Last Sunday I fancied something a little bit different for lunch. So I had a look through Rachel Kelly’s new cookbook The Happy Kitchen, and made salmon, pea and sweet potato fishcakes. Here’s the recipe and the results.


The ingredients - serves 2

300g sweet potatoes, peeled and cut into large chunks

1 tablespoon olive oil

200g salmon fillets

150g fresh or frozen peas

1 red chilli, deseeded and finely sliced

10 fresh mint leaves, chopped

Large handful of fresh parsley, chopped

1 egg beaten

1 tablespoon wholegrain flour, and an extra tablespoon for sprinkling over the cakes before you cook them

1 tablespoon coconut oil for cooking

Juice of 1 lemon

 The recipe

  1. Preheat the oven to 180°C
  2. Put the sweet potatoes on a baking tray, toss them in the olive oil and roast them until they are soft. This should take 20-25 minutes.
  3. Meanwhile, steam the salmon, either in a steamer or in a colander placed over a pan of boiling water for roughly 10 minutes.
  4. Boil or steam the peas until they are soft.
  5. Mash the sweet potatoes in a bowl with the chilli, mint, peas and parsley. I also added a bit of paprika.
  6. Remove any skin from the salmon and finely flake it into the potato mixture with the beaten egg and flour.
  7. When everything is well combined, sprinkle a little flour onto a work surface, divide the mixture into four and shape it into patties.
  8. Heat the coconut oil in a large frying pan and fry the fishcakes over a high heat for roughly 4 minutes on each side.
  9. Put it alongside a green salad, with 4 tablespoons of olice oil, 2 teaspoons of horseradish sauce, the juice of 1 lemon and 1 tablespoon of balsamic vinegar.


They were absolutely delicious, and a great, healthy lunch to set me up for the rest of the day. Go on, give them a go.

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