Smoked salmon and sweet potato cakes with green salad
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Smoked salmon and sweet potato cakes with green salad

By using stronger-tasting hot-smoked salmon in a small quantity and some sweet potato to hold these fish cakes together, we've upped the flavour without adding too much energy or sodium.
Serves: 2
Time to make: 45 mins
Hands-on time: 15 mins

HFG tip

Make ahead Prepare the fishcakes to the end of step 3 up to 24 hr ahead, then cover and chill until ready to bake as in step 4. Or freeze on a baking tray, then pack in freezer bags for up to
1 month. Defrost before cooking.

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Photographer: Claire Winfield
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