Prep Time 20mins Cook Time 10mins Difficulty Easy Serves Makes 10 patties.
500g salmon fillets (finely chopped) OR tinned salmon, drained and flaked.
200g Sweet Potato
1 x Tbsp dill (or ½ tbsp tube dill)
1 x Tbsp parsely
3 spring onions, thiny sliced
½ cup Breadcrumbs (or quinoa flakes)
1 egg, lightly whisked
Salt & Pepper to taste
Extra Breadcrumbs for coating (or quinoa flakes for GF)
Oil for cooking
Side of Steamed Green Veg or Salad, to serve
4tbsp Greek Plain Yoghurt
1tbsp of Wholegrain Mustard
Chop the potatoes into quarters and place into a microwave safe dish with a little water added. Cook on high for 6mins or until the potato is cooked through and soft.
Mash potato in a bowl and then add the salmon, herbs, onion, breadcrumbs and egg. Add salt and pepper to taste. Gently mix to combine.
Roll mix into 10 balls and coat with extra breadcrumbs.
If there is time, place balls on a plate and refrigerate for 30mins.
Heat the oil in a large frying pan over medium heat. Add half the salmon cakes and cook for 2-3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining salmon cakes.
Meanwhile, make the side sauce by combining the yoghurt and mustard.
Divide salmon cakes among serving plates with sides and sauce.
Use 1tsp Orgran ‘No Egg’ + 2Tbsp water to replace the egg
Use lactose-free yoghurt or dairy-free option e.g. coconut yoghurt