Sweet potato & salmon cakes with dill yoghurt

Go for fish and team tasty golden patties with refreshing sides of herb yoghurt and crisp cucumber salad.

Recipe «Sweet potato & salmon cakes with dill yoghurt» 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: 500g orange sweet potato , peeled, cut into 3cm pieces, 1 x 415g can red salmon, drained, 1/2 red onion, finely chopped, 1/4 cup chopped fresh dill, 2 tbsp olive oil , 90g fat-free natural yoghurt, 1 small garlic clove, crushed, 2 Lebanese cucumbers, thinly sliced , 100g baby spinach leaves.

Ingredients:

• 500g orange sweet potato , peeled, cut into 3cm pieces 
• 1 x 415g can red salmon, drained 
• 1/2 red onion, finely chopped 
• 1/4 cup chopped fresh dill 
• 2 tbsp olive oil 
• 90g fat-free natural yoghurt 
• 1 small garlic clove, crushed 
• 2 Lebanese cucumbers, thinly sliced 
• 100g baby spinach leaves 

Instructions

1. Cook the sweet potato in a steamer over a saucepan of simmering water (make sure the steamer doesn't touch the water) for 10 minutes or until tender. Transfer to a large bowl and mash. Add the salmon, onion and 1 tablespoon of dill. Season with salt and pepper. Stir to combine. Divide into 8 equal portions and shape each portion into a patty.
2. Heat the oil in a large non-stick frying pan over medium heat. Add the patties and cook for 4 minutes each side or until golden.
3. Combine the yoghurt, garlic and remaining dill in a bowl. Season with salt and pepper. Divide cucumber and spinach among serving plates. Serve with the patties and yoghurt mixture.