Salmon Shrimp Fishcakes

Salmon shrimp fishcakes are a healthy and delicious dish for seafood lovers. Made with a few simple ingredients, these cakes are easy to put together. I use salmon and shrimp but you could add or substitute crabmeat or scallops.

You’ll need:

-2 medium sweet potatoes, peeled, cooked and mashed

-3 salmon fillets, uncooked and skinned

-about 1 dozen large raw, shelled shrimp

-1 small zucchini, peeled and coarsely grated

-zest of 1 lemon

-¼ cup finely chopped fresh cilantro

-1 egg slightly beaten

-½ tsp tamari

-6 or 8 plain rice crackers, finely crushed

-lots of freshly ground pepper

-olive oil

-2 tbsp all purpose flour

Start by making a coarse purée of the salmon and shrimp in a food processor. If you don't have a food processor, just use a large chef's knife to finely chop the fish. Transfer to a bowl and mix in the mashed potatoes.

Add all remaining ingredients except the olive oil and flour. If the cakes seem too wet, add some more crushed rice crackers.

Form into patties (about 10 -12 yield) and coat with flour...I sprinkle some flour on a plate, place the patties on top and then use a flour sifter to evenly dust the top. Chill for 30 minutes.

Heat a little olive oil in a frying pan, griddle or grilling pan. Cook the fish cakes for about 6 – 8 minutes each side, depending on size and thickness.

Serve with lemon wedges, steamed green beans and extra broad egg noodles tossed with tzatziki. Serves 4-6.

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