Salmon and kumara cakes with cucumber and avocado salad

Serves: 4

Time to make: 40 mins

Ingredients

400g kumarasweet-potatoX, peeled, cut in 3cm pieces
2 x 105g cans salmon in spring water, drained
½ cup wholemeal breadcrumbs
½ teaspoon zest of lemon
2 eggs, lightly beaten
1 tablespoon chopped chives
1 tablespoon olive oil
2 medium Lebanese cucumbers, peeled in long thin ribbons
2 tablespoons thinly sliced red onion
½ medium avocado, sliced in long wedges
2 tablespoons fresh lemon juice
4 cups salad greens, to serve
½ cup low-fat plain yoghurt, to serve
lemon wedges, to serve

Instructions

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1 Boil or steam kumara for 8 minutes, or until just tender; drain and let moisture evaporate. Mash kumara with salmon until almost smooth. Mix breadcrumbs, lemon zest, egg and chives into bowl. Wet hands to form mixture into 4 large patties. (Mixture should be quite soft.)

2 Set a large non-stick frying pan over medium heat. Add olive oil and cook patties for 3-4 minutes per side, or until cakes are firm, golden and cooked through.

3 Meanwhile, combine cucumber, onion, avocado and lemon juice in a medium bowl to make salad.

4 Serve salmon and sweet potato cakes with a dollop of yoghurt, salad and lemon wedges.

Nutrition Info (per serve)

Calories 353 cal

Kilojoules 1480 kJ

Protein 18 g

Total fat 13 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 9 g

Dietary fibre 5 g

Sodium 410 mg

Calcium 190 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.