Sweet Salmon Cakes

These were inspired by my little girl when we were doing a spot of “left over cooking”one afternoon. We took some sweet potato mash, cooked brown rice and added a tin of red salmon as she is partial to a bit of fish. My girl loves mashing food together so she was in her oils with this one. It was purely experimental as I wasn’t really sure if it would work but lo and behold they turned out to be rather delicious.  We made eight fairly large ones and I would imagine smaller versions would be quite scrummy served as perhaps a starter with salad. We decided on cauliflower cheese and some lightly steamed broccoli to make it a full supper. They turned out to be nice and crispy with a moist filling inside. I enjoyed them all the more ’cause I got to use up leftovers and created another good healthy meal. Frugal foodboosting!
2 sweet potatoes boiled and mashed
1 large tin salmon(drained and mashed,we left the bones in)
250gms cooked brown rice
2 teaspoons lemon juice
2 tablespoons creme fraiche
good pinch sea salt
pinch fresh ground pepper
sunflower oil for frying
For the Coating
Fresh brown breadcrumbs
1 egg beaten
Plain wholemeal flour for dusting

Place all the ingredients into a large bowl (bar the coating mix) and mash it together really well. Using floured hands shape  into the size patties/cakes that you would like and place onto a plate. Lightly dust with flour, dip in the egg and then into the breadcrumbs. Place on a plate and put into the fridge for 30 minutes to chill,this helps keep them together during cooking. Heat the oil in a large frying pan and cook each cake for 3-4 minutes each side turning them gently until nicely browned and crispy. Remove and place onto kitchen towel to absorb excess oil. Serve hot with salad or like we did a scrummy cauliflower cheese. Enjoy!