• 750g sweet potatoes (about 4 medium sized)
  • 65g quinoa (red and black mix, if possible)
  • 1 tbsp oil, plus a little extra for brushing
  • 240g skinless and boneless salmon fillets
  • small bunch of chives, chopped

To serve


  • STEP 1

    Wash the sweet potatoes, prick each of them a few times with a fork and cook them in the microwave for around 10 mins – the time varies depending on the size. Alternatively, bake in the oven at 180C/160C fan/gas 4 for about 45 mins. Scoop the flesh into a bowl. Reserve the skins to make crisps, if you like (see tip, below).

  • STEP 2

    Tip the quinoa into a saucepan and pour over 150ml boiling water, cover with a lid and simmer for about 15 mins until the water has been absorbed. Drain well, spread out on a plate and set aside.

  • STEP 3

    Drizzle a little oil in a frying pan over a medium heat, then fry the salmon fillets for a few minutes on each side. Tip into the bowl with the sweet potato, then add the chives. Mix well to break up the fish, and season to taste.

  • STEP 4

    Heat the oven to 180C/160C fan/gas 4. Form the mixture into eight equal-sized fishcakes. Dip each fishcake into the plate of quinoa and coat fully, pressing to help it stick. Brush with a little olive oil and place on a baking tray lined with baking parchment. Bake for about 15-20 mins until golden. Serve with the watercress and peas, and sweet potato crisps, if you like.



Don’t waste the discarded potato skins – drizzle them in a little olive oil, sprinkle with salt and pepper, or smoked paprika, and bake at 180C/160C fan/gas 4 until crisp.

Listen to this recipe

Listen to the quinoa-coated salmon & sweet potato fishcakes Cookalong episode of the BBC Good Food podcast to hear Tracey Raye guide you through step-by-step how to make these fishcakes. Listen on Apple Podcasts now.

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