Photo of Sweet potato & salmon fishcakes by WW

Sweet potato & salmon fishcakes

Points® value
Total Time
55 min
10 min
45 min


Sweet potato, raw

500 g, peeled weight, roughly chopped

Peas, fresh or frozen

150 g, defrosted

Basil, fresh

1 tablespoon(s), chopped

0% fat natural Greek yogurt

1 tablespoon(s)

Salmon, raw

250 g, about 2 fillets

Spring Onions

2 medium, trimmed and chopped

Capers, in Brine

1 tablespoon(s), roughly chopped

Plain White Flour

50 g

Calorie controlled cooking spray

4 spray(s)

Salad leaves

4 portion(s)


  1. Put the sweet potato in a large pan of boiling water and cook for 12-15 minutes until tender. Remove to a large bowl using a slotted spoon (leave the water in the pan), season with salt and freshly ground black pepper, and mash. Set aside until cool enough to handle.
  2. Meanwhile, cook the peas to pack instructions, drain and crush with the basil and yogurt.
  3. Bring the water back to a simmer and add the salmon. Cook gently for 5-6 minutes until cooked through and opaque. Remove with a slotted spoon and flake into the mashed potato. Stir gently to combine, adding the spring onions, capers and flour (reserving 1 tablespoonful), and allow to cool completely.
  4. Preheat the oven to 200°C, fan 180°C, gas mark 6. Shape the mixture into 8 patties and dust with the reserved flour. Mist all over with cooking spray and fry in a nonstick frying pan for 2-4 minutes each side, until golden. Put the fischcakes on a lined baking tray and bake for 15-20 minutes until cooked through.


Serve 2 fishcakes per person, with the basil peas, salad and lemon wedges on the side.