Sweet potato and salmon cakes with fennel salad

Recipes / Fish

Fish cakes make a budget-friendly dinner everyone will love, and this version is gluten-free and low-fat.

Recipe «Sweet potato and salmon cakes with fennel 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: 600g sweet potato, peeled, cut into 3cm cubes, 210g can pink salmon, drained, flaked, 4 green shallots, trimmed, finely chopped, 1 tbsp salted capers, rinsed, drained, chopped, 1 tsp finely grated lemon rind , 1/4 cup chopped fresh continental parsley leaves, 1/4 cup chopped fresh dill sprigs, 50g quinoa flakes , 2 tbsp natural yoghurt, 1 tbsp lemon juice, 2 Lebanese cucumbers, trimmed, thinly sliced, 1 fennel bulb, trimmed, thinly sliced, 1 tbsp extra virgin olive oil, Baby spinach leaves, to serve, Lemon cheeks, to serve.

Ingredients:

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

Instructions

  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.
  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.
  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.
  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.
  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.