Sweet potato & salmon fishcakes
2
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Sweet potato, raw
500 g, peeled weight, roughly chopped
Peas, fresh or frozen
150 g, defrosted
Basil, fresh
1 tablespoon(s), chopped
0% fat natural Greek yogurt
1 tablespoon(s)
Salmon, raw
250 g, about 2 fillets
Spring Onions
2 medium, trimmed and chopped
Capers, in Brine
1 tablespoon(s), roughly chopped
Plain White Flour
50 g
Calorie controlled cooking spray
4 spray(s)
Salad leaves
4 portion(s)
Instructions
1
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.
2
Meanwhile, cook the peas to pack instructions, drain and crush with the basil and yogurt.
3
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.
4
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.
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