Family salmon fish cakes
orange sweet potato (kumara)
350 g, peeled, chopped
Salmon, pink, canned in springwater, drained
310 g, (Buy 415g can), flaked
2 tbs, chopped
fresh lemon rind
2 tsp, finely grated
1 x 3 second spray(s)
- Boil, steam or microwave sweet potato until tender. Drain. Transfer to a bowl. Mash until almost smooth.
- Stir salmon, dill and rind into mash. Season with salt and pepper. Shape mixture into eight 1cm-thick patties.
- Place breadcrumbs on a plate. Press each patty into breadcrumbs to lightly coat.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook patties, in 2 batches, for 3 minutes each side or until golden and warmed through.