SALMON, SWEET POTATO FISH CAKES

February 05, 2017 / Hayden Quinn

RECIPE FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

750g sweet potato, cut into 3cm pieces

2 x 180g pieces salmon, skin removed and pin-boned

100g frozen peas, thawed

Finely grated zest of ½ lemon

1½ cups (100g) fresh rye breadcrumbs

1 egg, beaten

¼ cup (60ml) olive oil

Lemon wedges, watercress and cornichons to serve (optional)

Herbed yoghurt

1 cup (280g) thick Greek-style yoghurt

1 tbs each finely chopped dill and flat-leaf parsley

Finely grated zest of 1 lemon

PUTTING IT ALL TOGETHER:

1. Bring a saucepan of water to the boil over medium heat. Add the sweet potato and cook for 8 minutes, then place a steamer basket on top with the salmon. Cover basket and cook for 3-4 minutes until almost cooked, then remove from the heat. Drain potato and set aside to steam cool.

2. Flake fish into a bowl. Add the potato, peas, zest, crumbs, egg, then season and fold through mixture to combine.

3. Use lightly oiled hands to form into 12 patties, then place on a baking tray lined with baking paper. Chill for 30 minutes.

4. For the herbed yoghurt, combine all ingredients in a bowl and chill.

5. Heat ¼ cup oil in a frypan over medium high heat. In batches, cook the patties for 2-3 minutes a side until lightly golden and warmed through, then drain on paper towel.

6. Season, then serve with lemon wedges, watercress, cornichons and herbed yoghurt.