Sweet potato fishcakes with red cabbage slaw

Name: Sweet potato fishcakes with red cabbage slaw | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 600g Sweet Potatoes, peeled and cut into big chunks, about 4–5cm; 300g Floury Potatoes, peeled and chopped like the sweet potatoes; 400g Red Cabbage; 3 Carrots (about 225g), peeled; 2 Limes, 1 zested, 1½ juiced; 15g Fresh Ginger, peeled and roughly chopped; 2 tsp Caster Sugar; 2 tbsp Vegetable Oil; 30g pack Fresh Coriander; 213g tin Pink Salmon, drained

Flavour-packed, melt-in-the-mouth patties with crunchy super-salad.

By Asda Good Living,25th April 2023

Cook: 1 Hour

Serves: 4

Price: £1.04 per serving

Nutritional Information

Each 427g serving contains

Energy
6332kj
354kcal

18%

Fat
7.3g

Low
10%

Saturates
0.9g

Low
5%

Sugars
21.4g

Low
24%

Salt
0.60g

Low
10%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1483kj/354kcal

Ingredients

600g Sweet Potatoes, peeled and cut into big chunks, about 4–5cm

300g Floury Potatoes, peeled and chopped like the sweet potatoes

400g Red Cabbage

3 Carrots (about 225g), peeled

2 Limes, 1 zested, 1½ juiced

15g Fresh Ginger, peeled and roughly chopped

2 tsp Caster Sugar

2 tbsp Vegetable Oil

30g pack Fresh Coriander

213g tin Pink Salmon, drained

Method

Steam or boil the sweet and white potatoes separately for 10–15 mins until really soft. If you have a steamer basket, steam the sweet potatoes set over the pan of boiling floury potatoes while they cook. Drain all and return the potatoes to their pans to steam dry.

For the slaw, finely shred the cabbage, and then either coarsely grate or shred the carrots into fine matchsticks. Whizz together the lime juice, ginger, sugar, 4 tsp oil and 1 tbsp of water in a mini blender or with a stick blender until smooth. Pour over the vegetables, season and mix together well.

Mash the potatoes together until smooth. Finely chop 2 tbsp coriander and add to the potatoes along with the lime zest and some seasoning. Mix well, then add the salmon and gently mix so it doesn’t break up too much. Divide into 8 portions; shape into patties.

Heat a non-stick frying pan with 1 tsp of the remaining oil and fry the patties over a low-medium heat until golden on both sides. Keep warm in a low oven while you repeat with the last 1 tsp oil to fry the remaining cakes.

Roughly chop the rest of the coriander and stir through the slaw. Cut the leftover lime half into wedges. Serve both on the side with the hot fishcakes.