Fish cakes make a budget-friendly dinner everyone will love, and this version is gluten-free and low-fat.
- 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.
- 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.
- 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.
- Meanwhile, combine the yoghurt, lemon juice and remaining parsley and dill in a large bowl. Add cucumber and fennel. Gently toss to combine. Season.
- 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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set