Fish cakes make a budget-friendly dinner everyone will love, and this version is gluten-free and low-fat.
The ingredient of Sweet potato and salmon cakes with fennel salad
- 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
- 1/4 cup chopped fresh continental parsley leaves
- 1/4 cup chopped fresh dill sprigs
- 50g (1/2 cup) quinoa flakes
- 2 tablespoons natural yoghurt
- 1 tablespoon lemon juice
- 2 Lebanese cucumbers, trimmed, thinly sliced
- 1 fennel bulb, trimmed, thinly sliced
- 1 tablespoon extra virgin olive oil
- Baby spinach leaves, to serve
- Lemon cheeks, to serve
The instruction how to make Sweet potato and salmon cakes with fennel salad
- Place sweet potato in a steamer set over a saucepan of simmering water. Cook, covered, for 12 minutes or until tender. Drain. Transfer to a bowl. Coarsely mash with a fork. Cool.
- Place the mashed potato, salmon, shallot, capers, rind and half the parsley and dill in a bowl. Season. Stir until well combined. Shape into eight 2cm-thick patties.
- Line a baking tray with baking paper. Place quinoa on a plate. Press cakes into quinoa to coat. Place on prepared tray. Cover with plastic wrap. Place in fridge for 30 minutes.
- Meanwhile, combine the yoghurt, lemon juice and remaining parsley and dill in a large bowl. Add cucumber and fennel. Gently toss to combine. Season.
- Heat oil in a frying pan over medium-high heat. Cook cakes for 2-3 minutes each side or until golden brown. Serve with cucumber salad, spinach leaves and lemon cheeks.
Nutritions of Sweet potato and salmon cakes with fennel saladcalories: 329.103 calories
calories: 10 grams fat
calories: 2 grams saturated fat
calories: 39 grams carbohydrates
calories: 18 grams protein