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Salmon and sweet potato peri-peri fishcakes
Salmon and sweet potato peri-peri fishcakes
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Prep Time:
5 minutes
Cook Time:
75 minutes
Total Time:
80 minutes
"Whip up crowd-pleasing sweet potato fish cakes for a family meal."
Ingredients:
  • 100.00ml PERi-PERi Sauce
  • 1 large sweet potato
  • 2 fillets of salmon (skin removed)
  • Small bunch of freshly chopped coriander
  • 50g dried breadcrumbs
  • 75g crushed potato chips
  • 200g full fat Greek yoghurt
Instructions:
  • Preheat the oven to 200C. Pierce the sweet potato with a fork and bake for 30 minutes until tender. Once it's cool, peel, and mash.
  • Place the salmon on a baking tray lined with parchment paper. Roast in the oven for 10-12 minutes.
  • Prepare the PERi-yoghurt by mixing full fat Greek yoghurt with PERi-PERi sauce.
  • Combine flaked salmon and sweet potato in a bowl. Stir in PERi-PERi sauce and coriander, then form the mixture into 4 fishcakes.
  • Press crushed potato chips firmly onto the surface for maximum crunch and flavor.
  • Place the fishcakes on a lightly oiled baking tray, bake for 15-20 minutes, flipping halfway through. Serve alongside a side salad or chips.

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