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How to make Sweet potato and salmon cakes with fennel salad

Yield = 4
Prep time: 0:45
Cook time: 0:20
Total time: 1:05

Ingredients

  • 600g sweet potato, peeled, cut into 3cm cubes
  • 210g can pink salmon, drained, flaked
  • 4 green shallots, trimmed, finely chopped
  • 1 tablespoon salted capers, rinsed, drained, chopped
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup chopped fresh continental parsley leaves
  • 1/4 cup chopped fresh dill sprigs
  • 50g (1/2 cup) quinoa flakes
  • 2 tablespoons natural yoghurt
  • 1 tablespoon lemon juice
  • 2 Lebanese cucumbers, trimmed, thinly sliced
  • 1 fennel bulb, trimmed, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • Baby spinach leaves, to serve
  • Lemon cheeks, to serve

Method

  • Step 1 Place sweet potato in a steamer set over a saucepan of simmering water. Cook, covered, for 12 minutes or until tender. Drain. Transfer to a bowl. Coarsely mash with a fork. Cool.
  • Step 2 Place the mashed potato, salmon, shallot, capers, rind and half the parsley and dill in a bowl. Season. Stir until well combined. Shape into eight 2cm-thick patties.
  • Step 3 Line a baking tray with baking paper. Place quinoa on a plate. Press cakes into quinoa to coat. Place on prepared tray. Cover with plastic wrap. Place in fridge for 30 minutes.
  • Step 4 Meanwhile, combine the yoghurt, lemon juice and remaining parsley and dill in a large bowl. Add cucumber and fennel. Gently toss to combine. Season.
  • Step 5 Heat oil in a frying pan over medium-high heat. Cook cakes for 2-3 minutes each side or until golden brown. Serve with cucumber salad, spinach leaves and lemon cheeks.