Salmon and sweet potato cakes with cucumber and avocado salad
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Time to make:
$5.50 per serve
(at time of publication)
Full ingredients list:
400g sweet potato, peeled, cut into 3cm pieces
2 x 130g cans skinless, boneless salmon in spring water, drained
1/2 cup breadcrumbs
1/2 teaspoon lemon zest
2 eggs, lightly beaten
1 tablespoon chopped chives
1 tablespoon olive oil
2 medium Lebanese cucumbers, peeled into long thin ribbons
2 tablespoons thinly sliced red onion
1/2 medium avocado, sliced into long wedges
2 tablespoons fresh lemon juice
4 cups salad greens, to serve
1/2 cup low-fat natural yoghurt, to serve
lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Boil or steam sweet potato for 8 minutes, or until just tender; drain and let moisture evaporate. Mash potato with salmon until almost smooth. Mix breadcrumbs, lemon zest, egg and chives into bowl. Wet hands to form mixture into 4 large patties. (Mixture should be quite soft.)
Step 2 Set a large non-stick frying pan over medium heat. Add olive oil and cook patties for 3–4 minutes per side, or until cakes are firm, golden and cooked through.
Step 3 Meanwhile, combine cucumber, onion, avocado and lemon juice in a medium bowl to make salad.
Step 4 Serve salmon and sweet potato cakes with a dollop of yoghurt, salad and lemon wedges.
About this recipe
First published: May 2014