Sweet potato & salmon fishcakes
Sweet potato(es), raw
500 g, peeled weight, roughly chopped
Peas, fresh or frozen
150 g, defrosted
1 tablespoons, chopped
0% fat natural Greek yogurt
250 g, about 2 fillets
2 medium, trimmed and chopped
Capers, in Brine
1 tablespoons, roughly chopped
Plain White Flour
Calorie controlled cooking spray
- Put the sweet potato in a large pan of boiling water and cook for 12-15 minutes until tender. Remove to a large bowl using a slotted spoon (leave the water in the pan), season with salt and freshly ground black pepper, and mash. Set aside until cool enough to handle.
- Meanwhile, cook the peas to pack instructions, drain and crush with the basil and yogurt.
- Bring the water back to a simmer and add the salmon. Cook gently for 5-6 minutes until cooked through and opaque. Remove with a slotted spoon and flake into the mashed potato. Stir gently to combine, adding the spring onions, capers and flour (reserving 1 tablespoonful), and allow to cool completely.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Shape the mixture into 8 patties and dust with the reserved flour. Mist all over with cooking spray and fry in a nonstick frying pan for 2-4 minutes each side, until golden. Put the fischcakes on a lined baking tray and bake for 15-20 minutes until cooked through.