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
  • 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.