Family salmon fish cakes
Potato and salmon fish cakes filled with sweet potato, lemon zest and fresh dill.
Orange sweet potato (kumara)
350 g, peeled, chopped
Canned pink salmon in water, 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.
SERVING SUGGESTION: Garden salad, to serve.