt, pepper, or smoked paprika, and baking at 180°C (160°C fan/gas mark 4) until crisp.
Notes
- Microwaving the sweet potatoes is a quick alternative to baking, but baking enhances flavor and texture.
- Red and black quinoa mix adds visual appeal and a nutty flavor, but any quinoa can be used.
- Make sure to press the quinoa into the fishcakes firmly for a better crisp coating.
- Leftover sweet potato skins can be transformed into delicious crisps, reducing waste and adding a crunchy side.
- Adjust seasoning after mixing the fish and sweet potato to suit your taste preference.
- Cook peas according to package instructions or until tender before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Modern British
Keywords: salmon fishcakes, quinoa coated fishcakes, sweet potato fishcakes, healthy fishcakes, baked fishcakes, quinoa recipes, low fat fish recipes
