Versatile Fish Cakes

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Even the kids should love these healthy fish cakes!

Versatile Fish Cakes


300g tinned pink salmon in spring water, drained.
1 medium egg
1 tsp curry powder
¼ cup sliced shallots
Juice and zest of 1 lemon
1 cup boiled sweet potato, mashed
¼ cup chopped coriander leaves
½ tsp pepper
½ cup cornflake crumbs
sweet chili sauce to serve


1. Preheat oven to 160C.

2. Combine all ingredients except crumbs in a bowl and mix well.

3. Shape two tbsp quantities of mix into patties, coat in crumbs and place on a lined baking tray.

4. Bake for 25 minutes or until golden.

5. Serve 2 patties drizzled with two tsp sweet chili sauce.