Salmon fish cakes with yoghurt & cucumber salad

Cooking Fish Salmon fish cakes with yoghurt & cucumber salad

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Lables: Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place the sweet potato in a saucepan and cover with cold water. Bring to the boil and cook until tender. Drain and mash well. Allow to cool slightly.
  2. Combine the sweet potato, salmon, shallots and garlic in a bowl. Season with salt and pepper. Refrigerate.
  3. To make the salad, combine the yoghurt, lemon juice and dill. Season with salt and pepper. Add the cucumber ribbons and toss gently to combine.
  4. Divide the salmon mixture into eight portions, shaping each into a patty. Heat half the oil in a frying pan over a medium heat. Cook half the fish cakes until golden. Carefully transfer to a plate. Repeat with remaining oil and fish cakes. Serve with the yoghurt and cucumber salad.

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400g sweet potato, peeled, chopped
415g can red salmon, drained, flaked
2 shallots, sliced
1 garlic clove, crushed
Salt & freshly ground pepper
2 tbsp olive oil
1/4 cup natural yoghurt
1 tbsp fresh lemon juice
1 tbsp chopped fresh dill
4 Lebanese cucumbers, peeled into ribbons

Adv

Autors
Preparation time
30
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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