Preparation time is 40minutes
Cook time is 20minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 4.56 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
For the dip
- 125grams Greek yoghurt
- 1/4 medium cucumber, grated
- 1 cloves garlic, peeled and minced
- 1 pinch cracked black pepper
- 2 large sweet potato, peeled and chopped into chunks
- 1/2 bunch coriander, chopped
- 1teaspoons ground coriander
- 1 medium lime, juiced and zested
- 2 large spring onions, chopped
- 4 salmon fillets, skinless, boneless, chopped
- 300grams plain flour
- 4tablespoons olive oil
Nutrition per serving
3980kJ / 950Cal
3980 Kilojoules or 950 Calories
46% of daily energy intake*
Protein
43.0grams
Fat
47.0grams
Carbs
96.0grams
Sugars
12.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These salmon fishcakes are full of fresh, citrussy flavour.
Method
Step 1 of 5
Place the sweet potato cubes in a large saucepan filled with water and boil for 10 minutes until soft. Drain and add the chopped coriander and ground coriander and blitz with a handheld blender to a coarse mash. Season with cracked black pepper.
Step 2 of 5
Add the salmon, half the lime zest and juice and most of the flour to the mash and blitz again to a coarse mix, leaving some texture. Stir through the sliced spring onions.
Step 3 of 5
Place the remaining flour in a shallow dish and shape the mix into 8 patties. Lightly coat each in flour and place in the fridge to chill for 30 minutes.
Step 4 of 5
In a small bowl, mix the yoghurt, remaining lime juice and zest, garlic clove and grated cucumber and season with cracked black pepper.
Step 5 of 5
Heat the oil in a large non-stick pan on medium heat and cook the fish cakes until crisp and golden, 5 minutes on each side. Serve the fish cakes with the yoghurt dip and salad, if desired.
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