Sweet Potato, Pea & Salmon Cakes
- 1 1/2 lbs sweet potato cut into 1 inch pieces
- 2 - 1/2 lb fillets of salmon skin removed
- 1/2 cup frozen peas thawed
- ½ lemon zested
- 1½ cups fresh breadcrumbs
- 1 egg beaten
- ¼ cup olive oil
- salt and pepper to taste
- dash of cayenne
- Lemon wedges
- Herbed Yogurt:
- 1 cup thick Greek-style yogurt
- 1 tbs each finely chopped dill & flat-leaf parsley
- Finely grated zest of 1 lemon
Bring a saucepan of water to the boil over medium heat. Add sweet potato and cook for 8 minutes or until tender.
Drain and set aside to cool.
Steam salmon for 3-4 minutes until almost cooked, then remove from the heat.
Flake fish into a bowl. Add the potato, peas, zest, crumbs, egg, salt, pepper and cayenne and mix well.
Use lightly oiled hands to form into 12 patties, then place on a baking tray lined with parchment paper.
Chill for 30 minutes.
For the herbed yogurt, combine all ingredients in a bowl and chill.
Heat ¼ cup oil in a frypan 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.
Season, then serve with lemon wedges and herbed yogurt.
