Project Description

These healthy paleo salmon fishcakes have  great balance of complex carbs, protein and fats. It is a fun supper which works well for the whole family. Any leftovers make for a perfect packed lunch, with a delicious side salad.

salmon fishcakes

Serves 2-3

You will need:

  • 2 fillets of salmon, cooked and de-skinned.
  • 1 large sweet potato, mashed.
  • 1 white onion
  • 1 clove of garlic
  • 1 pinch of paprika
  • 1 handful of coriander, chopped
  • Salt and black pepper
  • Coconut oil for cooking

For the salsa

  • 1 avocado, diced
  • 1/4 pineapple, diced
  • 1/4 cucumber, diced
  • 1 handful of coriander, chopped
  • Juice of 1/2 lime, use the other half to garnish


  1. in a bowl, combine your sweet potato mash, and flaked salmon.
  2. In a pan, fry the garlic and onion in the coconut oil for 10 minutes. Add to the bowl and mix throughly. Add a pinch of paprika.
  3. Now add the handful of coriander, mix throughly. Season with salt and black pepper.
  4. On a baking tray, grease and line with baking paper. Heat your oven to 250/375 degrees.
  5. Separate the fishcake mixture to form patties.
  6. Bake in the oven for 30-40 minutes, turning regularly until a crisp forms.
  7. Meanwhile, make the salsa, by taking the chopped avocado, pineapple, cucumber and coriander and lime juice and mixing in a bowl. Season.
  8. Serve on top of the fishcakes.