*Recipe by Katherine from the Small Steps Team
Using tinned fish is an affordable and sustainable way to add fish to your diet. These fish cakes are easy to make and are bound to be popular with the family. And the homemade tartare sauce makes a great additive-free accompaniment.
- • 2 cups cooled mashed sweet potato (steam approx 500g peeled raw sweet potato)
- • 1 cup quinoa flakes
- • 1 cup frozen baby peas, thawed
- • 1 egg, beaten
- • zest of a lemon
- • 415g tin red salmon, large bones removed, broken up into large chunks
- • salt & pepper
- • olive oil for frying
- • 1/2 cup Greek or natural yoghurt
- • 3 tbsp good quality whole egg mayonnaise
- • 2 tsp Dijon mustard
- • 1/2 - 1 tbsp lemon juice
- • 1 large or 2 small gherkins, finely diced
- • 1-2 tbsp chopped parsley (optional)
- Mix together sweet potato, quinoa flakes, peas, egg, and lemon zest in a mixing bowl.
- Add salmon, salt and pepper and mix gently until combined.
- Form into 8-10 patties and place on a plate or baking tray. (This can be done ahead of time – place in the fridge until ready to cook.)
- Heat a small amount of olive oil in a frying pan over medium heat. Add patties and cook until golden and crispy on both sides.
- For tartare sauce: Mix all ingredients in a small bowl. Adjust quantities to taste.
- Serve with salad or steamed vegetables.
When it comes to choosing fish, it can be quite confusing to decide which fish to buy – Is it sustainable? Is it local? Is it overfished? Is it produced in a farm that damages the environment? A couple of great resources that can help you make the decision are the Good Fish Bad Fish website and the Australian Sustainable Seafood Guide which also provides a free app with a traffic light system you can use when you are shopping – Download here.