28 Jul Montagu sesame crusted salmon fishcakes served with sticky sweet potatoes and banana chips

Posted at 09:58h in Courses, Fish, Mains, Recipes, Vegetables by

Montagu sesame crusted salmon fishcakes served with sticky sweet potatoes and banana chips
Montagu sesame crusted salmon fishcakes served with sticky sweet potatoes and banana chips
Print Recipe
Servings Prep Time
4-6 people 30 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
40 minutes
Montagu sesame crusted salmon fishcakes served with sticky sweet potatoes and banana chips
Montagu sesame crusted salmon fishcakes served with sticky sweet potatoes and banana chips
Print Recipe
Servings Prep Time
4-6 people 30 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
40 minutes
Ingredients
Salmon fishcakes
  • 1 kg smoked salmon off cuts, chopped
  • 300 g breadcrumbs
  • 2 eggs
  • A handful of parsley and coriander, chopped
  • Salt and pepper to taste
  • 200 g Montagu sesame seeds
  • Willow Creek blood orange flavoured olive oil to fry
Sticky sweet potatoes
  • 1 kg orange sweet potato, washed and cut into wedges
  • 1 cup Butter
  • 1 cup brown sugar
  • 1 cup Montagu sultanas
  • Salt to taste
  • Some Montagu banana chips to serve
Instructions
Salmon fishcakes
  1. Oven temperature: 180 degrees Celsius
  2. Mix the salmon, breadcrumbs, eggs, herbs and seasoning together.
  3. Divide the mix into 16 pieces and form them into cakes.
  4. Coat the fish cakes in the sesame seeds and refrigerate.
  5. Pan fry in the blood orange olive oil on a medium to low heat until cooked and lightly browned on both sides. Keep warm.
Sticky sweet potatoes
  1. Place the sweet potato, butter, sugar and sultanas in a deep prepared oven dish and season with salt.
  2. Cover with foil and place in the oven for 30-40 minutes or until cooked.
  3. Serve with the fishcakes and banana chips.