Salmon & Sweet Potato PERi-PERi Fishcakes & yogurt

Salmon & Sweet Potato PERi-PERi Fishcakes & yogurt

Prep: 50 mins Cook: 30 mins
Serves : 2 makes 4 fishcakes
There’s something fishy and something sweet about this dish, but even more spicy, there’s a coconut and lemon twist to it!

Salmon & Sweet Potato PERi-PERi Fishcakes & yogurt

Ingredients

  • 1 large sweet potato (350g)
  • 2 fillets of salmon (skin removed) (350g)
  • Large pinch fresh chopped coriander
  • 50g dried breadcrumbs
  • 50ml Hot Peri -Peri sauce
  • 20g (1/3 cup) extra of breadcrumbs for coating
  • 30g (3tbsp.) of Coconut and lemon Flavour shaker
  • 200g Full fat thick Greek yogurt
  • 50ml of Medium Peri-Peri sauce
Salmon & Sweet Potato PERi-PERi Fishcakes & yogurt

Cooking Instructions

1

Preheat the oven to 200c Fan.

2

Prick the sweet potato with a fork then place on a baking tray and roast for 50 minutes or until soft, then remove from oven, cut in half lengthways and allow to cool, skin then mash

3

Place the salmon in the oven on a baking tray and cook for 10 minutes then remove from oven.

4

Mix the sweet potato with the Peri-Peri sauce and coriander, then flake the salmin into the mix and stir.

5

Mix the extra breadcrumbs with the Flavour Shaker.

6

Next form into 4 fishcakes and coated in the breadcrumb and flavour shaker mix.

7

Put the fishcakes onto an oiled baking tray and cook for 15-20 minutes turning halfway through cooking.

8

Serve with a dollop of the Peri-yogurt.

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