Ingredients
- 800 g orange sweet potato, peeled, cut into 2 cm pieces
- ¼ cup olive oil
- 415 g can pink or red salmon, drained, flaked
- 4 green shallots, finely chopped
- 1 egg
- 1¼ cups (90 g) wholemeal breadcrumbs
- Garden salad with avocado, to serve
- Lemon wedges, to serve
Dressing
- ½ cup reduced fat plain Greek yoghurt
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
Method
Step 1
Line a large baking tray with baking paper. Place sweet potato on prepared tray, drizzle with 1 tablespoon olive oil and toss to coat. Bake in a 200 °C preheated oven for 30 minutes or until tender. Cool slightly. Transfer to a large bowl. Mash well.
Step 2
Add salmon, shallots, egg and ¾ cup breadcrumbs to sweet potato. Season with pepper. Mix until well combined.
Step 3
Place remaining breadcrumbs on a large plate. Divide salmon mixture into 12 even portions. Shape portions into 7 cm round patties and toss in breadcrumbs to lightly coat.
Step 4
Heat remaining oil in a large non-stick frying pan over a medium-high heat. Cook patties in 2 batches for about 3 minutes on each side or until golden brown. Transfer to a baking paper-lined baking tray.
Step 5
Meanwhile, to make dressing, whisk all ingredients in a small bowl with 1 tablespoon water until combined. Season with pepper.
Step 6
Serve salmon cakes with salad, dressing and lemon wedges.
Tips
- Keep salmon cakes warm on a baking paper-lined tray in a 160 °C oven while making salad and dressing.
- Save time by cooking sweet potato in an air fryer at 200 °C for about 20 minutes or until tender.
- If you’ve got fresh herbs on hand, finely chop 1-2 tablespoons and add to salmon mixture for extra flavour. Parsley, dill, basil or coriander would all work well in this recipe.
- You can replace sweet potato with any leftover chopped roasted or steamed vegetables. You will need about 375 g (2 ½ cups).
- Any leftover salmon cakes can be refrigerated for up to 2 days or frozen for up to 2 months. To serve, reheat in oven or microwave until hot.
