Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Superpower salmon sweet potato fishcakes with power-up ketchup

Other 20 Mins Prep · 15 Mins Cook

Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper and set aside.
Pierce the sweet potatoes with a fork and microwave on high for 5–10 minutes, until tender. Remove the skins and mash until smooth. Set aside to cool slightly.
Finely chop the spring onion and a garlic clove. Zest the lemon.
In a large bowl, combine the mashed sweet potato, flaked salmon, spring onion, garlic, lemon zest and 30g of breadcrumbs. Season with salt and pepper. Mix until just combined – the mixture should hold together when pressed. If not, add more breadcrumbs. Using your hands, shape the mixture into 8–10 small patties.
Crack the egg in a small bowl and whisk well. Place the flour in a second bowl and the remaining 170g of breadcrumbs in a third bowl. Dust the fishcakes in flour, then dip them in egg and finally in the breadcrumbs. Arrange on the baking sheet. Spray with the olive oil spray and bake in the oven for 15 minutes or until crisp and golden.
Meanwhile, prepare the ketchup. Roughly chop the capsicum, tomato, a garlic clove and apple. Heat the olive oil in a large pan and add the chopped ingredients. Sauté until golden and caramelised – approx. 10 minutes. Add the tomato paste, spinach, vinegar and honey and season well with salt. Cook over a low heat until most of the liquid has reduced. Then transfer the mixture to a blender and blitz until smooth.
Serve the fishcakes with the ketchup on the side and your little one’s favourite veggies.