The New Year's Eve Recipe: Sweet Potato, Salmon, and Orange Fishcakes
28th December 2017
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Of course we are aware that New Year's Eve is all about the champagne, dance and glamour. But let's not forget that a nice meal is always the prelude to a long night.
And who says it has to be a heavy and full of calories meal? After all, we all want to fit in our dresses afterwards.
This light and healthy recipe for sweet potato, salmon and orange fishcakes is perfect for a spring evening.Low in fat, packed full of anti-oxidants and high in fibre - sweet potatoes are a great addition to any meal.
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 6-8 minutes
Per serving:
331kcal
11.4g protein
10.5g fat
1.65g saturates
49.7g carbs
16.75g sugar
4.2g fibre
0.4g salt
1008mcg vitamin A
Ingredients:
450g cooked sweet potato, mashed
150g salmon fillet, poached and flaked
2-4tbsp polenta, plus extra for coating
3 spring onions finely sliced
2 garlic cloves chopped
Zest of 1 orange grated
Small bunch of basil and parsley, shredded
Salt and pepper to taste
Method:
1. In a large bowl combine all of the ingredients together, mixing gently so not to break the fish into very small pieces.
2. Split the mixture into four fishcakes and shape them.
3. Coat the outside with the extra polenta.
4. Shallow fry for 3-4 minutes on each side so that the inside is hot and the outside is golden and crisp
5. Serve with a side of dressed salad and mayonnaise or sweet chilli sauce.
Tips:
1. The polenta can be replaced with breadcrumbs
2. The quantity of polenta flour needed in the mix will depend on how wet the sweet potatoes are.
This light and healthy recipe for sweet potato, salmon and orange fishcakes is perfect for a spring evening.Low in fat, packed full of anti-oxidants and high in fibre - sweet potatoes are a great addition to any meal.
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 6-8 minutes
Per serving:
331kcal
11.4g protein
10.5g fat
1.65g saturates
49.7g carbs
16.75g sugar
4.2g fibre
0.4g salt
1008mcg vitamin A
Ingredients:
450g cooked sweet potato, mashed
150g salmon fillet, poached and flaked
2-4tbsp polenta, plus extra for coating
3 spring onions finely sliced
2 garlic cloves chopped
Zest of 1 orange grated
Small bunch of basil and parsley, shredded
Salt and pepper to taste
Method:
1. In a large bowl combine all of the ingredients together, mixing gently so not to break the fish into very small pieces.
2. Split the mixture into four fishcakes and shape them.
3. Coat the outside with the extra polenta.
4. Shallow fry for 3-4 minutes on each side so that the inside is hot and the outside is golden and crisp
5. Serve with a side of dressed salad and mayonnaise or sweet chilli sauce.
Tips:
1. The polenta can be replaced with breadcrumbs
2. The quantity of polenta flour needed in the mix will depend on how wet the sweet potatoes are.
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