Thai-style salmon fish cakes with dipping sauce and sweet potato crisps

Aaah, salmon. Bless you. High in Vitamin D, selenium, omega 3, vitamin B and protein and still low in calories...

So I had two salmon fillets left in my freezer that I bought from Jerome the fish guy and figured fish cakes would be a perfect way to use them up. The beauty of this recipe is that tinned salmon works absolutely fine. I use sweet potato instead of potato as a binding agent and I save the peeled skins. Chuck these in an oven with some olive oil, thyme and paprika on a low temp (about 100 degrees celsius) and gently roast them until they are crispy. It's a nice touch. 

Okay, stuff you'll need to make six fish-cakes:

• Three sweet potatoes or two large sweet potatoes, boiled and mashed
• About 450g of salmon, cooked and flaked. (or out of a tin, drained) 
  
• A handful of coriander, finely chopped
• A handful of spring onion, finely chopped
• One red chilli, finely chopped
• Juice of one lime
• A dash of fish oil
• One egg
• Breadcrumbs

For the dipping sauce:

• About 100ml of light soy sauce
• A dash of fish oil
• One red chilli, sliced diagonally
• A dash of sesame oil
• A dash of honey
• A tablespoon of coriander, roughly chopped
• A tablespoon of spring onion, roughly chopped

What to do:

1. Combine all the ingredients for the fish cakes in a large bowl and shape into appropriate disks. 

2. Break the egg into a shallow dish and lightly whisk. Dip the fish cakes into the egg and then cover in breadcrumbs. 

3. Gently fry the fish cakes until lightly browned. 

4. To serve, combine all the ingredients for the dipping sauce in a small bowl and place alongside. At the last minute give the fish cakes a squeeze of lime juice.

These can be quite delicate so it's a good idea to put them in the fridge for about half an hour before you fry them. You can also make them a bit smaller and serve as snacks at a cocktail party. Beats the sh*t out of sausages on a stick.  

Cheers,

Jamie Who