Quick and easy sweet potato and salmon cakes

These fish cakes are the perfect way to kick off the hot season! Not only are they incredibly quick and easy to whip up, but they’re also absolutely packed with flavour that will have even the fussiest of eaters asking you for the recipe.

After being lightly fried in the pan you’re left with a crispy and crunchy coating with the perfect creamy salmon and sweet potato filling. Make sure you serve them up with a squeeze of lemon and a delicious garden salad to top it all off. Enjoy!

Ingredients

• 600g sweet potato, peeled, cut into 3cm cubes
• 210g can pink salmon, drained, flaked
• 4 green shallots, trimmed, finely chopped
• 1 tablespoon salted capers, rinsed, drained, chopped
• 1 teaspoon finely grated lemon rind
• 1/8 cup chopped fresh continental parsley leaves
• 1/8 cup chopped fresh dill sprigs
• 50g (1/2 cup) quinoa flakes
• 1 tablespoon extra virgin olive oil

Method

1. Line baking tray with baking paper. Place sweet potato in steamer set over saucepan of simmering water. Cook, covered, for 12 minutes or until tender. Drain. Transfer to bowl. Coarsely mash with fork. Cool.
2. Place mashed potato, salmon, shallot, capers, rind and half the parsley and dill in bowl. Season. Stir until well combined. Shape into eight 2cm-thick patties.
3. Place quinoa on plate. Press cakes into quinoa to coat. Place on prepared tray. Cover with plastic wrap. Place in fridge for 30 minutes.
4. Heat oil in frying pan over medium-high heat. Cook cakes for 2-3 minutes each side or until golden brown. Serve.