Salmon & Sweet Potato Cakes With Chioggia Beetroot – AIP / WHOLE30 / PALEO Friendly
Are you a fellow beetroot lover? It’s one of those vegetables you either love or hate. I learned to love it and recently discovered these colourful chioggia beetroots. They almost look like sweets with their pink and white candy stripes and are sweeter than other beets. And what can I say, you eat with your eyes first- right?! Food tastes so much better if it’s fun and vibrant.
Quality makes a big difference as well though and I am really pleased to have found the organic food boxes from Riverford, which get delivered to my door for quite a while now. How do they make everything taste so delicious? Good that veggies hardly have any calories… 😀
On my mission to heal my body naturally, I’m still struggling to find enough recipes for pesceterians. The following is an adaption of a recipe in the Autoimmune Wellness Book (they use pork instead). If you have tasty PALEO and AIP friendly recipes, please let me know.
For the fish cakes:
- 1 sweet potato
- 1 can of wild salmon
- fresh herbs (dill is particularly nice with fish)
- 1 garlic clove
- 1/2 lemon (juice)
- coconut oil for frying
- seasoning: salt (I used pink Himalayan Salt)
- Serves two and takes about 35 minutes (including preparation).
For the salad:
- medium sized chioggia beetroots
- oakleaf lettuce
- two grated carrots
- 1 avocado
- herbs (flat leaf parsley, dill)
- native olive oil
- balsamic vinegar
- squeeze of a lemon
- Peel sweet potato, cut in chunks and boil until soft.
- In the meantime prepare your fish: Take it out of the can into into your hands and make sure no fish bones are left. Squeeze all liquids out and leave to rest in bowl.
- Chop up herbs and season fish with salt (careful!), herbs, garlic and lemon juice.
- Once sweet potatoes are cooked, drain water and mash them until no big chunks are left. Leave to cool for a few minutes. As soon as it’s cooled, see if you can squeeze out any liquids (use a cheese cloth or hands).
- Mix fish and sweet potato mash together and form little patties.
- Heat griddle with Tbsp. of coconut oil and fry patties on medium heat for about 4 minutes. Be careful when turning them around, as they easily fall apart (no egg, no gluten!). I’ve found that if they are cooked nicely on one side, with the help of a spatula they are quite easily moved. This is the time you want to flip your fish cakes. Fry on other side as well and occasionally check if you have enough coconut oil left in the pan. Add more if needed. Tip: My griddle pan isn’t big enough to make all of the patties at once, so I keep the cooked ones warm in the oven (low temperature!).
- Serve with a salad of your choice! Mine included four medium sized chioggia beetroots, oakleaf lettuce, two grated carrots, chopped avocado, flat leaf parsley, dill, native olive oil, balsamic vinegar and a squeeze of lemon.
These fish cakes also freeze very well, so make a whole batch and simply heat them up when hunger strikes.