Hayden Quinn

Seafood · Lunch

5 February 2017

Salmon, Sweet Potato Fish Cakes

First published in delicious.

Salmon and sweet potato fish cakes with peas and lemon, crisp on the outside. Great for the whole family.

Serves
4
Prep
45 mins
Cook
30 mins
Difficulty
Easy
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Ingredients

Herbed yoghurt

Method

  1. Bring a saucepan of water to the boil over medium heat. Add the sweet potato and cook for 8 minutes, then place a steamer basket on top with the salmon.
  2. Cover basket and cook for 3–4 minutes until almost cooked, then remove from the heat. Drain potato and set aside to steam cool.
  3. Flake fish into a bowl. Add the potato, peas, zest, crumbs, egg, then season and fold through mixture to combine.
  4. Use lightly oiled hands to form into 12 patties, then place on a oven tray lined with baking paper. Chill for 30 minutes.
  5. For the herbed yoghurt, combine all ingredients in a bowl and chill.
  6. Heat ¼ cup oil in a frying pan over medium–high heat. In batches, cook the patties for 2–3 minutes a side until lightly golden and warmed through, then drain on paper towel.
  7. Season, then serve with lemon wedges, watercress, cornichons and herbed yoghurt.

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