Sweet Potato and Salmon Fishcakes
found in Mains - Fish
 | 9 SPs |  | Vegetarian |  | Nut Free |  | Gluten Free |
Prep: 10 minutes
Cook: 45 minutes
Difficulty:
Moderate
Sweet potatoes are a great way to jazz up your fishcakes. To reduce the SmartPoints further, try swapping in some butternut squash or cauliflower.
Ingredients
- 500g sweet potato
- 150g peas (frozen)
- 1 tbsp basil
- 1 tbsp greek yogurt
- 250g salmon fillets
- 2 spring onions, trimmed and chopped
- 1 tbsp capers, roughly chopped
- 50g flour (plain)
- 10 sprays calorie controlled cooking spray
- 1 lemon, cut into wedges
Directions
1
Put the sweet potato in a large pan of boiling water and cook for 12-15 minutes until tender. Remove to a large bowl using a slotted spoon (leave the water in the pan), season with salt and freshly ground black pepper, and mash. Set aside until cool enough to handle.
2
Meanwhile, cook the peas to pack instructions, drain and crush with the basil and yogurt.
3
Bring the water back to a simmer and add the salmon. Cook gently for 5-6 minutes until cooked through and opaque. Remove with a slotted spoon and flake into the mashed potato. Stir gently to combine adding the spring onions, capers and flour (reserving 1 tablespoonful), and allow to cool completely.
4
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Shape the mixture into patties and dust with the reserved four. Mist all over with cooking spray and fry in a nonstick frying pan for 2-4 minutes each side, until golden. Put the fishcakes on a lined baking tray and bake for 15-20 minutes until cooked through.
5
Serve 2 fishcakes per person, with the basil, peas and lemon wedges on the side.
Broccoli Slaw
Red Onion Marmalade
Cider Beans
Quick Sesame Snow Peas