Salmon & Sweet Potato Fishcakes

Salmon & Sweet Potato Fishcakes

My boys love salmon – or pink fish as they like to call it. They've got expensive taste, what can I say? So when I saw this recipe from Lorraine Pascale from her book Home Cooking Made Easy, I didn't hesitate in giving it a bash. Now I'm sure that Lorraine is an all right sort of person in real life, but I can't get on with her presenting style when I've seen her on TV. I just don't find her at all engaging and the way she explains things just comes across as slightly smug and, well, bloody irritating. Saying that, she's pretty fit and knows how to make a damn tasty fishcake, so swings and roundabouts really. Makes 4-6.

Ingredients:
500ml vegetable or fish stock
400g sweet potato, peeled and diced
200-250g salmon fillets, skin removed and each one cut in half
large pinch of paprika
squeeze of lime juice
1 bunch of fresh chives, finely chopped
salt and freshly ground black pepper
1 egg, lightly beaten
oil, for shallow-frying

Coating:
1 egg, lightly beaten
100g dried breadcrumbs

Method:
1. Pour the stock into a pan and bring to the boil. Add the sweet potato chunks and fish and
cover with a lid. Cook for about 10 minutes until the sweet potato and salmon are cooked. Take the pan off the heat and drain well.
2. Return the fish and sweet potato back to the pan, add the paprika, lime juice, chives, salt and pepper and the beaten egg, then mash. Take some mixture and form it into a fishcake shape – this should make 4-6, but it depends on the size you want them.
3. For the coating, put the lightly beaten egg in one bowl and the breadcrumbs in another. Dip a fishcake into the egg, spooning the egg all over and flipping it so the fishcake is completely covered, then dip it in the breadcrumbs. Repeat with the other fishcakes. Put in the fridge for an hour or so before frying as they will hold their shape better.
4. Heat the oil in a frying pan and shallow-fry for 2-3 minutes each side.