Smoked salmon and sweet potato cakes with green salad
- 1 large sweet potato/ kumarasweet-potatoX, cut into 5mm-thick slices
- ½ teaspoon olive oil, plus extra to drizzle
- 2 banana shallots, finely chopped
- 2 tablespoons finely chopped fresh dill, plus extra sprigs, roughly chopped, to garnish
- 4 spring onions, finely chopped
- 150g hot-smoked salmon (skin discarded), flaked
- ½ cup fresh breadcrumbs
- olive spray oil
- 2 baby gem lettuces, leaves shredded
- ½ cucumber, cut into half moons
- juice ½ lemon, plus wedges to serve
1 Steam the sweet potato/kumara for 10 min or until soft when tested with the tip of a dinner knife. Mash until smooth.
2 Meanwhile, heat the olive oil in a non-stick frying pan set over a low-medium heat. Add the shallots and fry for 6–8 min until softened, then stir them into the sweet potato mash with the finely chopped dill and half the spring onions. Gently mix in the hot-smoked salmon, trying not to break up the flesh.
3 With wet hands, shape the mixture into 2 large fishcakes. Scatter the breadcrumbs on a shallow plate, then set the fishcakes on top and use your hands to coat them all over with breadcrumbs, patting down to get an even covering.
4 Heat the oven to 200°C/fan 180°C/gas 6. Line a baking tray with non-stick baking paper. Put the fishcakes on the prepared tray and spray with oil on both sides. Bake for 15–20 min until lightly golden and piping hot throughout.
5 Meanwhile, mix the remaining spring onions with the lettuce and cucumber in a bowl, season with black pepper and drizzle with a little olive oil and the lemon juice. Serve the fishcakes and salad, garnished with the extra dill, with lemon wedges to squeeze over.
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.
Nutrition Info (per serve)
Total fat 10.6g
–Saturated fat 2g
Dietary fibre 7g
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