Sweet Potato And Salmon Cakes
Ingredients
- Orange sweet potato (kumara), peeled, cut into 3cm pieces - 500g
- Red salmon, drained - 1 x 415g can
- Red onion, finely chopped - 1/2
- Chopped fresh dill - 1/4 cup
- Olive oil - 1 tbs
- Fat-free natural yogurt - 1/3 cup
- Small garlic clove, crushed - 1
- Lebanese cucumbers, thinly sliced - 2
- Baby spinach leaves - 100g
Instructions
- Cook the sweet potato in a steamer over a saucepan of simmering water (make sure the steamer doesn't touch the water) for 10 minutes or until tender. Transfer to a large bowl and mash. Add the salmon, onion and 1 tablespoon of dill. Season with salt and pepper. Stir to combine. Divide into 8 equal portions and shape each portion into a patty.
- Heat the oil in a large non-stick frying pan over medium heat. Add the patties and cook for 4 minutes each side or until golden.
- Combine the yoghurt, garlic and remaining dill in a bowl. Season with salt and pepper. Divide cucumber and spinach among serving plates. Serve with the patties and yoghurt mixture.