Salmon fish cakes with yoghurt & cucumber salad

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Recipe «Salmon fish cakes with yoghurt & cucumber salad» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.