Family salmon fish cakes

3
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Potato and salmon fish cakes filled with sweet potato, lemon zest and fresh dill.

Ingredients

orange sweet potato (kumara)

350 g, peeled, chopped

Salmon, pink, canned in springwater, drained

310 g, (Buy 415g can), flaked

fresh dill

2 tbs, chopped

fresh lemon rind

2 tsp, finely grated

panko breadcrumbs

30 g

oil spray

1 x 3 second spray(s)

Instructions

  1. Boil, steam or microwave sweet potato until tender. Drain. Transfer to a bowl.Mash until almost smooth.
  2. Stir salmon, dill and rind into mash.Season with salt and pepper. Shape mixture into eight 1cm-thick patties.
  3. Place breadcrumbs on a plate. Press each patty into breadcrumbs to lightly coat.
  4. 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. Serve.

Notes

SERVING SUGGESTION: Garden salad. TIPS: Panko breadcrumbs are coarse, crisp Japanese-style breadcrumbs. They are available in the Asian section of the supermarket. You can also use regular dried breadcrumbs. Store leftovers in an airtight container in the fridge for up to 2 days, or freeze (uncooked) for up to 3 months. VARIATIONS: Add 1 tbs baby capers (rinsed, drained) with salmon in step 2 or swap sweet potato for regular potato.

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