Sweet potato and salmon fish cakes

Another Lorraine pascale! We loved these. Ate them in a bun with mayonnaise and salad. This made about 8 fishcakes. You can fry these but I put them in the oven.

500ml stock
400g sweet potato, peeled and diced
200-250g salmon (for me this was 3 small fillets)
Paprika
Lime juice
Chives (I used dried)
1 egg, beaten

Another egg, beaten for coating (actually I didn’t use this, it would have helped!)
100g breadcrumbs (I used 2 slices)

Poach the potato and salmon in the stock for 10 mins, with a lid on, until cooked
Take off the heat and drain well
Put back in the pan, add the other ingredients and mash well
Put the beaten egg and breadcrumbs for coating in separate bowls
Shape your fishcakes, dip in egg, then breadcrumbs
Bake in oven for 20-30 mins (they can spend time in fridge first)

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