It’s the sweet potatoes that give these fish cakes their unique flavour.
2 sweet potatoes
1/2 bunch each cilantro and fresh basil, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
1 Tbsp (15 mL) olive oil
1 cup chickpeas
1 lb (500 g) Nova Scotia smoked salmon
sea salt and cracked pepper
flour
2 Tbsp (25 mL) olive oil
Peel and cube sweet potatoes. Boil in water with a little sea salt until tender, but not mushy. Cool. Heat olive oil and sauté onion and garlic until soft. Remove from heat and add sweet potato and chickpeas to pan. Mash roughly, being careful not to make mixture mushy. Add salmon, herbs, salt and pepper. If mixture is too wet, add a little flour. Form mixture into balls and flatten. Dust with flour and fry in olive oil until golden on both sides. Drain on paper towel. Serve on mixed greens with homemade tartar sauce on the side.
Recipe by: Debbie MacInnis (Fish Cake Contest, by NS Department of Agriculture)