Dijon-dill salmon with crushed potatoes
Roasted salmon, crushed new potatoes and a cool dill sauce.
About 35 min · 495 kcal · 37 g protein per serving
Tuna and sweet potato fishcakes
Baked tuna fishcakes with sweet potato and a chive dip.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the cakes hold together with this much crumb
- Confirm the baking time for the sweet potato
- Photograph the finished plate
- Time
- About 1 hr 25 min
- estimated
- Serves
- 2
- see below
- Energy
- 355 kcal
- per serving
- Protein
- 30 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, fish, gluten, milk. Check the labels on packaged ingredients:
- dried breadcrumbs. Breadcrumbs can contain soya or milk; check the label.
Cooking steps
Heat the oven to 200°C / 400°F (180°C fan). Bake the sweet potato for 40 to 45 minutes, until soft, then scoop out the flesh and let it cool. Warm flesh scrambles the egg.
Mash the sweet potato and mix it with the tuna, egg and breadcrumbs. Shape into four cakes.
Put them on a lined tray, brush with the oil and bake for 20 to 25 minutes, turning once, until browned and set right through.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Stir the chives into the yoghurt and serve with the fishcakes and the cucumber.
The useful detail
Cool the sweet potato before adding egg. Mixed in hot, the egg begins to set at once and the cakes turn grainy instead of binding smoothly.
Make it work for you
One serving is Two fishcakes with cucumber and half the dip. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Tinned salmon or mackerel
Richer and oilier, and the cakes hold together more easily.
Per serving: about 175 kcal more, about 4 g more protein, about 17 g more fat.
Potato instead of sweet potato
Drier and firmer, and the cakes are less sweet.
Per serving: about 10 kcal less, about 1 g more protein, about the same fat.
Gluten-free breadcrumbs
Bind the same way. Nutrition is not recalculated.
Allergens: Removes gluten.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A lean fishcake: tinned tuna in water is almost all protein, and the sweet potato carries the energy in place of mashed potato and butter.
| Energy | 355 kcal |
|---|---|
| Protein | 30 g |
| Fat | 8 g |
| of which saturates | 2 g |
| Carbohydrate | 41 g |
| of which sugars | 12 g |
| Fibre | 5 g |
| Sodium | 490 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| sweet potatoes | 250 g | FDC 168482Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program) | 215 kcal | 3.9 g |
| tinned tuna | 200 g | FDC 173709Fish, tuna, light, canned in water, drained solids (Includes foods for USDA's Food Distribution Program) | 172 kcal | 38.9 g |
| eggs | 56 g | FDC 171287Egg, whole, raw, fresh | 80 kcal | 7.0 g |
| dried breadcrumbs | 25 g | FDC 174928Bread, crumbs, dry, grated, plain | 99 kcal | 3.3 g |
| rapeseed or other neutral oil | 4.5 g | FDC 172336Oil, canola | 41 kcal | 0.0 g |
| plain yoghurt | 120 g | FDC 170886Yogurt, plain, low fat | 76 kcal | 6.3 g |
| chives | 5 g | FDC 169994Chives, raw | 2 kcal | 0.2 g |
| cucumber | 150 g | FDC 168409Cucumber, with peel, raw | 23 kcal | 1.0 g |
| Whole recipe | Divided by 2 | 706 kcal | 60.6 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days.
- In the freezer
- The FDA chart gives cooked fish 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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About 20 min · 450 kcal · 31 g protein per serving