Sweet Potato, Salmon & Pea Fishcakes
Sweet potato is thought to be native to tropical South America where it has been used as a food source for more than 5000 years. They’re deliciously sweet, versatile across desserts (sweet potato brownies anyone?) and savoury dishes and so nutritious.
300g sweet potatoes, cut into large chunks
1 tbsp olive oil
210g tin salmon*
150g frozen peas (thawed)
1 red chilli, deseeded & finely sliced
10 fresh mint leaves, chopped
Large handful fresh parsley, chopped
1 egg, beaten
1 tbsp flour (+ extra for sprinkling over the cakes before you cook them)
Juice of 1 lemon
Preheat the oven to 180°C. Place the sweet potatoes on a baking tray, toss them in tbsp olive oil and roast until they are soft (around 20min)
Mash sweet potatoes in a bowl with chilli, mint, peas & parsley.
Add the salmon, beaten egg and flour to the same bowl and stir to combine well
Sprinkle a little flour on a work surface, divide the mixture into four and shape into patties.
Heat the olive oil in a large frying pan and fry the fishcakes over a high heat for around 4min each side before transferring to a plate lined with paper towel.
Serve with fresh salad, greek yoghurt and a squeeze of lemon.
You can substitute the salmon with a tin of French lentils (drained)