Salmon and Sweet Potato Cakes

with Green Beans & Cherry Tomatoes

These salmon and sweet potato cakes are the definition of healthy foods that full of nutrients and even fuller on flavor. Serve aside a healthy serving of tender-crisp green beans sauteed in a sun-dried tomato pesto.

Nutrition Per Portion

  • 546 Calories |
  • 50.8g Carbohydrates |
  • 35.7g Fat |
  • 12.3g Fibre |
  • 7.6g Protein |
  • 14.7g Sugar
  • Gluten Free
  • Paleo
  • Seafood
  • 0.0 min

    Bring two saucepans of water to the boil.

  • 1.0 min

    Peel and chop the sweet potato into small cubes.

  • 3.5 min

    Add the sweet potato to one of the saucepans of water and cook until tender and easily pierced with a fork (15-20 minutes).

  • 4.0 min

    Trim the green beans.

  • 6.0 min

    Peel and finely chop the shallots.

  • 8.0 min

    Halve the cherry tomatoes.

  • 10.0 min

    Season the salmon lightly with salt.

  • 11.0 min

    Lower the heat of the other saucepan of boiling water to a simmer. Place the salmon in the water and cook until salmon is opaque throughout, about 5 minutes (slightly longer for thicker fillets).

  • 16.0 min

    Using a slotted spatula, remove the salmon from the saucepan and remove the skin.

  • 18.0 min

    Drain the sweet potato and return to the saucepan and mash until smooth.

  • 20.0 min

    Using a fork, break the salmon into flakes and stir through the sweet potato mash.

  • 22.0 min

    Season the salmon and sweet potato mixture with salt and pepper to taste. Add chilli flakes if desired.

  • 23.5 min

    Stir through the coconut flour and then form the mixture into patties.

  • 26.0 min

    Heat a little olive oil over medium high heat in 2 frying pans.

  • 27.0 min

    Add the shallots, green beans and cherry tomatoes to one and the fish cakes to the other.

  • 28.0 min

    Sautee the beans until tender and cook the fish cakes long enough to get a little colour on each side.

  • 30.0 min

    Stir through the sundried tomato pesto with the beans and tomatoes and then remove from the heat.

  • 31.0 min

    Distribute the green beans, cherry tomatoes and salmon fish cakes among serving plates.

  • Ingredients

    Salmon Fillet

    Sweet Potato, chopped

    Green Beans, trimmed

    Shallots, finely chopped

    Cherry Tomatoes, halved

    Dried Chilli Flakes

    Coconut Flour

    Olive Oil

    Sundried Tomato Pesto

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