So it’s been about a year since I started posting on this little online food journal. It’s amazing to see what growth can come out of a year and also reflect on the opportunities for improvement. This was one of the first recipes I had posted – when I was still trying to figure out…well…a lot. I think I’ve come a long way in my food photography, but am still looking to improve on the ‘styling’ component and learning new ‘perspectives’.
The recipe you read below is not too much different than the one I posted last year, however, it has been tweaked.
I love this dinner so much – it’s light, fresh and so summery. The longest part is chopping all the ingredients for the salsa. I recommend baking the sweet potato the night before (just bake in the oven for about an hour at 400F) so that your dinner prep time is reduced. These can be a little delicate, so handle with care when flipping them.
I’d be lying if I said I have ever measured the spices I throw into the bowl. These are approximate!
Mango Avocado Salsa
1 mango, diced
1 ripe avocado, diced
Handful cilantro, roughly chopped
½ red pepper, diced
⅛ – 1/4 cup diced red onion
Juice of 1 lime
Chili flakes, to taste
Salt and pepper, to taste
- Combine all ingredients. Set aside while you prepare your salmon cakes.
2 cans (170g) of boneless, skinless salmon
1 sweet potato, roasted
2 scallions, chopped
1 teaspoon cumin
1 teaspoon curry power
½ teaspoon garam masala
Sprinkling of chili flakes
Handful of chopped cilantro
Salt and pepper
½ cup to ¾ cup breadcrumbs
Approximately 4 tablespoons oil, for frying
- Prepare your sweet potato. Wrap in aluminum foil and bake at 400F for about an hour, or until softened. Allow to cool. As mentioned, I like to do this the night before. You can also cook the sweet potato in boiling water while you prepare your salsa.
- In a medium bowl, combine sweet potato, salmon, scallions, cumin, curry powder, garam masala, chili flakes, salt and pepper
- Spread breadcrumbs on a plate. Lay out a sheet of parchment paper or another plate for your prepared cakes.
- Preparing the cakes: Form a ball with about 1/3 cup of the mixture and roll in the bread crumbs you’ve laid out until completely covered. Gently press cakes into a ‘patty’ and repeat. We usually get about 10 cakes from this recipe.
- Heat oil in frying pan over medium-high heat.
- When the oil is nice and ready, cook the cakes! Be mindful not to crowd the pan and cooking in multiple batches if needed. Flip when there is a nice golden brown crust on the bottom. Don’t rush this; it only takes 4-5 minutes. The second side may only take 2-3 minutes. When both sides are cooked, remove from pan to paper towel. Add more oil if needed for subsequent batches. Keep cooked cakes warm in oven.
My favourite way to eat these cakes is as seen in this photo: over a bed of lightly dressed (or naked) greens, topped with a bounty of salsa and extra lime wedges.