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Sweet potato & salmon cakes with dill yoghurt
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Crispy golden fish patties paired with herb yogurt and fresh cucumber salad.
Ingredients:
  • 500g orange sweet potato (kumara), peeled, cut into 3cm pieces
  • 1 x 415g can red salmon, drained
  • 1/2 red onion, finely chopped
  • 62.50 ml chopped fresh dill
  • 36.40 gm olive oil
  • 90g (1/3 cup) fat-free natural yoghurt
  • 1 small garlic clove, crushed
  • 2 Lebanese cucumbers, thinly sliced
  • 100g baby spinach leaves
Instructions:
  • Steam the sweet potato over simmering water for 10 minutes until tender. Mash it in a bowl. Mix in the salmon, onion, and 1 tablespoon of dill. Season with salt and pepper. Shape into 8 patties.
  • In a large non-stick frying pan over medium heat, sizzle the oil until shimmering. Place the patties in the pan and sizzle each side for about 4 minutes until golden brown.
  • In a bowl, mix together the yogurt, garlic, and the remaining dill. Season with salt and pepper. Divide the cucumber and spinach among the serving plates. Serve with the patties and yogurt mixture.

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