Lentil & Sweet Potato Fish Cakes

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When my kids were young, I used to make a dinner called Salmon Supper in a Spud. Sounds lượt thích a kid-perfect meal, but if I remember correctly none of them liked it much. I did, though, & ever since I’ve loved the combination of salmon và potato baked with something tangy (back then it was mayonnaise). Fast forward to the present, and I’ve updated this meal khổng lồ be healthier và tastier, not to lớn mention more chic in its presentation.

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Back in my early salmon supper days I quickly determined that hollowing out baked potatoes and then stuffing them with the potato-salmon mixture was just too fussy most of the time. I started baking the dish in a casserole instead. And that’s what you can bởi with this recipe if making cakes seems lượt thích too much time or trouble. How’s that for kitchen ingenuity?

If you’ve been following my blog, you’re likely aware of my fondness for lentils. These adorably shaped nutritional powerhouses can be the star of a dish, or play a supporting role. In the case of these cakes, I used beluga lentils because I had them on hand, although any green or brown lentil would also địa chỉ cửa hàng toothsome handsomeness. I love the way the black orbs contrast with the creamy potato and orange salmon.

Mashed potatoes provide the base, salmon the main flavouring, và onion, chives và garlic địa chỉ aromatic notes. Instead of mayonnaise, it’s Greek yogourt that lends tangy creaminess. Shaped into cakes, brushed with olive oil và baked in the oven, the finished cakes have a crispy browned exterior.

The finished product is rustically elegant (sounds lượt thích a contradiction in terms, but I’m sticking with it), satisfying & complex in flavour. Served with a simple salad, these Salmon, Potato and Lentil Cakes are perfect for a light lunch or dinner. A couple of cakes half the kích thước of these on a simple bed of lightly dressed greens would make a striking appetizer, & mini cakes would make great finger food at a cocktail các buổi tiệc nhỏ or other gathering. However you serve them, you’ll enjoy them!

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Salmon, Potato and Lentil Cakes

Pre-heat oven to lớn 375º. Line two baking sheets with parchment paper. Makes a baker’s dozen (13) of cakes. You can use grilled salmon instead of canned; just see the lưu ý below. Also, it’s not necessary lớn start with dried lentils.If you choose canned, buy the smaller sized can, rinse và drain well before using.

2 large Yukon Gold potatoes1/2 cup reserved potato cooking water (this may or may not be needed)1/2 cup beluga lentils (1-1/4 cup after cooking)1 small onion, finely chopped1-1/2 tbsp finely chopped chives2 cloves garlic, minced1/2 tsp pepper, or lớn taste1/2 tsp salt1 213 gram can sockeye salmon*, including juices (remove bones)1/2 cup plain Greek yogourt2 tbsp olive oil, for brushing on the cakes* Note: you can substitute fresh salmon that has been grilled and flaked for the canned salmon. In this case you’ll need to showroom a couple of tablespoons or so of potato water khổng lồ the potato mixture.

Peel và cut the potatoes into chunks. Wash, then put in a pot with cold water to cover by about an inch. Bring khổng lồ a boil, turn the heat to a rolling simmer và cook until tender. Drain, reserving about 50% cup of the cooking water. Mash the potatoes until somewhat smooth.

If using dried lentils, pick them over, rinse & put in a pot with about an inch of water lớn cover. Bring to a boil, then turn to lớn a simmer and cook until tender but with some bite to them (al dente). Drain off any remaining liquid.

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Add the onion, chives, garlic, pepper & salt to the potato and stir well. địa chỉ the sockeye salmon and juices (see Note, above), as well as the lentils, and fold in gently. If the mixture seems too stiff, địa chỉ cửa hàng a tablespoon or two of the potato water, but this may not be necessary. You don’t want it too soft, or it will be more challenging to khung the cakes.

Taste the mixture and showroom more pepper or salt if needed khổng lồ suit your taste.

Use a large ice cream scoop lớn evenly measure out the mixture. Shape each into a cake about 3/4 inch thick. Brush the đứng top of the patty in your hand with olive oil, và place oiled side down several inches apart on the baking sheets as the cakes will spread somewhat. Brush more olive oil on the tops và sides of the cakes.

Bake for trăng tròn to 25 minutes. The tops of the cakes will still be fairly light in colour, but the undersides will be crisply caramelized, so serve bottom side up.

Leftover cakes can be refrigerated or frozen, và reheated on both sides in a skillet with a bit of olive oil.

(If you’re making a casserole, just put the potato, salmon & lentil mixture in a lightly oiled baking dish, & bake until it’s puffed up and heated through (this will take longer than the cakes, probably at least 40 minutes in total).