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Salmon fish cakes with yoghurt & cucumber salad
Salmon fish cakes with yoghurt & cucumber salad
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Ingredients:
  • 400g sweet potato, peeled, chopped
  • 415g can red salmon, drained, flaked
  • 2 shallots, sliced
  • 1 garlic clove, crushed
  • Salt & freshly ground pepper
  • 36.40 gm olive oil
  • 70g yoghurt
  • 21.00 gm fresh lemon juice
  • 20.00 ml chopped fresh dill
  • 4 Lebanese cucumbers, peeled into ribbons
Instructions:
  • In a saucepan, cover the sweet potato with cold water and bring to a boil. Cook until tender, then drain and mash thoroughly. Let it cool slightly before using.
  • Mix together the sweet potato, salmon, shallots, and garlic in a bowl. Season generously with salt and pepper, then chill in the refrigerator.
  • Make the salad by mixing together the yogurt, lemon juice, and dill. Season with salt and pepper before adding the cucumber ribbons and gently tossing to combine.
  • Shape the salmon mixture into 8 patties. Heat oil in a frying pan over medium heat and cook half of the fish cakes until golden brown. Transfer to a plate and repeat with the remaining fish cakes. Serve with yogurt and cucumber salad.

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