Description
These quinoa-coated salmon and sweet potato fishcakes offer a nutritious and flavorful meal, combining tender salmon and creamy sweet potatoes with a crunchy quinoa crust. Baked to a golden perfection and served with fresh watercress and peas, this dish balances health and taste effortlessly.
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 for Sweet Potato Crisps
- reserved sweet potato skins
- olive oil
- salt and pepper, or smoked paprika
Instructions
- Cook the Sweet Potatoes: Wash the sweet potatoes and prick them several times with a fork. Microwave for about 10 minutes, adjusting the time based on size, or alternatively bake in the oven at 180C/160C fan/gas 4 for roughly 45 minutes. Once cooked, scoop out the flesh into a bowl and reserve the skins if you wish to make crisps.
- Prepare the Quinoa: Place the quinoa in a saucepan and pour in 150ml boiling water. Cover with a lid and simmer for about 15 minutes, until all the water is absorbed. Drain any excess liquid, spread the quinoa out on a plate, and set aside to cool.
- Cook the Salmon: Heat a frying pan with a little oil over medium heat. Fry the salmon fillets for a few minutes on each side until cooked through. Add the salmon to the bowl with the sweet potato and flake it apart, mixing well with the chopped chives. Season the mixture to taste.
- Form and Coat Fishcakes: Preheat the oven to 180C/160C fan/gas 4. Shape the salmon and sweet potato mixture into eight equal-sized fishcakes. Dip each fishcake into the plate of quinoa, coating it fully and pressing gently so the quinoa sticks well.
- Bake the Fishcakes: Place the coated fishcakes on a baking tray lined with baking parchment. Brush the tops with a little olive oil. Bake in the oven for 15-20 minutes, until the quinoa is golden and the fishcakes are cooked through.
- Serve: Serve the quinoa-coated salmon and sweet potato fishcakes with fresh watercress and cooked peas. Optionally, prepare sweet potato crisps from the reserved skins by drizzling with olive oil, seasoning with salt, pepper or smoked paprika, and baking at 180C/160C fan/gas 4 until crisp.
Notes
- You can microwave the sweet potatoes for a quicker method or bake them for a more intense flavor.
- Using a mix of red and black quinoa adds a pleasant texture and visual appeal.
- Pressing the quinoa firmly onto the fishcakes helps ensure a crispy crust after baking.
- The reserved sweet potato skins offer a zero-waste snack option when prepared as crisps.
- Adjust seasoning according to taste, especially when adding salt as the quinoa and fish add natural flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion/Modern European
Keywords: salmon fishcakes, quinoa crust, sweet potato recipes, healthy fishcakes, baked fishcakes
