Lots of love this week on our social channels for this tasty salmon fishcakes recipe made with sweet potato and paired with a zingy lime za’atar yoghurt. The recipe comes with excellent provenance as it is from our customer Emma Spitzer (Masterchef finalist and cookbook author).

Emma Spitzer Fress

You can purchase your own copy of Fress online here >>

Since reaching the final three on MasterChef, Emma has been in high demand, teaching cookery classes, making appearances at food festivals, running sell-out supper clubs and writing her cookbook “Fress”

“This is a killer recipe from my cookbook Fress which I serve with a za’atar yoghurt but also enjoying them with a garlicky, green herby aioli on the side.

They work really well as a starter or a family dinner. I love the versatility of fishcakes. you can make these salmon and sweet potato ones with Matzo meal or panko, you choose. Baked or fried, again your choice.”
Emma Spitzer

You can find out more about Emma here on her website or here on Instagram

Ingredients For Salmon Fishcakes Recipe

Serves 4 as a main or 6 as a starter makes 14 fishcakes
4 salmon fillets 650g total (skinned) from Walter Purkis & Sons
2 sweet potatoes 500g
3 tablespoons olive oil
1 small bunch of fresh dill
8 black peppercorns
1 small bunch coriander finely chopped
juice 1 lemon
3 tablespoons plain flour
2 eggs beaten
250g of medium matzo meal or panko crumbs
sea salt and freshly ground black pepper

For the lime Za’atar yoghurt

500g natural plain yoghurt
1 tablespoon Za’atar
Grated zest and juice of 2 limes

Cooking Method For Salmon Fishcakes Recipe

Preheat the oven to 200°c/180°c fan oven/ Gas mark 6

Rub 1 tablespoon of the oil into the sweet potato and season with salt and black pepper the put them on a baking tray and roast for around 40 minutes – 1 hour until cooked all the way through . Leave to cool while you make the fishcakes.

Place the salmon fillets in a shallow pan with the dill and pepper corns and barely cover with water. Gently poach, uncovered, for  8-10 minutes until just cooked through. Lift the salmon from the poaching water and flake into a large bowl.

Halve the sweet potatoes, scoop out the flesh and add to the fish along with the coriander and lemon juice. Season well with salt and black pepper and mix together thoroughly. If you have time , cover and chill the mixture in the fridge for 30 minutes to make the cakes easier to form. Shape the mixture into palm-sized cakes.

Put the flour , eggs and matzo meal (or panko) in 3 separate shallow bowls. Season the flour with salt and black pepper, then coat the cakes in in the seasoned flour, dip into the beaten egg and then roll in the matzo meal. Repeat the egg and matzo coating for a second time if you want an extra -crispy fishcake.

Place the fishcakes on a tray lined with baking parchment or foil and refrigerate until you are ready to serve.

Mix the ingredients for the lime za’atar yoghurt together n a bowl the cover and refrigerate until you are ready to serve.

Heat the remaining 2 tablespoons of oil in a wide frying pan and fry the fishcakes, in batches over a medium heat for around 3 minutes on each side until they are nicely golden.

Serve with a generous spoon of the yoghurt on the side and a crisp salad.